- 1 bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs
- 1 cup Vermont Maple or Cinnamon Pear Balsamic Vinegar
- 2 Tbsp Dijon or grainy mustard
- Preheat the oven to 325.
- Line a large roasting pan with foil.  With a sharp knife, score the fat all over the ham in a diamond pattern.  Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake  for 1 hour.
- Meanwhile, reduce the balsamic to 1/2 cup by gently simmering it in a medium sauce pan set over low heat. Â This process should be done slowly, taking approximately 25-30 minutes to complete. Â When the balsamic has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.
- After baking for an hour, remove the ham from the oven and increase the oven temperature to 350. Â Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it in to the scored portions. Â Cover just the shank end with a small piece of foil to prevent it from burning. Â Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown.
