Balsamic-Nectar Glazed Ham

Recipe

Main Dish
Balsamic-Nectar Glazed Ham

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data

36
Servings
10min
Prep
1hr55min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    Sweet, tangy, and savory; basically everything you want in an Easter ham. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 36
    QuantityIngredientAdd
    1(9-to-11-lbs.) Hy-Vee fully cooked bone-in spiral-sliced ham
    ½ c.coconut nectar, or agave nectar
    c.apple cider, or pure-pressed apple juice
    3 tbsp.Gustare Vita balsamic vinegar
    ½ tsp.Hy-Vee ground cloves
    Tangerines, halved or quartered, for garnish
    Fresh bay leaves, for garnish

    Things To Grab

    • Shallow roasting pan with rack
    • Aluminum foil
    • Small saucepan
    • Silicone pastry brush
    • Meat thermometer
    • Large cutting board
    • Serving platter

    Directions

    1. Preheat oven to 325 degrees. Place ham on a rack in a shallow roasting pan; reserve glaze packet for another use. Tightly cover with heavy foil and roast for 1-1/2 hours.

    2. Combine coconut nectar, apple cider, balsamic vinegar, and cloves in a small saucepan. Bring to boiling; reduce heat. Gently boil until reduced to 1/2 cup. Remove from heat.

    3. Increase oven temperature to 425 degrees. Remove foil from ham; brush half of the glaze over top and sides of ham. Return ham to oven and roast, uncovered, for 10 minutes or until heated through (140 degrees).

    4. Transfer ham to a cutting board. Brush with remaining glaze. Loosely cover with foil and let stand for 10 minutes. Transfer ham to a serving platter. Garnish with tangerines and bay leaves, if desired. 

    Nutrition facts

    Servings

    200 Calories per serving
    4-oz.

    Amounts Per Serving

    • Total Fat: 12g
    • Cholesterol: 70mg
    • Sodium: 980mg
    • Total Carbohydrates: 5g
    • Protein: 18g

    Daily Values

    0%
    Iron 20%
    0%
    Calcium 0%
    0%
    Vitamin D 0%
    0%
    Potassium 0%

    Recipe Source:

    Hy-Vee Seasons April 2019