Balsamic and Dijon-Glazed Ham with Roasted Pearl Onions

September 30, 2020
Created by Harmons
2 hours 30 minutes
Serves 12
  • Salt and freshly ground pepper
  • 2 lb pearl onions
  • 1 cup firmly packed dark brown
  • 5 Tbsp balsamic vinegar
  • 3 Tbsp Dijon mustard
  • 1/4 cup (1/2 stick) butter, diced
  • 1 (8-10 lb) spiral cut ham, fully cooked, fat trimmed to 1/2" thickness

Bring a large pot of salted water to boil over high heat. Add onions and cook, about 3 minutes. Drain, trim root ends, leaving bases intact, and peel. Set aside.

Preheat oven to 325°.

In a bowl, add sugar, vinegar, and mustard and stir to combine.

Add onions to a 9”x13” baking dish. Add 2/3 cup sugar-vinegar mixture, butter, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and toss to coat. Cover with aluminum foil. Place in oven and cook, 25 minutes. Uncover and continue to cook, 50 minutes.

Line a large roasting pan with foil. Place ham in pan and cook, basting with glaze every 15 minutes, until warmed through, 45 minutes.

Transfer ham to a large platter and serve with roasted onions.