5 tbsp Oliviers&Co Premium Balsamic Vinegar
3 tbsp Oliviers&Co Mustard with Herbs of Provence
1 tsp Oliviers&Co Salt from Camargue
2 lbs. pearl onions
1 cup packed brown sugar
1/4 cup butter, diced
1/4 tsp. freshly ground pepper
1/2 cup water
8-10 lb fully cooked bone-in ham shank with fat trimmed to 1/2 inch thickness
NOTE: You may substitute a spiral ham, but cook time will be shorter and you do not need to cut slits.
Cook onions in a large pot of boiling salted water for 2 minutes. Drain. Trim root ends, leaving onion intact. Peel carefully. This step may be done one day in advance, just cover and refrigerate.
Preheat oven to 325 degrees. Line a large roasting pan with aluminum foil. In a small bowl, combine brown sugar, Premium Balsamic Vinegar and Mustard to make the glaze.
Place pearl onions in a 11"x 7" x 2" inch glass baking dish and toss with 2/3 cup glaze, butter, Salt, pepper and water. Gently stir to coat. Cover with aluminum foil. Set aside.
With a sharp knife, score ham in a diamond pattern, making the lines about 3/4 inch apart. Transfer ham to a large roasting pan and bake, uncovered, for 45 minutes.
Place onions in oven. Roast ham and onions for 25 minutes. Uncover onions and continue roasting for an additional 45-50 minutes.
Baste ham with glaze. Continue to roast ham and onions, basting ham with glaze every 10 minutes, about 30 minutes longer until the suggested internal temperature is reached.
Remove ham from pan and transfer to a large platter. Cover with aluminum foil and allow to rest for 15 minutes before serving. Remove onions and serve around the sliced ham or in a separate bowl.