This ham roast is fresh and sweet, with the perfect hint of tartness from the Balsamic vinegar. Being fresh means this ham is not cured, so it cooks and eats more like a pork chop 😉
Balsamic Honey Mustard Ham
2.5 lb boneless fresh ham roast
¼ c honey
2 Tbsp balsamic vinegar
3 tbsp stone ground mustard
1 tsp salt, divided
½ c hot water
Prepare the ham:
- Pat the ham roast dry using paper towels. Using a sharp knife, score the top of the ham in a criss-cross pattern about 1/4″ deep.
- Place the ham roast in a baking dish and sprinkle it with ½ tsp salt.
- Combine the honey, balsamic vinegar, mustard, and remaining salt in a small bowl and whisk to combine. Spoon half the mixture over the ham, making sure it gets into the grooves of the criss-cross pattern.
- Pour the honey mixture over the roast, cover the dish with foil, and marinate for 1 hour – overnight.
To bake the ham:
- When you’re ready to prepare the roast, pull the roast out of the fridge and let it come to room temperature—This step is important for even cooking all the way through the ham.
- Preheat the oven to 300º. When the oven is ready, put the foil covered roast in the oven and bake for 45 minutes.
- After 45 minutes, remove the roast from the oven and remove the foil. Turn the oven to a high broil, and return the roast to the oven for 10 min, turning halfway through for even boiling. Keep an eye on the roast at this point, as it can burn easily.
- When the roast is done broiling, remove it from the oven and take the temperature using a meat thermometer – it should be 160ºF at the center of the roast.
- Drain off the juices into a small saucepan. Leave the roast in the pan and loosely tent it with foil – allow the roast to rest 20 minutes.
- While the roast is resting, bring the juices to a boil and reduce to about ⅓ cup total liquid to make a glaze.
- Glaze the roast, slice, and serve. Enjoy!