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now meat ham tent oven skin bowl sweet slice ground sugar pepper shank

Here's an easy way to richly glaze à baked ham with à beguïling, dark, sweet and tangy glaze with accents of mustard and pepper. 1(7 to 8 lb.) shank or butt portion ham 1/2 cup brown sugar 2 tbsp balsamic vinegar 2 tbsp Dijon mustard 1 tsp coarsely ground black pepper od 1od 1. Preheat oven to 325 F. Trim ham of any excess tough outer skin. Set ham, fatty side up, in shallow roasting pan. Score top of ham in a diamond pattern, making shallow cuts about 1 inch apart. Bake ham, uncovered, 80 minutes. 2. To make glaze, combine sugar, vinegar, mustard and pepper in a bowl. 3. When ham has baked 80 minutes, brush it with 1/3 of the glaze, and then bake 10 minutes more. Brush with 1/3 more of the glaze and bake another 10 minutes. Now brush with remaining glaze and bake another 10 minutes, or until ham is richly coloured and piping hot, about 140 F (60 C) or above when tested in the very centre with an instant-read meat thermometer. 4. Transfer ham to a cutting board, brush with any glaze in the pan, if desired, and then tent with foil and rest 15 minutes. Now slice, arrange on a platter and serve