1 ham, about 4 lbs
1/4 cup OLEA’s Apricot White Balsamic Vinegar
1 Tbsp OLEA’s Rosemary Fused Olive Oil
1 Tbsp cornstarch
1 tsp Gravelbourg French Mustard
1/2 tsp ground black pepper
Preheat the oven to 425F.
Rinse the ham in hot water and pat dry. Place it in a roasting pan just large enough to hold it snugly. With a sharp knife, pierce the ham several times, at least 2 inches deep. In a small bowl, combine the white balsamic, honey, olive oil, cornstarch and Dijon, and mix them into a paste. Brush or spoon this over the ham and sprinkle with pepper over top.
Bake uncovered for 10 minutes to seal in the juices and create a crust. Turn the oven temperature down to 325F and roast the ham for an additional 45 minutes, or until its internal temperature is 165F.
Remove the ham from the oven, baste it with its cooking juices, and let stand for 10 minutes before carving. Use the pan drippings for gravy.
Adopted from: The Olive Oil & Vinegar Lover’s Cookbook