Zingy balsamic vinegar and Dijon mustard create a luscious glaze that perfectly complements the succulent HORMEL® CURE 81® Bone-In Half Ham. Whether it’s for a special occasion or a festive holiday meal, this ham will steal the spotlight.
|¾||cup brown sugar|
|¼||cup balsamic vinegar|
|3||tablespoons Dijon mustard|
|1||HORMEL® CURE 81® Bone-In Half Ham (7 to 9-pounds|
Heat oven to 325°F.
In small bowl, combine brown sugar, balsamic vinegar, and Dijon mustard.
Bake ham according to package directions, brushing with glaze several times during baking.