Balsamic-Maple Glazed Ham

Ingredients

• 1.5 lb baby carrots 
• 0.3 cup balsamic vinaigrette dressing kraft
• 1 Tbsp grey poupon dijon mustard 
• 3 Tbsp olive oil 
• 0.3 cup pancake syrup 
• 2 lb parsnips trimmed peeled cut into 1/2-inch-wide spears
• 7 lb butt end serving smoked bone-in skinless

Equipment

• frying pan
• oven
• roasting pan
• aluminum foil
• cutting board

Directions

1. Heat oven to 325F.
2. Mix dressing, syrup and mustard.
3. Place ham, fat-side up, in roasting pan. Diagonally score ham; cover with foil.
4. Bake 1 hour.
5. Remove foil.
6. Brush ham with 1/3 of the glaze.
7. Bake, uncovered, 1 hour or until heated through (140F), brushing with remaining glaze every 20 min. Meanwhile, toss parsnips and carrots with oil in large shallow pan.
8. Add to oven with ham the last 45 min. of the ham baking time, turning vegetables every time ham is brushed with glaze.
9. Remove ham from oven; transfer to cutting board. Tent with foil; let stand 15 min. Meanwhile, increase oven temperature to 425F. Continue to roast vegetables 15 min., turning every 5 min.
10. Serve with ham.