3 tsp. Zesty Moose Chef’s Blend Olive Oil
2 garlic cloves, minced
2 T. shallots, finely minced
1 T. honey
1/3 Cup Zesty Moose Fig Balsamic Vinegar
2 tsp. Dijon mustard
salt and cracked black peppercorn to taste
1/2 tsp. cornstarch
1/2 tsp. water
In a small saucepan over medium heat add the olive oil, shallots and garlic and saute’ 2-3 minutes or until translucent. Add the honey, balsamic vinegar, Dijon mustard, salt and cracked black pepper. Simmer for about 3 minutes. Mix the cornstarch with the water and add to the glaze. Cook until it starts to thicken and coats the back of a spoon.
Preheat oven to 325 degrees. Making 1/2-inch deep slits, score ham with diamond pattern. Place ham on a roasting rack set in a roasting pan and diagonally score. Cover with foil. Bake aproximately 15 minutes per pound, or until the ham reaches an internal temperature of 135 degrees. During the last 45 minutes of cooking, brush the outside (slitted side) with the glaze every 10 minutes, recover with foil each time.
Repeat the glaze recipe to have more glaze to place over the ham as it is served.