Balsamic And Dijon Glazed Ham With Roasted Pearl Onions Recipes

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BALSAMIC- AND DIJON-GLAZED HAM WITH ROASTED PEARL ONIONS



Balsamic- and Dijon-Glazed Ham with Roasted Pearl Onions image

Categories     Mustard     Onion     Roast     Easter     Vinegar     Ham     Spring     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 8

2 pounds pearl onions
1 cup (packed) dark brown sugar
5 tablespoons balsamic vinegar
3 tablespoons Dijon mustard
1/4 cup (1/2 stick) butter, diced
1 teaspoon salt
1/4 teaspoon ground black pepper
1 8- to 10-pound half ham shank, fully cooked, fat trimmed to 1/2-inch thickness

Steps:

  • Cook onions in large pot of boiling salted water 2 minutes; drain. Trim root ends, leaving base intact. Peel. (Can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 325°F. Combine sugar, vinegar, and mustard in bowl for glaze. Transfer onions to 11x7x2-inch glass baking dish. Add 2/3 cup glaze, butter, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water; toss to coat. Cover with foil.
  • Line large roasting pan with foil. Making 1/2-inch-deep slits, score ham with diamond pattern. Place ham in pan and roast 45 minutes. Place onions in oven. Roast ham and onions 25 minutes. Uncover onions. Continue roasting onions and ham 50 minutes.
  • Baste ham with some of glaze. Continue to roast ham and onions until deep brown and glazed, brushing ham with glaze every 10 minutes, about 30 minutes longer. Transfer ham to large platter. Transfer onion mixture to bowl. Serve ham, passing onion mixture separately.

BALSAMIC-ROASTED PEARL ONIONS



Balsamic-Roasted Pearl Onions image

Dark, sweet-tart balsamic vinegar adds tangy depth to roasted vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 4

2 packages (10 ounces each) frozen pearl onions, thawed and patted dry, or 1 1/4 pounds fresh
1/4 cup balsamic vinegar
1 tablespoon olive oil
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. If using fresh onions, soak them in warm water for 5 minutes to loosen skins; using a paring knife, cut off ends, and peel onions.
  • Toss onions with vinegar and oil on a foil-lined rimmed baking sheet; season with salt and pepper. Roast until onions are tender, 25 to 30 minutes, stirring 2 or 3 times and rotating baking sheet halfway through.

Nutrition Facts : Calories 81 g, Fat 3 g, Fiber 1 g, Protein 2 g

BALSAMIC-AND DIJON-GLAZED HAM WITH ROASTED PEARL ONIONS



Balsamic-And Dijon-Glazed Ham With Roasted Pearl Onions image

Make and share this Balsamic-And Dijon-Glazed Ham With Roasted Pearl Onions recipe from Food.com.

Provided by yooper

Categories     Ham

Time 2h55m

Yield 12 serving(s)

Number Of Ingredients 8

2 lbs white pearl onions
1 cup packed brown sugar
5 tablespoons balsamic vinegar
3 tablespoons Dijon mustard
1/4 cup butter, diced
1 teaspoon salt
1/4 teaspoon ground black pepper
8 -10 lbs half ham shank, fully cooked,fat trimmed to 1/2 inch thickness

Steps:

  • Cook onions in large pot of boiling salted water 2 minutes; drain.
  • Trim root ends, leaving base intact.
  • Peel.
  • (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 325.
  • Combine sugar, vinegar, and mustard in bowl for glaze.
  • Transfer onions to 11x7x2-inch glass baking dish.
  • Add 2/3 cup glaze, butter, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water; toss to coat.
  • Cover with foil.
  • Line large roasting pan with foil.
  • Making 1/2-inch-deep slits, score ham with diamond pattern.
  • Place ham in pan and roast 45 minutes.
  • Place onions in oven.
  • Roast ham and onions 25 minutes.
  • Uncover onions.
  • Continue roasting onions and ham 50 minutes.
  • Baste ham with some of glaze.
  • Continue to roast ham and onions until deep brown and glazed, brushing ham with glaze every 10 minutes, about 30 minutes longer.
  • Transfer ham to large platter.
  • Transfer onion mixture to bowl.
  • Serve ham, passing onion mixture seperately.

Nutrition Facts : Calories 937.7, Fat 67.6, SaturatedFat 24.5, Cholesterol 215.8, Sodium 446.1, Carbohydrate 26.4, Fiber 1.4, Sugar 22, Protein 52.8

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