1 bone-in skinless smoked ham or shank (6-8 lbs)
1 c. Maple Balsamic
2 Tbsp. Dijon or Grainy Mustard
Preheat oven to 325 degrees. Line large roasting pan with foil.
With a sharp knife, score fat all over the ham in a diamond pattern (criss-cross pattern).
Place the ham, cut side down in the roasting pan and cover tightly with foil. Bake for 1 hour.
Meanwhile, reduce the Maple Balsamic to 1/2 cup by gently simmering in a medium sauce pan set over low heat. This process should be done slowly (approx. 25-30 minutes), stirring very frequently. When done, whisk in mustard until combined.
After baking ham for 1 hour, remove from oven and raise temperature to 350 degrees. Using pastry brush, liberally apply Maple Balsamic glaze all over the ham. Return ham to oven and roast uncovered for 35 minutes.
*Note: Cover shank bone with foil to prevent burning.