8-10 lb ham shank fully cooked

½ cup brown sugar

2½ tablespoons balsamic vinegar

1½ tablespoons dijon mustard

Remove the ham from the refrigerator 1-2 hours before it needs to go into the oven. This will allow the meat to come a bit closer to room temperature before it goes into the oven.

Preheat the oven to 325 degrees. Line a large roasting pan or a heavy-rimmed baking sheet with foil and place the ham cut side down in the pan. Roast for 45-50 minutes. While the ham begins roasting, combine the sugar, vinegar, and mustard in a small cup or bowl. Set aside next to the stove.

Remove the ham from the oven and baste generously with the glaze, using about ¼ of the glaze. Continue to roast the ham until it is deep brown and glazed, brushing the ham with more glaze every 10 minutes or so.

Transfer the ham to a large platter and let rest for 10-15 minutes prior to slicing.

Notes

I roast an 8 lb ham for 50 minutes, then baste it and roast for 10 minutes more, baste again, roast for 10 minutes more, baste it generously with all remaining glaze one last time, and roast it for 5 more minutes. An average of 10 minutes of cooking time per lb of ham should be just right.