Julie Says: "I've always wondered why it is said that hams are baked and turkeys are roasted, when they're both cooked in the oven the exact same way! Most hams come cured and are already fully cooked, which makes baking them a no brainer; you're basically heating up the ham with a nice sticky glaze brushed on top. A ham is simple to feed to a crowd at a party; they can serve themselves, and make sanwiches if you put out biscuits or buns. Children love it, and ham is good at room tmeperature or cold as it is hot."

Ingredients

• 1 5-8 lb. fully cooked ham half (shank or butt end)
• 1/2 cup packed brown sugar
• 1/4 cup balsamic vinegar
• 1/4 cup grainy Dijon mustard

Directions

Preheat the oven to 350°F. Line a roasting pan with foil.

Place the ham in the roasting pan cut side down. Roast the ham uncovered for 1 (for a 5 lb. ham) to 2 hours hours (for an 8 lb. ham).

Meanwhile, combine the brown sugar, balsamic vinegar and mustard in a small bowl. Brush the ham with the glaze; continue roasting for an additional 30 minutes, basting with glaze every 10 minutes.

Ham should be baked to an internal temperature of 140° F. Remove from oven; let the ham rest for 15 minutes before carving. Serve.

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