By In The Kitchen With Stefano Faita
INGREDIENTS
Balsamic and Fig Glaze
1 cup chopped fresh figs, stems removed
1/2 cup balsamic vinegar
1 tbsp. chopped rosemary
1 cup white wine
1 cup water
1/3 to 1/2 cup honey
Baked Ham
20 pound fully cooked, smoked whole ham, bone-in
Water, as needed for roasting pan
PREPARATION
Balsamic and Fig Glaze
Add figs, balsamic vinegar, rosemary, white wine, water and 1/3 cup honey to saucepan. Bring to a boil and then reduce to a simmer. Cook, stirring occasionally until mixture thickens, about 20 to 30 minutes. Taste and adjust for sweetness, adding more honey, if needed. Divide mixture in half, using half for brushing on to ham. Reserve remaining half for serving with ham.
Baked Ham
Preheat oven to 325 degrees F. Fit rack in roasting pan.
If needed, remove skin off the ham and trim any excess fat. With a sharp knife, diagonally score ham in a diamond pattern.
Place ham on a rack fitted in a roasting pan. Add enough liquid to come about 1/2-inch up the sides of the pan. Cover and bake until internal temperature reaches 100 to 110 degrees F., about 2 hours, adding more water if pan starts getting dry.
Increase heat to 400 degrees F. Uncover. Brush lightly with glaze. Continue baking uncovered, glazing every 15 to 20 minutes, until internal temperature reaches 130 to 140 degrees F., about 45 minutes to 1 hour.
Tent with foil and let rest for 20 to 30 minutes before serving. Serve with remaining Fig and Balsamic Glaze.
Variation: If you can’t find fresh figs, substitute with 1/2 cup dried figs that have been stemmed and then purée the glaze before using.
Yield: 18 to 20 servings.