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Glazed Ham with Roasted Pearl Onions


  • 2 lbs. pearl onions
  • 1 cup packed brown sugar
  • 5 tbsp. O&CO. Premium Balsamic Vinegar
  • 3 tbsp. Dijon mustard
  • 1/4 cup butter, diced
  • 1 tsp. O&CO. Fleur de Sel
  • Black Pepper 
  • 1/2 cup water
  • 1 8-10 lbs. half ham shank with fat trimmed to 1/2 thickness

*you may substitute a spiral ham, but cooking time will be shorter and you will not need to score ham.


  1. Cook onions in a large pot of boiling salted water for 2 minutes. Drain. Trim root ends, leaving onions intact. Peel carefully. (You may do this step in advance, just cover and refrigerate.)
  2. Preheat oven to 325°. Line a large roasting pan with aluminum foil. In a small bowl, combine the brown sugar, Premium Balsamic Vinegar and mustard to make the glaze.
  3. Place the onions in an shallow glass baking dish. Toss the onions with 2/3 cup of the glaze, the butter, water, and salt and pepper. Toss to coat evenly.
  4. Score ham with diamond pattern, making 1/2 inch deep slits. Place ham in prepared roasting pan and bake for 45 minutes. Place onions in the oven and continue roasting ham and onions for 25 minutes. Uncover onions and continue to roast for an additional 50 minutes. Baste ham and cook for another 30 minutes, or until deep brown, periodically basting ham, about every ten minutes.
  5. To serve: transfer the ham to a large platter and surround with the glazed onions.