Roasted Holiday Ham with Cipollini Onions

The perfect alternative to a turkey for a holiday feast. This ham takes only a few moments to put in the oven and once seared takes little attention, so you can focus on all the other pieces of festive celebration.

Flexible enough to pop in the oven and let rest to keep warm so other side dishes can cook, this is also a delicious addition to a holiday brunch. Roast low and slow all day or overnight to serve with cinnamon buns and baked French Toast in the morning.

The Onion & Thyme Savoury Spread mixed with the Charcuterie Mustard create simplicity in the glaze. It is tangy, and savoury and has the perfect amount of sweet and the most succulent drippings.

Roasted Holiday Ham with Cipollini Onions

Name: Roasted Holiday Ham with Cipollini Onions
Yield: 6-8
Cuisine: Holiday
Ingredients: 8 to 10 lb bone-in ham; ½ cup SaltSpring Kitchen Co. Onion &amp; Thyme Savoury Spread; 2 Tbsp SaltSpring Kitchen Co. Charcuterie Mustard, plus more for serving; 2 Tbsp apple cider vinegar; 2 Tbsp brown sugar; 2 tsp fresh ground black pepper; 1 lb cipollini onions; 1/4 cup olive oil

Rated 5.0 stars by 1 users

Cuisine

Holiday

Author:

SaltSpring Kitchen Co.

Servings

6-8

Flexible enough to pop in the oven and let rest to keep warm so other side dishes can cook, this is also a delicious addition to a holiday brunch. Roast low and slow all day or overnight to serve with cinnamon buns and baked French Toast in the morning.

The Onion & Thyme Savoury Spread mixed with the Charcuterie Mustard create simplicity in the glaze. It is tangy, and savoury and has the perfect amount of sweet and the most succulent drippings.

Image of Roasted Holiday Ham with Cipollini Onions

Ingredients

8 to 10 lb bone-in ham
½ cup SaltSpring Kitchen Co. Onion & Thyme Savoury Spread
2 Tbsp SaltSpring Kitchen Co. Charcuterie Mustard, plus more for serving
2 Tbsp apple cider vinegar
2 Tbsp brown sugar
2 tsp fresh ground black pepper
1 lb cipollini onions
1/4 cup olive oil

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Directions

Preheat the oven to 425°F. Prepare a large roasting pan, ensuring it's spacious enough for the ham and deep enough to catch the drippings. Scatter the onions around the perimeter of the pan.
Remove the ham from the packaging and pat dry. Place the ham bone-up, cut side down, in the prepared roasting pan.
Make the Glaze: In a small bowl, whisk together the Onion & Thyme Savoury Spread, Charcuterie Mustard, vinegar, sugar, and black pepper until smooth. Pour half of the glaze over the ham, ensuring to cover the top and sides.
Initial Roasting: Place the ham uncovered in the preheated oven and roast for 15 minutes.
While the ham is roasting, peel the cipollini onions and leave them whole.
Pull the ham out of the oven, leaving it on the rack. Scatter the onions around the ham in the roasting pan, and pour the remaining glaze over the ham.
Continue Roasting: Reduce the oven temperature to 350°F and roast the ham for 2 hours uncovered, until well caramelized, the onions are soft, and the internal temperature of the meat reaches 165°F. Insert a meat thermometer into the thickest part of the ham, avoiding the bone, to accurately check the temperature. Baste the ham once or twice with the drippings during cooking.
Alternative Slow Roasting: For a tender ham, reduce the oven heat to 225°F and roast overnight or throughout the day for about 8 hours. This method is perfect if you are planning to serve the ham for a holiday brunch.
Rest and Serve: Remove the ham from the oven and place it on a cutting board. Let it rest for 10 to 15 minutes, covered loosely with aluminum foil. Spoon or ladle the clear fat off the top of the drippings in the roasting pan, and pour the remaining juicy drippings into a serving bowl.
Place the ham on a serving platter with the roasted cipollini onions. Serve with some drippings poured over the top or on the side, and additional Charcuterie Mustard.