Roasted Holiday Ham with Cipollini Onions

Directions

1. 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.

2. Remove the ham from the packaging and pat dry. Place the ham bone-up, cut side down, in the prepared roasting pan.

3. 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.

4. Initial Roasting: Place the ham uncovered in the preheated oven and roast for 15 minutes.

5. While the ham is roasting, peel the cipollini onions and leave them whole.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.