Rosemary-balsamic glazed spiral ham

Step 1

Preheat oven to 325°. Place ham, cut side down, on rack in large roasting pan; let stand at room temperature 30 minutes. Pour 1 cup cider and 1 cup water into pan; add rosemary sprigs. Loosely cover pan with aluminum foil; bake 1 hour or until internal temperature reaches 90°.

Step 2

In small saucepan, whisk mustard, honey, sugar, vinegar and remaining 1 cup cider; heat to a simmer over medium heat and simmer 5 minutes, whisking occasionally. Remove from heat; whisk in butter and chopped rosemary. Makes about 3 cups.

Step 3

Remove ham from oven; brush with some glaze. Bake ham, uncovered, 45 minutes or until internal temperature reaches 130°, brushing with glaze every 15 minutes. Loosely cover ham with aluminum foil; let stand 15 minutes before serving. (Internal temperature will rise to 140° upon standing.) Serve ham with remaining glaze.