1 fully cooked smoked ham, about 4 pounds
1/2 cup Two Rivers Blood Orange Olive Oil
1/2 cup Two Rivers Aged Cinnamon Pear Balsamic
1 tablespoon prepared mustard
1/2 cup raisins
Place ham on a rack in a roasting pan, fat side up; score the fat. Bake at 325° for 1 hour and 15 minutes. In a bowl combine Two Rivers Blood Orange olive oil, Cinnamon Pear Balsamic Vinegar, and mustard. Spoon half of the orange mixture over the ham; continue baking for 30 minutes. Add raisins to the remaining orange mixture and serve with ham.
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