3 Tbsp unsalted butter
1 Tbsp Dried Thyme
1 (12-to 14-lb) boneless or semi-boneless, fully-cooked ham (at room temperature)
1/4 Cup Red Apple Balsamic Vinegar or Honey Ginger White Balsamic Vinegar
1/2 Cup Granulated Honey or Honey Powder
1 tsp Worcestershire Powder
In a small, heavy saucepan, melt butter over low heat. Stir in the thyme, remove from heat, and let mixture stand until ready to use.
Preheat oven to 350°F with rack in lower third.
Peel off and discard any rind or skin from ham, leaving 1/4 inch of fat on ham. Score the remaining fat on top of the ham in a crosshatch ( X ) pattern, being careful to avoid cutting into the meat itself. Place ham on a roasting rack in a large roasting pan. Cover ham with parchment paper, then cover entire roasting pan with foil. Bake 1-3/4 hours.
Meanwhile, boil vinegar in a small saucepan until volume is reduced to about 1 Tbsp. Remove vinegar reduction from heat and whisk in honey, Worcestershire powder, and thyme butter. Remove honey glaze mixture from the stove and allow to stand while ham bakes, covered, for the full 1-3/4 hours.
Discard foil and parchment from ham. If there is no liquid in roasting pan, add 1 cup water to the roasting pan. (Liquid in the bottom of the roaster will prevent glaze from burning in pan). Brush ham with about half of the cooled honey glaze, then bake the ham, uncovered, an additional 30 minutes.
Brush hame with remaining glaze and bake until glaze is deep golden-brown and ham is heated through, about 30 minutes more.
We adapted this lovely dish from a Gourmet Recipe!