Balsamic- and Dijon-Glazed Ham with Roasted Pearl Onions

Ingredients

• 5 tablespoons balsamic vinegar
• 1 teaspoon salt
• 2 pounds pearl onions
• 1 cup dark brown sugar
• 3 tablespoons Dijon mustard
• 4 tablespoons butter
• ¼ teaspoon ground black pepper
• + 1 more ingredients
• • 1 8- to 10-pound half ham shank, fully cooked, fat trimmed to 1/2-inch thickness

Cook onions in large pot of boiling salted water 2 minutes; drain. Trim root ends, leaving base intact. Peel. (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 325°F. Combine sugar, vinegar, and mustard in bowl for glaze. Transfer onions to 11x7x2-inch glass baking dish. Add 2/3 c...

View full recipe at Epicurious