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Balsamic- and Dijon-Glazed Ham with Roasted Pearl Onions
- 2 pounds pearl onions
- 1 cup (packed) dark brown sugar
- 5 tablespoons balsamic vinegar
- 3 tablespoons Dijon mustard
- 1/4 cup (1/2 stick) butter, diced
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 8- to 10-pound half ham shank, fully cooked, fat trimmed to 1/2-inch thickness
Directions:View on Bon Appetit
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