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Cinnamon Pear Glazed Ham


  • 1 fully cooked smoked ham, about 4 pounds
  • 1/2 cup Blood Orange Olive Oil
  • 1/2 cup Cinnamon Pear Balsamic or White Honey Ginger Balsamic
  • 1 tablespoon prepared mustard
  • 1/2 cup raisins


Place ham on a rack in roasting pan, fat side up; score fat. Bake at 325° for 1 hour and 15 minutes. In a bowl combine Zi Olive’s Blood Orange extra EVOO and either Cinnamon Pear Balsamic Vinegar or White Honey Ginger 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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