1 bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs
Preheat oven to 325°F. Line large roasting pan with foil. With a sharp knife, score the fat all over the ham in a diamond pattern. Place the ham, cut side down, in the roasting pan and cover lightly with foil. Bake 1 hour.
Reduce Cinnamon-Pear Balsamic Vinegar to 1/2 cup by gently simmering it in a medium sauce pan set over low heat. This process should be done slowly, taking approximately 25-45 minutes to complete. When balsamic vinegar has become thick and syrupy and reduced by half, remove from heat and whisk in Dijon mustard.
After 1 hour, remove ham from oven and increase temperature to 350°F. Using pastry brush, liberally apply balsamic glaze all over the ham, paying special attention to working it into the scored portions. Save and warm remaining glaze for drizzling on sliced ham before serving.
Cover shank end with small piece of foil. Return uncovered ham to the oven and roast about 35 minutes, or as directed on ham’s directions. Serve when glaze has caramelized and ham is golden brown.