Balsamic-Maple Glazed Ham

• 1/4 cup KRAFT Balsamic Vinaigrette Dressing
• 1/4 cup maple-flavored or pancake syrup
• 1 Tbsp. GREY POUPON Dijon Mustard
• 1 bone-in skinless smoked ham, shank or butt end portion (7 lb.)
• 2 lb. parsnips, trimmed, peeled and cut into 1/2-inch-wide spears
• 1-1/2 lb. baby carrots Target 2 lb For $3.00 thru 02/06
• 3 Tbsp. olive oil

1. Heat oven to 325 degrees F.
2. Mix dressing, syrup and mustard.
3. Place ham, fat-side up, in roasting pan.
4. Diagonally score ham; cover with foil.
5. Bake 1 hour.
6. Remove foil.
7. Brush ham with 1/3 of the glaze.
8. Bake, uncovered, 1 hour or until heated through (140 degrees F), brushing with remaining glaze every 20 min.
9. Meanwhile, toss parsnips and carrots with oil in large shallow pan.
10. Add to oven with ham the last 45 min.
11. of the ham baking time, turning vegetables every time ham is brushed with glaze.
12. Remove ham from oven; transfer to cutting board.
13. Tent with foil; let stand 15 min.
14. Meanwhile, increase oven temperature to 425 degrees F. Continue to roast vegetables 15 min., turning every 5 min.
15. Serve with ham.

maple, poupon, ham, parsnips, baby carrots, olive oil

Taken from www.kraftrecipes.com/recipes/balsamic-maple-glazed-ham-112680.aspx (may not work)