Tuscan Tangerine Glazed Ham

1/4 cup The Shoreline Vine Tuscan Herb Infused Olive Oil

1/4 cup The Shoreline Vine Tangerine Balsamic Vinegar

1 cup brown sugar

1/4 cup honey

2 tbsp Dijon mustard

1 8-10 bone-in spiral ham

2 cups vegetable or chicken broth

Tangerines, basil, rosemary and thyme springs for garnish

Preheat oven to 350 degrees. Line a roasting pan with aluminum foil and insert a wire rack. Remove ham from the refrigerator and let rest at room temperature for 1 hour before roasting. Combine Tuscan Herb, Tangerine Balsamic, brown sugar, honey and mustard in medium saucepan, whisk to combine. Slowly bring the glaze mixture to a simmer over medium heat, whisking frequently. Simmer for 1-2 minutes or until the sugar has dissolved; set aside.

Place ham on the wire rack and pour broth into the bottom of the pan. Brush ham with 1/2 cup of the glaze. Loosely cover the roasting pan with foil and place in the oven. Bake covered for 1 hour.

Remove the pan from the oven, uncover and baste with the pan drippings.

Brush the ham with another 1/2 cup of glaze and increase the oven temperature to 425 degrees. Return the ham to the oven and continue to cook for 30 minutes, brushing with additional glaze every 10 minutes. Keep an eye on the ham so it doesn’t burn. Remove the ham from the oven and

Let rest 10 minutes before serving. Garnish with tangerines, and fresh herbs.