BAKED HAM WITH RHUBARB IN BALSAMIC VINEGAR SAUCE

Baked Ham With Rhubarb in Balsamic Vinegar Sauce image

Provided by Molly O'Neill

Time 1h30m

Yield Four servings, with leftover ham

Number Of Ingredients 8

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1 teaspoon unsalted butter
1 onion, peeled and thinly sliced
1 cup brown sugar
1/2 cup balsamic vinegar
1 6-pound smoked half-ham
4 cups rhubarb, trimmed and cut into 1-inch pieces
8 very small red potatoes
Salt and freshly ground pepper to taste

Steps:

Preheat the oven to 375 degrees. Heat the butter in a large ovenproof pot over medium heat. Add the onion and saute until soft, about 5 minutes. Add the brown sugar and vinegar and and cook until the sugar melts. Place the ham in the center of the pot. Scatter the rhubarb around the ham, stirring to coat it with the sauce. Place the potatoes around the ham and cover the top with foil. Bake until the ham is heated through and the potatoes are tender, about 1 hour.
Carefully remove the ham and potatoes from the pot. With a slotted spoon, transfer the rhubarb to a bowl. Place the pot over medium-high heat and cook until the liquid has reduced to 1/2 cup, about 5 minutes. Stir the sauce into the rhubarb. Slice enough ham to serve 4 and divide among 4 plates. Place 2 potatoes on each plate and spoon the rhubarb mixture over the ham. Serve immediately.