Balsamic- and Dijon-Glazed Ham with Roasted Pearl Onions

• 2 pounds pearl onionspearl-onion
• 1 cup (packed) dark brown sugardark-brown-sugar
• 5 tablespoons balsamic vinegarbalsamic-vinegar
• 3 tablespoons Dijon mustarddijon-mustard
• 1/4 cup (1/2 stick) butter, dicedbutter
• 1 teaspoon saltsalt
• 1/4 teaspoon ground black pepperpepper
• 1 8- to 10-pound half ham shank, fully cooked, fat trimmed to 1/2-inch thickness

1. 01Cook onions in large pot of boiling salted water 2 minutes; drain. Trim root ends, leaving base intact. Peel. (Can be made 1 day ahead. Cover and refrigerate.)
2. 02Preheat oven to 325°F. Combine sugar, vinegar, and mustard in bowl for glaze. Transfer onions to 11x7x2-inch glass baking dish. Add 2/3 cup glaze, butter, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water; toss to coat. Cover with foil.
3. 03Line large roasting pan with foil. Making 1/2-inch-deep slits, score ham with diamond pattern. Place ham in pan and roast 45 minutes. Place onions in oven. Roast ham and onions 25 minutes. Uncover onions. Continue roasting onions and ham 50 minutes.
4. 04Baste ham with some of glaze. Continue to roast ham and onions until deep brown and glazed, brushing ham with glaze every 10 minutes, about 30 minutes longer. Transfer ham to large platter. Transfer onion mixture to bowl. Serve ham, passing onion mixture separately.

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