- Place the figs, balsamic vinegar, rosemary, white wine, water, and 80 mL (⅓ cup) of honey in a saucepan.
- Bring to a boil and then reduce heat.
- Continue cooking for about 20 to 30 minutes, stirring occasionally until mixture thickens.
- Taste and sweeten by adding more honey if needed.
- Divide mixture in half; use half of it to brush onto the ham and reserve the other half to serve as an accompaniment.
- Preheat oven to 160°C (325°F). Remove skin from the ham and any excess fat, if needed. Make incisions in the ham using a sharp knife.
- Place ham on the rack of a roasting pan. Pour in enough liquid to cover the bottom of the roasting pan (about 1.5 cm/½ in. deep).
- Cover and cook until internal temperature reaches 35-45°C (100-110°F), about 1 hour. Add water as needed if the bottom of roasting pan starts to dry.
- Increase oven temperature to 200°C (400°F). Uncover ham and lightly brush with glaze. Continue cooking uncovered, brushing with glaze every 15 to 20 minutes, until internal temperature reaches 55-65°C (130-140°F), about 30 minutes.
- Tent ham with foil wrap and set aside for 20-30 minutes. Serve with remaining glaze and root vegetables au gratin.
Variation: If fresh figs are not available, use 125 mL (½ cup) of trimmed dry figs, and purée the glaze before using it.
Root vegetables au gratin
- Cook bacon in a large skillet over medium heat until slightly crispy. Remove and drain on paper towel. Set aside.
- Place all the vegetables in a large bowl, and add the olive oil, bacon, and leek. Season with salt and pepper.
- Transfer mixture to a baking dish. Sprinkle with fresh Parmesan and cover with foil wrap.
- Bake in a 375°F (190°C) oven for 30 minutes. Remove foil and continue baking for 20 more minutes.