Apricot Glazed Ham
Apricot preserves and a hint of honey mustard make a wonderful glaze for your traditional Christmas Ham.
| Servings | Prep Time |
| 8people | 15minutes |
| Cook Time |
| 120minutes |
|
|
Ingredients
- One 7- to 8-pound cured smoked hambone in
- 2cups apricot jam
- 2tablespoons unsalted butterplus more for greasing the foil
- 2tablespoons dijon mustard
- 2tablespoons minced fresh sage
- 1tablespoon red wine vinegar
- 1 Bay Leaf
- Pinch of ground cloves
- Pinch of cinnamon
Instructions
- Preheat the oven to 375 degree F.
- Place the ham on a roasting rack in a roasting pan with the fat-side up. Use a knife to lightly score the fat in a diamond pattern, taking care not to cut into the meat. Bake the ham for 1 hour.
- While the ham is baking, make the glaze. In a small saucepan, combine the jam, butter, mustard, sage, vinegar, bay leaf, cloves and cinnamon over medium-low heat. Cook, stirring, until the glaze is thin and syrupy.
- After the ham has baked 1 hour, brush with about half of the glaze and return to the oven. Cook, glazing the ham every 15 to 20 minutes, until the internal temperature reaches about 130 degrees F, 1 to 1 1/2 hours longer. If the glaze starts to burn, tent with a piece of greased foil.
- Remove the ham from the oven and tent with a piece of greased foil. Let rest for about 10 minutes before carving.
Recipe Notes
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