Apricot-Glazed Ham

Total Time:
2 hr 45 min
Prep:
5 min
Inactive:
10 min
Cook:
2 hr 30 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • One 7- to 8-pound cured smoked ham, bone in
  • 2 cups apricot jam
  • 2 tablespoons unsalted butter, plus more for greasing the foil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons minced fresh sage
  • 1 tablespoon red wine vinegar
  • 1 bay leaf
  • Pinch of ground cloves
  • Pinch of cinnamon
Directions
  • 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.


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    The Kitchen