Apricot-Glazed Ham with Maple Mustard Sauce
12-14 Lb. Cooked whole (bone-in) cured smoked ham
Make sure the skin is removed, with a layer of fat and a collar of skin around the shank bone. Trim fat if necessary, and score it into diamonds. Stud center of each diamond with a clove and wrap ham in foil.
Bake ham at 325°F. for one hour and 30 minutes.
Apricot-glazed ham with maple mustard sauce:
In a bowl, stir together:
1/3 C. apricot jam
2 T. cider vinegar
1 T. dijon-style mustard
Take ham from oven. Remove foil and brush jam over the top and sides of ham. Increase heat to 350°F. and bake ham for 20 to 30 minutes or until glaze is bubbly.
Maple mustard sauce:
3/4 C. dijon-style mustard
6 T. maple syrup
In bowl, whisk together mustard and maple syrup. This sauce can also be made ahead, kept covered and chilled, and brought to room temperature before serving.
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