Baked Ham with Apricot Mustard
5 lb. fully cooked bone-in smoked ham, -- butt portion (5 to 7) OR
fully cooked boneless smoked half ham -- 4-5 lb.
whole cloves
1/3 cup apricot preserves
1 tablespoon dijon mustard
APRICOT MUSTARD SAUCE:
17 ounces apricot halves, undrained
1 tablespoon dijon mustard
1/8 teaspoon ground cloves
Place ham on rack in roasting pan and bake at 325�F for 2 1/2 to 3
hours or until thermometer in thickest part of meat registers 140�F,
do not touch the bone. (Note: Some boneless hams recommend adding
water to pan and cover pan tightly with foil; if so, follow
directions on label). Remove ham from oven. Cut shallow diamond
shapes onto outside surface of ham; stud with cloves.
In small bowl, combine apricot preserves and mustard; brush over
ham. Return ham to oven; bake for additional 30 minutes or until
glaze is set and begins to caramelize. Serve with prepared Apricot
Mustard Sauce. Apricot Mustard Sauce: In blender or food processor
container, puree apricots. In saucepan, combine apricot puree,
mustard, white wine vinegar and ground cloves; heat through.
Makes 1 2/3 cups. Recipe may be doubled.
Makes 10 servings. |