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.
Razzle Dazzle Recipes
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