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0.0 – 0 reviews • Fruit
| Level: |
Easy |
| Total: |
2 hr 55 min |
| Active: |
15 min |
| Yield: |
8 to 10 servings |
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
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.
Nutrition Facts
| Serving Size |
1 of 10 servings |
| Calories |
598 |
| Total Fat |
11 g |
| Saturated Fat |
5 g |
| Carbohydrates |
67 g |
| Dietary Fiber |
1 g |
| Sugar |
28 g |
| Protein |
62 g |
| Cholesterol |
81 mg |
| Sodium |
3122 mg |
