Apricot-Glazed Smoked Ham
Recipe Ingredients:
| 1 | ready-to-cook bone-in smoked ham half (8-10 lb), preferably shank end | |
| whole cloves | ||
| 3 | cup | water |
| Glaze Ingredients: | ||
| 1 | jar | (12oz) apricot preserves (1 cup) |
| 1/4 | cup | light brown sugar |
| 2 | Tbsp | grainy Dijon mustard (Maille works well) |
| 1 | Tbsp | cider vinegar |
Recipe Instructions:
| 1. | Position oven rack in bottom third of oven; heat to 325F. You'll need a shallow roasting pan. (Plan Ahead: Let ham come to room temperature, covered, about 2 hours before baking.) |
| 2. | Cut off thick rind on ham to expose the fat layer underneath, leaving about 5 inches of the rind intact covering the narrow shank end. Using sharp knife, score fat in diamond pattern. Press 1 clove into center of each diamond. Place ham in roasting pan; pour water in pan. Cover loosely with heavy-duty foil. Roast ham 1 1/2 hours. |
| 3. | Meanwhile, mix glaze ingredients. Remove ham from oven; brush with one-third of the glaze. Continue to bake, uncovered, 1 hour, brushing with remaining glaze every 20 minutes, or until internal temperature registers 160F on an instant-read thermometer. |
| 4. | Let ham rest 20 minutes. Transfer to platter. Serve ham hot, warm, or at room temperature. Yield: 8 servings (with leftovers). |
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