Apricot-Honey Baked Ham

 

 

INGREDIENTS:

1 (12-pound) smoked ham, partially boned
1/2 pound dried apricots
3 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1/4 cup honey
1-1/2 cups water
2 (8-ounce) cans apricot nectar
1/4 cup melted apricot preserves
2 tablespoons melted butter

TO PREPARE:

Preheat oven to 325 degrees. Place ham, fat-side up, on a rack in a roasting pan. With a sharp knife, cut semicircle pockets (1-inch deep) in rows. Continue until all fat is cut into pockets. Place apricots within, anchoring with toothpicks.

In a small bowl, combine mustard, vinegar and honey. Brush over ham and apricots. Pour 1-1/2 cups water into roasting pan and loosely cover with foil. Bake for 1 hour. Remove foil and continue baking, basting ham with apricot nectar and pan juices every 20 minutes until internal temperature reaches 140 degrees (about 2 hours).

Remove ham from oven and place on a carving board. Combine apricot preserves with melted butter and 2 tablespoons basting liquid. Brush ham with glaze, then let rest for 15 minutes before carving. Serve warm or at room temperature.

 

SERVES 8 - 10