Baked Ham with Glazed Apricots


1 ready to eat ham with bone in, 12-16 lbs.
Whole cloves, to cover the surface of the ham
1/4 to 1/2 c. Dijon mustard
1 c. dark brown sugar
3 c. apple juice
1 lb. dried apricots
1 c. Madeira wine


Preheat oven to 350 degrees. Trim skin and fat from ham, leaving a thin layer to protect meat. With a sharp knife, score fat in a diamond pattern. Insert a whole clove in the center of each diamond. Place in a shallow baking pan and pat mustard evenly over top and sides of ham. Sprinkle top with brown sugar and pour apple juice into the bottom of the pan. Bake ham for 1 1/2 hours, basting frequently. Meanwhile, combine apricots and Madeira in a small saucepan. Bring to a boil, cover, and remove from heat. At 30 minutes from the end of the baking time, add apricots and their liquid to the roasting pan and continue to bake and baste ham. Transfer ham to a large platter. Decorate top of ham with the apricots, attaching them with toothpicks if necessary. Skim fat from pan juices and pour into a sauceboat. Accompany ham with mustards, chutneys and pan juices. Serves about 20.


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