Baked Ham with Glazed Apricots
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Recipe adapted from The Silver Palate cookbook
by Julee Rosso and Sheila Lukins. Delicious for special occasions!
Ingredients:
- 1 ready-to-eat ham with bone in, 12 to 16 pounds
- Whole cloves, to cover surface of ham
- 1/4 cup prepared Dijon mustard
- 1 cup dark brown sugar
- 3 cups apple juice
- 1 pound dried apricots
- 1 cup Madeira wine
Directions:
Preheat oven to 350°F. Peel skin from ham and trim fat, leaving about a 1/4"
layer to protect meat. With a sharp knife score fat in a diamond pattern.
Set ham in a shallow baking pan, insert a whole clove in the crossed point
of each diamond, 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 1½ 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 apricots. Skim
fat from pan juices. Accompany ham with mustards, chutneys, and pan juices.
Makes 20-25 servings
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