Baked Ham With Glazed Apricots

Posted On September 26, 2008

Filed under Dinner

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Here is the Ham dinner from Parade Magazine April 2007. It is really great!

1 ready-to-eat, bone in ham (12 to 16 pounds)
Whole cloves, to cover surface of the ham
1/4 Cup Dijon mustard
1 Cup dark-brown sugar
3 Cups apple juice
1 Pound dried apricots’1 Cup Madeira wine

1. Preheat the oven to 350 degrees F.
2. Peel the skin from the ham and trim the fat, leaving about 1/4 inch layer to protect the meat. With a sharp knife, score the fat in a diamond patter.
3. Set the ham in a shallow roasting pan, insert a whole clove in the crossed point of each diamond and pat mustard evenly over the top and sides of the ham. Sprinkle the top with the brown sugar, and pour apple juice into the bottom of the pan.
4. Bake the ham for 1 ½ hours, basting frequently.
5. Meanwhile, combine the apricots and Madeira wine in a small saucepan. Bring to a boil, cover and remove from heat.
6. Thirty minutes prior to the end of baking, add apricots, cooking liquid, to the roasting pan; continue to bake and baste.
7. Transfer the ham to a large platter. Decorate the top of the ham with apricots, attaching them with toothpicks. Skim the fat from the pan juices and discard. Pour the pan juices into a sauce boat.

Serve the ham with the pan juices and your favorite mustards, and chutneys. SERVES 20


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