Here you have a ham glazed with a luscious fruity-tangy glaze that is sure to please everyone!
Serves: 8

1 7-9 pound fully cooked smoked ham (shank, with bone)
Whole cloves
1 cup apricot preserves
3 tablespoons Dijon mustard (spicy is best)
1/8 teaspoon ground cloves
Pinch ground ginger

Preheat oven to 325 degrees. Use a large shrp knife and cut fatty surface of ham in a diamond pattern about 1/8"-1/4" deep. Insert whole cloves in each diamond, using as many as desired. Pace the ham in a large roasing pan (at least 13x9x2). In a small bowl, combine apricot preserves, mustard, ground cloves and ginger; spread all over ham. Pour about 1 cup of water into the bottom of the pan. Bake about 25 minutes per pound or until internal temperature reaches 140 degrees on an instant-read thermometer.

Remove ham from the pan to a platter; tent with foil and let rest at least 30 minutes. Using a sharp carving knife, carefully cut and remove and discard the fatty layer from the ham. Cut away and discard any burned portion from the lean edges. Slice and serve warm.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved