Apricot Glazed Ham Recipe

Ingredients

One 7- to 8-pound cured smoked hambone in

2 cups apricot jam

2 tablespoons unsalted butter plus more for greasing the foil

2 tablespoons dijon mustard

2 tablespoons minced fresh sage

1 tablespoon red wine vinegar

1 Bay Leaf

Pinch of ground cloves

Pinch of cinnamon

Instructions

Preheat the oven to 375 degree F.

Place the ham on a roasting rack in a roasting pan with the fat-side up. Use a knife to lightly score the fat in a diamond pattern, taking care not to cut into the meat. Bake the ham for 1 hour.

While the ham is baking, make the glaze. In a small saucepan, combine the jam, butter, mustard, sage, vinegar, bay leaf, cloves and cinnamon over medium-low heat. Cook, stirring, until the glaze is thin and syrupy.

After the ham has baked 1 hour, brush with about half of the glaze and return to the oven. Cook, glazing the ham every 15 to 20 minutes, until the internal temperature reaches about 130 degrees F, 1 to 1 1/2 hours longer. If the glaze starts to burn, tent with a piece of greased foil.

Remove the ham from the oven and tent with a piece of greased foil. Let rest for about 10 minutes before carving.