Glazed Ham With Apricot Mustard Sauce
- 7 lbs smoked bone-in fully cooked cured butt end ham, room temperature (do not use country style ham)
- 2 cups apricot jam
- 1/4 cup mustard powder
- butter (for aluminum foil)
- Preheat oven to 375, with rack in lowest position. Line a large roasting pan with aluminum foil; place roasting rack in pan.
- With a sharp knife, trim fat, leaving a 1/4-inch thick layer. Lightly score fat in a diamond pattern (do not cut into meat). Place ham, fat side up, on rack; roast 1 hour.
- Meanwhile, in a small saucepan, combine jam and mustard (they can be mixed and refrigerated up to 1 day ahead). Transfer 1/2 cup mixture to a small bowl to glaze ham. Set aside saucepan with remaining mixture.
- After 1 hour, brush ham with glaze. Repeat every 15 minutes until brown and shiny, and an instant read thermometer inserted in the thickest part, avoiding bone, registers 130, about 1 hour more (if glaze starts to burn, tent ham with buttered foil). Discard unused glaze. Remove ham from oven; cover loosely with buttered foil to keep warm. Temperature will then rise another 5-10 degrees.
- Bring jam mixture in saucepan to a boil. Carve ham. Serve with sauce.
ham, apricot jam, mustard powder, butter
Taken from www.food.com/recipe/glazed-ham-with-apricot-mustard-sauce-354169 (may not work)