Apricot-Glazed Ham

• One 7- to 8-pound cured smoked ham, bone 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

1. Preheat the oven to 375 degree F.
2. Place the ham on a roasting rack in a roasting pan with the fat-side up.
3. Use a knife to lightly score the fat in a diamond pattern, taking care not to cut into the meat.
4. Bake the ham for 1 hour.
5. While the ham is baking, make the glaze.
6. In a small saucepan, combine the jam, butter, mustard, sage, vinegar, bay leaf, cloves and cinnamon over medium-low heat.
7. Cook, stirring, until the glaze is thin and syrupy.
8. After the ham has baked 1 hour, brush with about half of the glaze and return to the oven.
9. 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.
10. If the glaze starts to burn, tent with a piece of greased foil.
11. Remove the ham from the oven and tent with a piece of greased foil.
12. Let rest for about 10 minutes before carving.

apricot jam, unsalted butter, mustard, fresh sage, red wine vinegar, bay leaf, ground cloves, cinnamon

Taken from www.foodnetwork.com/recipes/katie-lee/apricot-glazed-ham.html (may not work)