Apricot Glazed Ham With Maple Mustard Sauce Recipe

• 12 lb Cooked whole, (bone-in) cured smoked ham, up to 14
• 1/3 c. Apricot jam
• 2 Tbsp. Cider vinegar
• 1 Tbsp. Dijon-style mustard
• 1/3 c. Apricot jam
• 2 Tbsp. Cider vinegar
• 1 Tbsp. Dijon-style mustard
• 3/4 c. Dijon-style mustard
• 6 Tbsp. Maple syrup

1. Make sure the skin is removed, with a layer of fat and a collar of skin around the shank bone.
2. Trim fat if necessary, and score it into diamonds.
3. Stud center of each diamond with a clove and wrap ham in foil.
4. Bake ham at 325 degrees for one hour and 30 min.
5. Take ham from oven.
6. Remove foil and brush jam over the top and sides of ham.
7. Increase heat to 350 degrees and bake ham for 20 to 30 min or possibly till glaze is bubbly.
8. Maple mustard sauce:In bowl, whisk together mustard and maple syrup.
9. This sauce can also be made ahead, kept covered and chilled, and brought to room temperature before serving.
10. NOTES : When choosing a ham, what should you look for.
11. Ham refers to the meat from the hind leg of a hog which has been cured and often smoked and cooked.
12. The most popular kind of ham is a fully cooked ham.
13. It is ready to eat when you buy it, and it should be heated to 140 degrees.
14. Hams labeled "cook before eating" are not completely cooked during processing and should be cooked to 160 degrees.
15. Country or possibly country-style hams are cured, may or possibly may not be smoked, and are usually aged.
16. These are generally saltier.
17. Finally, turkey ham is skinless boneless turkey thigh meat which is smoked and cured to taste like pork ham.
18. To serve it warm, it should be heated to 140 degrees.

ham, apricot jam, vinegar, mustard, apricot jam, vinegar, mustard, mustard, maple syrup

Taken from cookeatshare.com/recipes/apricot-glazed-ham-with-maple-mustard-sauce-68906 (may not work)