Thursday, December 9, 2010

Baked Ham with Apricot Glaze

So easy to prepare.

Start with a ready-to-eat smoked ham (just don't buy one that is pre-sliced like I accidentally did). 

"Score" it in a diamond pattern and "stud" it with whole cloves.

Smooth on some Dijon and then sprinkle with brown sugar.
Add apple juice to the roasting pan.

Bake it. 

And baste it.

Make an easy apricot glaze made with two ingredients.

Brush it on.

Bake and baste it some more.

And voila!  A delicious entree is served.

Mmmmm.  It smells like Christmas in here.

(You can purchase any size ham that you need.  I'm writing the recipe for enough ham to feed a small crowd (or a large family), but just whittle it down if you need to.)

Baked Ham with Apricot Glaze
20-25 portions

1 ready-to-eat ham with bone in, 12 to 16 pounds
 whole cloves, to cover surface of ham
1/4 cup Dijon mustard
1 cup dark brown sugar
3 cups apple juice
1 cup apricot preserves
3/4 cup Moscata wine (or any white dessert wine)

Preheat oven to 350 degrees.

Peel skin from ham and trim fat, leaving about a 1/4-inch layer to protect meat.  With a sharp knife, score fat in a diamond pattern.

Set ham in a shallow baking pan, insert a whole clove in the crossed point of each diamond, and pat mustard evenly over top and sides of ham.  Sprinkle top with brown sugar and pour apple juice into the bottom of the pan.

Bake ham for 1 1/2 hours, basting frequently.  (I set a timer to remind myself to baste every 15 minutes.)

Meanwhile, combine preserves and wine in a small saucepan.  Bring to a boil, cover and remove from heat.  The glaze will thicken.

At 30 minutes from the end of baking time, brush the apricot glaze over the ham.  Return to oven and baste 2-3 more times. 

Transfer ham to a large platter.  Skim fat from pan juices and pour into a sauceboat. 

Adapted from The Silver Palate Cookbook