Apricot-Glazed Ham with Maple Mustard Sauce
Source of Recipe
fooddownunder.com
List of Ingredients
12 lb Cooked whole, (bone-in) cured smoked ham, up to 14
1/3 cup Apricot jam
2 tbl Cider vinegar
1 tbl Dijon-style mustard
IN A BOWL, STIR TOGETHER
1/3 cup Apricot jam
2 tbl Cider vinegar
1 tbl Dijon-style mustard
MAPLE MUSTARD SAUCE
3/4 cup Dijon-style mustard
6 tbl Maple syrup
Recipe
Make sure the skin is removed, with a layer of fat and a collar of skin around the shank bone. Trim fat if necessary, and score it into diamonds. Stud center of each diamond with a clove and wrap ham in foil. Bake ham at 325 degrees for one hour and 30 minutes. Take ham from oven. Remove foil and brush jam over the top and sides of ham. Increase heat to 350 degrees and bake ham for 20 to 30 minutes or until glaze is bubbly. Maple mustard sauce: In bowl, whisk together mustard and maple syrup. This sauce can also be made ahead, kept covered and chilled, and brought to room temperature before serving.
* NOTES : When choosing a ham, what should you look for?. Ham refers to the meat from the hind leg of a hog that has been cured and often smoked and cooked. The most popular kind of ham is a fully cooked ham. It is ready to eat when you buy it, and it should be heated to 140 degrees. Hams labeled "cook before eating" are not completely cooked during processing and should be cooked to 160 degrees. Country or country-style hams are cured, may or may not be smoked, and are usually aged. These are generally saltier. Finally, turkey ham is skinless boneless turkey thigh meat that is smoked and cured to taste like pork ham. To serve it hot, it should be heated to 140 degrees.
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