member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Baked Ham with Apricot Mustard


    Source of Recipe


    Ketchum Recipes

    List of Ingredients




    5 lb. fully cooked bone-in smoked ham, -- butt portion (5 to 7) OR fully cooked boneless smoked half ham -- 4-5 lb.
    whole cloves
    1/3 cup apricot preserves
    1 tablespoon dijon mustard

    APRICOT MUSTARD SAUCE:
    17 ounces apricot halves, undrained
    1 tablespoon dijon mustard
    1/8 teaspoon ground cloves

    Recipe



    Place ham on rack in roasting pan and bake at 325ºF for 2 1/2 to 3 hours or until thermometer in thickest part of meat registers 140ºF, do not touch the bone. (Note: Some boneless hams recommend adding water to pan and cover pan tightly with foil; if so, follow directions on label). Remove ham from oven. Cut shallow diamond shapes onto outside surface of ham; stud with cloves.

    In small bowl, combine apricot preserves and mustard; brush over ham. Return ham to oven; bake for additional 30 minutes or until glaze is set and begins to caramelize. Serve with prepared Apricot Mustard Sauce. Apricot Mustard Sauce: In blender or food processor container, puree apricots. In saucepan, combine apricot puree, mustard, white wine vinegar and ground cloves; heat through. Makes 1 2/3 cups. Recipe may be doubled. Makes 10 servings.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â