APRICOT-HONEY BAKED HAM
Meat and Poultry:
Apricot-Honey Baked Ham
from Above & Beyond Parsley...
Food for the Senses
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INGREDIENTS:
1 (12-pound) smoked ham, partially boned
1/2 pound dried apricots
3 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1/4 cup honey
1-1/2 cups water
2 (8-ounce) cans apricot nectar
1/4 cup melted apricot preserves
2 tablespoons melted butter
TO PREPARE:
Preheat oven to 325 degrees. Place ham, fat-side up, on a rack
in a roasting pan. With a sharp knife, cut semicircle pockets
(1-inch deep) in rows. Continue until all fat is cut into
pockets. Place apricots within, anchoring with toothpicks.
In a small bowl, combine mustard, vinegar and honey. Brush over
ham and apricots. Pour 1-1/2 cups water into roasting pan and
loosely cover with foil. Bake for 1 hour. Remove foil and
continue baking, basting ham with apricot nectar and pan juices
every 20 minutes until internal temperature reaches 140 degrees
(about 2 hours).
Remove ham from oven and place on a carving board. Combine
apricot preserves with melted butter and 2 tablespoons basting
liquid. Brush ham with glaze, then let rest for 15 minutes
before carving. Serve warm or at room temperature.
SERVES 8 - 10
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Copyright 1992 The Junior League of Kansas City, Missouri, Inc.
All rights reserved.
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