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Apricot Dijon Glazed Ham
Ingredients:
| 5-6 lb | cooked bone-in ham (shank or butt portion) | 2.5-3 kg |
| 1/3 cup | FRENCH'S® Dijon Mustard | 75 mL |
| 3/4 cup | apricot jam | 175 mL |
Directions:
SCORE the ham and place the ham on a rack in a roasting pan. Bake at 325° F (160 °C) for 1 1/2 to 2 1/4 hours or until internal temperature of 140° F(60° C)
COMBINE the mustard and apricot jam in small saucepan. Stir and warm over medium heat until melted and smooth.
TRANSFER 1/2 cup (125 mL) mixture to a small bowl to glaze ham. Set aside the saucepan with remaining mixture.
BASTE the glaze often on the ham during the last 30 minutes of baking. Serve additional glaze on the side.
Tips:
COOKING TIPS: Don't be tempted to buy an already cut (spiral cut) ham. They may be convenient for cutting but dry out really easily when heated.
Remove the ham from the refrigerator (still wrapped) a couple of hours before you intend to cook it so that it can get closer to room temperature before re-heating.
Do not score the meat itself, just the fat and any skin. When basting be sure to try to get some glaze in the scores.default value)
