Recipe - Apricot-Glazed Ham

1 Ham (10 12 pound)
Whole cloves
1 cup Dijon mustard
2 cup Apricot jam
One half cup Dry sherry

Preheat oven to 300 degrees. Line baking pan with aluminum foil. Place ham
on foil, fat side up, and wrap well with more foil. For "fully cooked"
boneless ham, cook 15 to 18 minutes per pound until meat thermometer
registers internal temperature of 140 degrees. For boneless ham labeled
"cook before eating," cook 17 to 21 minutes pre ound until meat thermometer
registers internal temperature of 160 degrees.

Remove ham from oven and trim of excess fat. Score ham in diamond pattern
and stud with cloves.

In smalll bowl, combine mustard, jam and sherry until smooth. Coat ham
with glaze and return to oven 1 hour, spooning glaze over ham every 15
minutes. (Figure this 1 hour into total time needed to cook ham.)

Notes: I use a bonein ham love to have the bone left over for ham and
beans. Just needs a little more time to cook.

Also, I usually make a little extra sauce so everyone can pour it over
their ham at the table.

Posted to EATL Digest 25 November 96

Date: Tue, 26 Nov 1996 09:04:12 +0000

From: hupeseib hupeseib@H2O.KDA.STATE.KS.US