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Glazed Ham with Apricot-Mustard Sauce

December 21, 2008 by Holly
Filed Under: Home & Food, Recipes

glazed ham There are a great variety of different meats prepared for Christmas day. My family has always been pretty straight-forward and predictable food-wise; we have a ham and for people who won’t eat the ham, a roast is prepared. For those families, like mine, out there who are always greeted with the same main course on Christmas day, try doing a little something different with your main course to shock and delight the taste buds.

You will need:

  • 7 pounds (about half of a bone-in) cured smoked ham, (butt end), room temperature
  • 2 cups apricot jam
  • 1/4 cup mustard powder
  • Butter for aluminum foil

1. Preheat oven to 375 degrees, with rack in lowest position. Line a large roasting pan with aluminum foil; place roasting rack in pan.

2. With a sharp knife, trim fat, leaving a 1/4-inch-thick layer. Lightly score fat in a diamond pattern (do not cut into meat). Place ham, fat side up, on rack; roast 1 hour.

3. Meanwhile, in a small saucepan, combine jam and mustard (they can be mixed and refrigerated up to 1 day ahead). Transfer 1/2 cup mixture to a small bowl to glaze ham. Set aside saucepan with remaining mixture.

4. After 1 hour, brush ham with glaze. Repeat every 15 minutes until brown and shiny, and an instant-read thermometer inserted in the thickest part, avoiding bone, registers 130 degrees, about 1 hour more (if glaze starts to burn, tent ham with buttered foil). Discard unused glaze. Remove ham from oven; cover loosely with buttered foil to keep warm. Temperature will then rise another 5 to 10 degrees.

5. Bring jam mixture in saucepan to a boil. Carve ham, reserving bone and 2 cups of meat for Split Pea Soup. Serve with sauce.

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About Holly Ord

Woman Tribune founder, Holly Ord, is a freelance writer, web designer and developer, feminist activist and believer in women. She lives in NEPA and has been blogging on women's rights and gender equality at her website, MenstrualPoetry.com for the better part of three years.

Holly's Home Page & Twitter

Comments

One Comment on "Glazed Ham with Apricot-Mustard Sauce"

  1. cohnsey on Sun, 4th Jan 2009 11:46 pm 

    Sounds like a cool recipe. I will have to suggest that for xmas next year.

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