HAM WITH APRICOT GLAZE

HAM WITH APRICOT GLAZE
HAM WITH APRICOT GLAZE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Jar of Apricot Jam [do not use jelly/etc.-jam has the fruit in]; and add

  • 3

    / 4 Box of Light Brown Sugar

  • Add approx 1 teaspoon of Cinnamon

  • Stir together – should make a slightly thick paste

Directions

bone in ham – sliced and tied back together by the buther {I purchase mine from Roy Pope Grocery Store on the West Side of Fort Worth, exclusively-but sure other grocery stores with meat markets can do the same} Place the ham in a large baking dish In a Separate Bowl: Depending upon the size of your ham: 1 Jar of Apricot Jam [do not use jelly/etc.-jam has the fruit in]; and add 3 / 4 Box of Light Brown Sugar Add approx 1 teaspoon of Cinnamon Stir together – should make a slightly thick paste Pour the mixture over the ham. Bake in an oven at 325 Degrees – approx. 20 Minutes Per Pound **Important** As the paste heats it will liquefy – Baste the ham regularly during the baking stage…. be sure to drizzle the fruit in the mixture on top of the ham. I typically will try to spoon some of the mixture between the slices. Optional: Add a touch of Fresh Ginger to the paste before cooking. The Cinnamon will give the taste just a little “Kick” This has become a family and friends favorite this past year….I just experimented with in late 2004 – when I was tired of standing in line at Honey Hams – they have lost my business. Everyone that has tried this loves it… The bond and ham pieces left over can be frozen then cooked in pinto beans/other beans. Excellent!

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