HAM WITH APRICOT GLAZE

By á-171101

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

Preparation

Step 1

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!