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Ingredients
- 1 (8–10 lb) bone-in fully cooked ham
- 1 Tbsp oil
- 1/4 cup minced ginger
- 2 cups apricot preserves
- 2 cups packed light brown sugar
- 1 cup apple cider vinegar
- 1/4 cup whole grain mustard
- 1/2 tsp ground cloves
Preparation
Step 1
We've given Easter ham a sweet, springtime flair by adding apricot preserves to our glaze. Lucky for you, this glaze can be made a day ahead.
If you're preparing a 10–15-lb fresh, bone-in ham, preheat the oven to 325°F and prepare the glaze as directed. Place the ham in a large roasting pan and cook, uncovered, 18–20 minutes per pound, or until the internal temperature reaches 145°F. Baste every 15 minutes during the last hour. Let the ham rest before slicing. Serve with remaining glaze.
Remove the ham from the refrigerator and let it sit for 1 hour. Preheat the oven to 375°F and move an oven rack to the lowest position. Line a large
with aluminum foil and place a roasting rack in the pan. With a sharp knife, lightly score the fat in a diamond pattern; do not cut into the meat. Place the ham, fat side up, on the rack and roast for 1 hour.
Meanwhile, make the glaze. Sauté the ginger in the oil over medium heat in a small
. Turn the heat to medium-low. Add the preserves, brown sugar, vinegar, mustard, and cloves. Heat the glaze until the preserves and sugar have melted. Divide the glaze in half, reserving half to serve with finished ham.