Glazed Ham with Apricot Mustard Sauce

By jtoro_318

Ingredients

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

Details

Preparation time 15mins
Cooking time 135mins

Preparation

Step 1

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

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 a rack; roast 1 hour.

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.

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 130F, 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.

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