Apricot-Glazed Spiral Ham

By EdieK

Ingredients

• 9 lb fully cooked spiral-cut ham
• 1 cup pear juice pear nectar
• 2/3 cup apricot jam 2/3 2/3cup cup(150 mL) (150 mL) apricot jam
• 1/3 cup packed brown sugar
• 1 tbsp dry mustard
• 1 tbsp cider vinegar
• 1 tsp ground ginger
• 1/4 tsp ground allspice

Details

Servings 16
Adapted from canadianliving.com

Preparation

Step 1

Place ham, flat side down, on rack in roasting pan; pour in 2 cups (500 mL) water. Cover tightly with foil; roast in 325°F (160°C) oven until meat thermometer registers 130°F (55°C), about 3 hours.

In small saucepan, whisk together pear juice, jam, sugar, mustard, vinegar, ginger and allspice over medium heat until jam is melted; brush half over ham. Bake, covered and brushing with remaining jam mixture halfway through, until thermometer registers 140°F (60°C), 1 hour.

Transfer to cutting board; tent with foil and let stand for about 20 minutes before serving.
Additional Information:

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Variation
Apricot-Glazed Whole Ham:
Replace spiral ham with 12 to 15 lb (5.4 to 6.75 kg) fully cooked bone-in smoked ham. Roast as directed for 3 hours.

Slide sharp knife under skin (if any) and lift off. Trim fat to 1/4-inch (5 mm) thickness; diagonally score into diamond shapes. Brush with half of the jam mixture; bake, covered and brushing with remaining jam mixture halfway through, until thermometer registers 140°F (60°C), 1 hour.