Straight from Chef Frank’s Kitchen, this Apricot-Glazed Ham is the perfect balance of sweet and savory, making it a standout for any holiday or special occasion.
Ingredients
- 10-to-14-pound Villari ham
- 1.5 cups of Apricot Jam or Preserves
- 1/2 cup of Clover Honey
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Stoneground Dijon Mustard
- 2 Bay Leaves
- ¼ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Cloves (optional)
Directions
- Preheat oven to 350 degrees F.
- Place the Ham on a rack in a roasting pan, you can use a knife to score the fat on top in a diamond pattern if you choose.
- Bake Ham for approx. 1 hour to begin heating it through.
- Combine the Apricot Jam or Preserves, Honey, Butter, Mustard, Cinnamon,Cloves and Bay Leaves in a pan and heat over medium-low heat.
- Stir until ingredients are combined and the mixture is like a syrupy glaze. Remove from heat and use to baste the Ham.
- After the Ham has cooked for about 1 hour, brush on about 1/3 of the glaze and return the ham to the oven for about 20 minutes or until internal temperature is 130 to 135 degrees F.
- Brush another 1/3 of the Glaze on the ham and return to the oven again until the internal temperature is 145 to 150 degrees F.
- Brush one last time with the remainder of Glaze and place back in the oven until temperature reaches 160 degrees F. (If glaze begins to darken too much, you can tent the Ham with foil at any point in the cooking process. In a 350-degree oven, you shouldn’t have an issue.)
- Remove the Ham from the oven at about 160 degrees and let set for about 15 minutes with a loose foil tent.
- Slice and serve.
