Apricot-Glazed Smoked HamUser Submitted Recipe
Half fully cooked smoked bone-in ham (around 7 pounds)
1/2 cup apricot jam
1 can reduced-sodium chicken broth
3 tablespoons dijon mustard
1/2 teaspoon ground ginger
3 tablespoons all purpose flour
Rosemary sprigs for garnish (optional)
Brussels sprouts and sweet potato wedges (optional)
- Preheat oven to 325F. Remove skin and trim all but 1/4 inch fat from ham. Score fat, just through to the meat, into 3/4 inch diamonds. Pace ham on rack in medium roasting pan.
- Insert meat thermometer into center of ham, being careful that pointed end does not touch bone. Bake 1 1/2 hours. Meanwhile, prepare glaze: In cup, mix jam, mustard, and ginger until blended. Brush glaze over ham. Bake ham 30 minutes longer, or until thermometer reaches 140F. Place on warm large platter. Let stand 15 min; keep warm.
- Prepare gravy: Remove rack from roasting pan. Pour drippings through sieve into 4 cup measuring cup; let stand a few seconds, until fat separates from meat juice. Spoon 3 tbsp fat from drippings into 2 quart saucepan; skim and discard remaining fat.
- Add 1 cup water to roasting pan; stir until brown bits are loosened. Pour through sieve into meat juice in measuring cup. Into fat in saucepan. Stir flour over medium heat; cook 1 min. Gradually stir in meat/juice mixture and broth' cook, stirring, until gravy thickens. Thinly slice ham; garnish and serve with gravy, and sprouts and sweet potatoes, as you wish.