Baked-Ham

with Apricot-Mustard Glaze

Baked-Ham ~ Super Food Recipes

Baked-Ham ~ With an Apricot-Mustard Glaze Recipe

Mmmm….baked in the oven ham just might be the perfect Sunday dinner.

It's relatively easy to prepare and cooks along while you tend to other things.

Whenever you bake a big ole' country ham, you know you're in for good eating for several days.

This ham is one of our favorite special occasion meals.

We always get accolades.

And I certainly never tell anyone that the topping only requires 3 ingredients.

I drizzle the ham with this sweet glaze and then put it back in the oven.

That's about all there is to it!

We had guests over for dinner and served this recipe just recently.

This was absolutely the best ham ever!

This opinion was shared by everyone.

Anyone that is a fan of ham will agree this recipe is awesome!

Ingredients:

1 (12-15 lb.) regular bone-in ham or fully cooked spiral-cut.

1/2 c. Dijon mustard

1 c. apricot jam

1/2 c. packed light brown sugar

3 Tbs. water

Preparation;

Preheat the oven to 325°F.

In a small bowl, stir together the jam, mustard, and light brown sugar.

Scrub the skin of the ham with cold water.

Pat dry.

Place the ham, fat side up, on a rack in a pan.

Add a little water.

Bake the ham according to the directions on the package or follow the table below.

A thermometer will register 165ºF when the ham is cooked.

Remove the baked-ham from the oven.

Remove the rind (skin) by loosening with a sharp knife as the rind is pulled with your fingers gently up from the ham

Omit this step if using a pre-cut spiral ham.

Score the fat into a diamond shape using a sharp knife.

Don't cut too deep or you'll expose the meat and it can dry out.

You can stick a whole clove into each of the crosses where the cuts meet.

Place the ham in a roasting pan and brush 1-1/4 c. of the apricot-mustard glaze evenly over the ham.

Set aside 3/4 cup of the glaze.

Increase oven temp. to 400ºF to brown and set the glaze.

Bake for 1 hour and 15 minutes, or until the ham is heated through and the glaze is brown and bubbly.

About 15 minutes before the ham is done, spoon 1/4 c. of the remaining glaze over the ham, basting occasionally.

Remove the baked-ham from the oven and tent it with aluminum foil for 10 minutes to rest.

Place on a heated serving platter.

Stir the water into the reserved 3/4-cup glaze, heat and serve along with the ham.

You'll love this recipe!

Variations: If apricot jam is unavailable, orange jam or marmalade works well, too.

Timetable: For Baking A Ham At 325ºF

Type of Ham Weight in Pounds Minutes to Cook

Bone In: Whole Ham 8 to 10 lbs. 18-20 minutes per lb.

Bone In: Whole Ham 10 to 15 lbs. 18 minutes per lb.

Bone In: Whole Ham 15 to 18 lbs. 15 minutes per lb.

Half Ham 5 to 8 lbs. 25 minutes per lb.

Picnic Shoulder 4 to 6 lbs. 30 minutes per lb.

Bone out: Whole Ham 8 to 10 lbs. 25 minutes per lb.

Half Ham 8 to 10 lbs. 30 minutes per lb.

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