Ham with Spiced Apricot Glaze
1 fully cooked, bone-in smoked ham, 7 – 8 lb (3.1 – 3.5 kg)
1 tbsp (15 mL) whole cloves
¾ cup (185 mL) apricot jam
1 tsp (5 mL) cinnamon
1 tsp (5 mL) ground ginger
- Preheat oven to 325°F (160°C). Remove net bag, if any, from ham. Line a shallow roasting pan with a piece of foil large enough to enclose ham completely. Put ham, fat side up, on foil. Trim off excess fat from ham, leaving a thin layer all over. Score fat in a diamond pattern. Press a whole clove into each diamond. Sprinkle ham generously with pepper.
- Enclose ham in foil, sealing edges well. Roast ham until a meat thermometer inserted into ham but not touching the bone registers 140°F (60°C), 2½ to 3 hours.
- In a small saucepan, stir together jam, cinnamon and ginger. Heat over low heat, stirring often, until jam has melted.
- Increase oven temperature to 350°F (180°C). Open foil to expose ham. Brush half of glaze evenly all over ham. Roast until glaze is bubbly, about 15 minutes. Remove ham from oven and transfer to a cutting board. Brush with remaining glaze, tent loosely with foil and let stand for 15 minutes before carving.
Serves 8 to 10