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| Recipe from: pictureperfectmeals Image Credit: Cheryl and Adam |
Apricot-Glazed
Ham with Garlic, Mustard and Rosemary
“Traditions,
I think, ground us” Cheryl
and Adam
Ingredients:
One (12- to
14-pound) fully cooked, spiral-cut smoked ham
3 garlic
cloves, finely minced
One jar
(13-ounces) apricot preserves
½ cup light
brown sugar, lightly packed
½ teaspoon
ground ginger
¼ cup Dijon
mustard
Grated zest
and juice of 1 orange
Grated zest
and juice of 1 lemon
2 teaspoons
fresh minced rosemary
Instructions:
Preheat the
oven to 350 degrees.
Line a large
roasting pan with heavy-duty aluminum foil (or use a disposable roasting pan).
Place the ham
in the roasting pan, cut-side down, onto the rack and wrap tightly in foil;
roast for
one hour.
In a bowl,
whisk together the garlic, preserves, brown sugar, ginger, mustard, orange zest
and
juice, lemon zest and juice and rosemary.
Remove the
foil from the ham; pour the glaze over the ham and bake until the ham is fully
heated through (the internal temperature should register 140 degrees on an
instant-read
thermometer) and the glaze is well-browned, about 1 hour. (If the
glaze starts to burn, tent the
ham with buttered foil.)
Let the ham
stand for 15 minutes before carving.
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