|Recipe from: pictureperfectmeals|
Image Credit: Cheryl and Adam
Apricot-Glazed Ham with Garlic, Mustard and Rosemary
“Traditions, I think, ground us” Cheryl and Adam
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
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
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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