In this recipe, a whole smoked ham is glazed with pureed apricots, honey, brown sugar and orange juice.
Servings: 20 or more servings
- For the ham
- 12 ounces bone-in, uncooked smoked ham
- 1 quart apricot juice
- For the glaze
- 4 1/2 cups dried apricots
- 1 cup water
- 1 tablespoon freshly squeezed lemon juice
- 5 tablespoons packed light brown sugar
- 2 tablespoons honey
- 1/4 cup freshly squeezed orange juice
Place the ham in a deep baking dish, just large enough to hold it comfortably. Pour in the apricot juice. Bake the ham on the lower third level rack of a 325-degree oven for 3 hours, basting the ham with the juice every half hour.
While the ham is cooking, make the glaze: Combine the apricots, water, lemon juice, brown sugar, honey and orange juice in a small nonreactive saucepan. Cover, set over low heat, and cook slowly until the sugar dissolves completely. Bring to a boil, then simmer, uncovered, for 12 to 15 minutes, or until the apricots are tender. Cool 10 minutes; pure'e the apricots with the liquid.
After the ham has cooked for 3 hours, lavishly paint the top and sides with the glaze every 15 minutes for the next hour. The glazed and baked ham should reach an internal temperature of 160 degrees after the final hour of cooking is up.
Remove the ham from the baking tin to a metal cooling rack set over a jelly roll pan. Let the ham stand for 15 to 20 minutes, then place the ham on a platter. Decorate the platter with sprigs of fresh herbs -- rosemary, thyme, savory, if you like. Serve the ham cut into thin slices.
From cookbook author Lisa Yockelson.
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