Glazed Ham with Apricot Mustard Sauce

Glazed Ham with Apricot Mustard Sauce
Martha Stewart

Prep: 15 minutes Total: 2 hours 15 minutes

The meat counter at your market is likely to carry a few different kinds of ham. Choose half a smoked bone-in ham labeled "fully cooked." In this recipe a country-style ham would be too dry and salty.

Ingredients

Serves 8.

* 7 pounds (about half of a bone-in) cured smoked ham, (butt end), room temperature
* 2 cups apricot jam
* 1/4 cup mustard powder
* Butter for aluminum foil


Directions

1. Preheat oven to 375 degrees, with rack in lowest position. Line a large roasting pan with aluminum foil; place roasting rack in pan.
2. With a sharp knife, trim fat, leaving a 1/4-inch-thick layer. Lightly score fat in a diamond pattern (do not cut into meat). Place ham, fat side up, on rack; roast 1 hour.
3. Meanwhile, in a small saucepan, combine jam and mustard (they can be mixed and refrigerated up to 1 day ahead). Transfer 1/2 cup mixture to a small bowl to glaze ham. Set aside saucepan with remaining mixture.
4. After 1 hour, brush ham with glaze. Repeat every 15 minutes until brown and shiny, and an instant-read thermometer inserted in the thickest part, avoiding bone, registers 130 degrees, about 1 hour more (if glaze starts to burn, tent ham with buttered foil). Discard unused glaze. Remove ham from oven; cover loosely with buttered foil to keep warm. Temperature will then rise another 5 to 10 degrees.
5. Bring jam mixture in saucepan to a boil. Carve ham, reserving bone and 2 cups of meat for Split Pea Soup. Serve with sauce.

Stephanie’s Quick Pasta Meal

Stephanie’s Quick Pasta Meal

Cooked noodles
Ham or other lunch meat
Hard boiled egg
Green onions
Soy sauce

Mix everything together