21 21
YIELD
8 servings with leftovers
ACTIVE
35 minutes
TOTAL
3 hours
1 READY-TO-COOK BONE-IN SMOKED HAM HALF (8- TO 10-LB), PREFERABLY SHANK END
WHOLE CLOVES
3 CUPS WATER
1 JAR (12-OZ) APRICOT PRESERVES
¼ CUP LIGHT BROWN SUGAR
2 TBSP GRAINY DIJON MUSTARD (WE USED MAILLE)
1 TBSP CIDER VINEGAR
Position oven rack in bottom third of oven; heat to 325°F.
Cut off thick rind on ham to expose the fat layer underneath, leaving about 5 inches of the rind intact covering the narrow shank end. Using a sharp knife, score fat in diamond pattern. Press 1 clove into center of each diamond. Place ham in a shallow roasting pan; pour water in pan. Cover loosely with heavy-duty foil. Roast ham 1½ hours.
Meanwhile, mix GLAZE ingredients. Remove ham from oven; brush with 
of the glaze. Continue to bake, uncovered, 1 hour, brushing with remaining
glaze every 20 minutes, or until internal temperature registers 160°F on an instant-read thermometer.
Let ham rest 20 minutes. Transfer to platter. Serve ham hot, warm or at room temperature.
Let ham come to room temperature, covered, about 2 hours before baking.
CALORIES 284 TOTAL FAT 13G SATURATED FAT 4G CHOLESTEROL 85MG SODIUM 965MG
TOTAL CARBOHYDRATES 17G DIETARY FIBER 0G PROTEIN 26G
