Apricot-Glazed Smoked Ham
(serves 8 with leftovers, serving is 4 oz.)
1 ready-to-cook bone-in smoked ham half (8-10 pounds), preferably shank end
3 c. water
1 c. jar apricot preserves
1/4 c. light brown sugar
2 Tbsp. grainy Dijon mustard
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 a diamond pattern. Press 1 clove into each diamond. Place ham in a shallow roasting pan; pour water in pan. Cover loosely with heavy-duty foil. Roast ham for 1 1/2 hours.
Meanwhile, mix glaze ingredients. Remove the ham from the oven; brush with one-third 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 a platter. Serve the ham hot, warm, or at room temperature.
Nutrition information per serving:
Total fat 13g
Saturated fat 4g