about 30 servings,
2 to 3 servings per pound for bone-in ham,
3 to 4 servings per
pound for boneless ham
- 1 whole or half fully-cooked smoked ham, bone-in or
- Whole cloves as needed (optional)
- ½ cup light brown sugar or the equivalent
of ½ cup brown sugar in granulated brown sugar substitute, firmly packed
- 1(14 to 16-ounce) can apricot halves, drained, reserve
- ½ cup apricot preserves
- ½ cup maple syrup or maple-flavored syrup
- 1 teaspoon dry mustard
- Cream cheese and finely chopped English walnuts as
needed for garnish
- Sprigs of parsley and crisp greens as desired for garnish
May inset cloves into top of ham, if desired. With a sharp knife, score the top of the ham
in a diamond or X pattern. Insert a
clove into the center of each X.
Place ham on a rack in a shallow roasting pan and insert
meat thermometer into the thickest part, away from fat and bone. Bake, uncovered, in a slow oven (325 degrees
F.) until thermometer registers 140 degrees F.
Allow about 2 to 2½ hours for a 6 to 8-pound half ham and 3 hours for a
10 to 12-pound whole ham. The glaze should
be spooned over the ham when the meat thermometer registers 125 degrees F. Whole cloves may be removed prior to spooning
glaze over ham.
While ham is baking, prepare glaze. In a small heavy saucepan, combine brown
sugar, apricot preserves, maple syrup, dry mustard, and ½ cup reserved liquid
from canned apricots (if liquid doesn't equal ½ cup, add enough water to
measure ½ cup), mixing well; cook, stirring constantly, over moderate
heat for 5 minutes.
About 30 minutes before the end of the baking time, remove
ham from oven and spoon half of the glaze over the ham. Return ham to oven and continue to bake,
uncovered, until meat thermometer registers 140 degrees F. (A cook-before-eating ham needs to be cooked
until a meat thermometer registers 160 degrees F.) Transfer ham to a heated
platter and spoon remaining hot glaze over ham or pass in a sauceboat to
accompany each serving. Garnish
base of ham with parsley sprigs and/or crisp greens and apricot halves filled
with cream cheese and each garnished with a sprinkle of finely
chopped English walnuts.