Recipe by Sue Lau
Succulent and juicy, and a lot easier to prepare than a turkey for your holiday meals.
- 1 (15 lb) fully cooked bone-in smoked ham (15 lb. average)
- 35 -40 whole cloves
- 1 cup apricot nectar
- 1 cup water
- 2 teaspoons dried thyme
- 1⁄2 cup apricot preserves
- 1⁄2 cup Bourbon
- 1⁄4 cup Dijon mustard
- 1⁄4 cup light brown sugar
Directions See How It's Made
- Preheat oven to 425 degrees F.
- Trim the rind from the ham and pare the fat layer to 1/4-inch thick.
- Line a roasting pan with aluminum foil (helps with cleanup later).
- Place a roasting rack in the roasting pan and place the ham on the rack.
- Cut lines at an angle across the ham about 1/4-inch deep, then turn the ham and repeat with the other side, so that it forms a diamond pattern.
- Push the pointed ends of the cloves into the intersections of these lines, but do not push it in totally.
- Mix the apricot nectar with the water and pour over the ham, and then sprinkle with the thyme leaves.
- Place the ham in the lower third of the preheated oven and bake for 45 minutes (or about 3 minutes per pound), basting with the pan juices every 10-15 minutes.
- To prepare the glaze, mix the preserves, bourbon, and mustard in a small saucepan and whisk until smooth.
- Cook over medium heat until the preserves melt, then remove from heat and set aside.
- When the ham is warmed through (at the 45 minute point), remove it from the oven and increase the oven temp to 450F.
- Spread all the glaze evenly over the ham, then sprinkle the brown sugar evenly over the top of the glaze.
- When the oven is heated to 450F, return the ham to the oven, and bake for about 25-30 more minutes or until the ham becomes nicely caramelized from the glaze, but do not let it burn.
- Remove the ham from the oven and allow it to sit for about 15-20 minutes before carving.