Easter Ham With Apricot Glaze Recipe 435

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine brown sugar and mustard; rub over surface of ham. Insert a clove in the center of each diamond. , Place ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1 hour. Spoon preserves over ham. Bake 15-30 minutes longer or until a thermometer reads 140° and ham is heated through.

Steps:

• Preheat oven to 325°. In a small bowl, combine the brown sugar, marmalade and mustard; set aside. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a whole clove in the center of each diamond. , Place ham cut side down on a rack in a shallow roasting pan. Bake, uncovered, until a thermometer reads 140°, about 2 hours., Brush ham with glaze. Bake 45 minutes longer, brushing with glaze every 15 minutes. Serve remaining glaze with sliced ham.

Steps:

• Remove the ham from the refrigerator and let it sit for 1 hour. Preheat the oven to 375°F and move an oven rack to the lowest position. Line a large roasting pan with aluminum foil and place a roasting rack in the pan. With a sharp knife, lightly score the fat in a diamond pattern; do not cut into the meat. Place the ham, fat side up, on the rack and roast for 1 hour. Meanwhile, make the glaze. Sauté the ginger in the oil over medium heat in a small saucepan. Turn the heat to medium-low. Add the preserves, brown sugar, vinegar, mustard, and cloves. Heat the glaze until the preserves and sugar have melted. Divide the glaze in half, reserving half to serve with finished ham. After 1 hour, brush the ham with the glaze. Repeat every 15 minutes for 45 minutes. After 45 minutes, glaze it one more time and cook until brown and shiny, and an instant-read thermometer inserted in the thickest part, avoiding bone, registers 130°F, about 30 minutes. (If the glaze starts to burn, tent the ham with buttered foil.) If you have glaze left over from the cooking process, discard it. Remove the ham from the oven and loosely cover it with buttered foil to keep warm. (The temperature will rise another 5-10°.) Slice and serve with warmed remaining glaze.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Score the fatty side of the ham with a sharp knife in a diamond pattern, spacing the lines about 1 inch apart. Insert whole cloves at the intersections, if desired. Place the ham in a shallow roasting pan and cover with aluminum foil.
• Bake the ham in the preheated oven for about 90 minutes. About 10 minutes before the ham is finished, measure the apricot preserves into a small saucepan. Warm over medium heat until liquid, then remove from the heat and stir in the honey mustard.
• Brush the glaze onto the ham, and return to the oven, uncovered, and bake for an additional 15 to 20 minutes, or until the glaze is nicely browned. Let the ham stand for about 10 minutes before carving and serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Score ham by making 1/2-inch deep diagonal cuts, creating a diamond pattern; transfer ham to a roasting pan.
• Mix brown sugar with enough yellow mustard to make a smooth, pourable sauce.
• Pour reserved pineapple juice over ham, followed by the honey.
• Pour brown sugar mixture over honey and arrange pineapple rings decoratively atop ham. Secure pineapple rings with toothpicks.
• Bake in the preheated oven until diamond pattern on ham splits open, 1 to 1 1/2 hours. Baste ham every 15 minutes with pan drippings.