Apricot Honey Spiced Ham

 

Well, I've made a lot of Ham dinners in my life but nothing as spectacular as the one I made this year! Really. Best ever! There was nothing special about the actual ham I bought.... it was a fully cooked bone-in ham, shank end...about 6 pounds). What made it the best? The incredible glaze I made up as I went along. I knew exactly what I wanted.... a wonderfully sweet and tangy thick and sticky glaze with that touch of citrus. OMG it was to die for.

 

 

 

 

 

 

 

 

 

 

 

  

Apricot Honey Spiced Ham

 1 fully cooked bone-in ham, shank end (about 7-10 pounds)

1/2 cup honey

1/4 cup apricot jam

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

4 cloves garlic, smashed

Pinch of red pepper flakes

Zest and juice of 1 orange

Freshly ground black pepper                         Set the ham out for about 2 hours at room temperature. Preheat the oven to 325 degrees and adjust the oven rack to the lowest level.                         Using a sharp paring knife, score the entire fat layer of the ham with deep cuts (being careful to not cut into the meat) in a 1/2-inch-wide diamond pattern.                         Place the ham cut side-down in a roasting pan fitted with a rack and add water to the bottom of the roasting pan about 1/2 inch deep. Cover loosely with foil and bake for 45 minutes. Meanwhile, make the glaze: In a small saucepan over medium heat, stir together the honey, jam, mustard, vinegar, garlic, red pepper flakes, orange zest and juice and black pepper until combined.                                    Bring to a gentle simmer over medium heat. Cook, stirring often, until the glaze is slightly thickened, 3 to 5 minutes. Remove from the heat and set aside.  If you want it thicker, add more jam and honey.                           Remove the foil from the ham and spoon the pan drippings over the top; then generously brush the glaze all over.                          Continue baking the ham, uncovered, and repeat the basting with juices and brushing with glaze every 20 minutes until the glaze is deep golden brown and caramelized or until the internal temperature reaches 130 degrees, 10 to 12 minutes per pound, about 1 hour more. Loosely cover the ham with foil and let rest 15 minutes before slicing. Drizzle remaining glaze over ham when serving if desired.                      Photography is the property of and copyrighted to Welcome Home