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Apricot Baked Ham

chef.tim.lee's picture
Ingredients
  Whole cooked ham 12 Pound
  Dry mustard 1⁄3 Cup (5.33 tbs)
  Apricot jam 1 Cup (16 tbs)
  Firmly packed light brown sugar 1 Cup (16 tbs)
  Whole cloves 50
  Canned pineapple slices 30 1⁄2 Ounce
  Maraschino cherries 1 Cup (16 tbs)
Directions

Remove skin and excess fat from ham; place ham on a rack in roasting pan.
Combine mustard and jam; spread over ham.
Pat brown sugar over jam mixture; insert cloves in ham at 1-inch intervals.
Bake at 325° for 2 1/2 to 3 hours (15 to 18 minutes per pound) or until meat thermometer registers 140°.
Slice and arrange on serving platter; garnish with pineapple and cherries.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Drink: 
Alcohol
Servings: 
25

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