Baked Ham With Mustard Crust
|Fully cooked ham||5 Pound|
|Apricot preserves||8 Ounce (1 Jar)|
|Dry mustard powder||2 Teaspoon (English Mustard Powder)|
|Dijon mustard||2 Teaspoon|
|Bread crumbs||1 1⁄2 Cup (24 tbs), freshly made|
|Parsley||1⁄4 Cup (4 tbs)|
|Chopped chives||1⁄4 Cup (4 tbs), chopped|
|Butter||3 Tablespoon, melted|
Score the ham fat in a diamond pattern after removing the rind.
Place the ham, fat side down, in a microwave oven roasting rack or set on 2 sauces inverted in a glass baking dish.
Cook on "roast" setting for 25 minutes.
Remove the ham from the oven.
Remove the lid from the apricot preserves and heat in the jar on the highest setting for 5 minutes.
Force the hot preserves through a strainer and brush the clear liquid over the ham.
Rotate the dish one-quarter of a turn and continue cooking on "roast" setting for 20 minutes.
Remove from the oven and check the temperature with a meat ther mometer.
The reading should be 150Â°F.
The temperature will rise 10 degrees as it stands.
Leave the ham to rest for 15 minutes.
Preheat the conventional oven to 375Â°F.
Combine the mustard powder, mustard, and cornstarch.
Stir in the egg yolks.
Spread the mixture over the surface of the ham.
Place the bread crumbs, parsley, chives, and marjoram in a blender and blend until the herbs are finely chopped.
Press the bread crumbs lightly over the mustard covering.
Place the ham on a roasting rack.
Drizzle with melted butter.
Cook in the preheated oven for 20 minutes until the crumbs are lightly browned