Baked Christmas Ham
1 - Whole Ham or Butt Portion
1 - Jar Dijon/Creole Style Mustard
2 - cups Apricot Jam
1/2 cup dry sherry or balsamic vinegar
1 - Whole Ham or Butt Portion
1 - Jar Dijon/Creole Style Mustard
2 - cups Apricot Jam
1/2 cup dry sherry or balsamic vinegar
- Preheat oven to 275 degrees. Line a baking pan with foil. Put ham on the foil, fat side up. Wrap well with another piece of foil. Bake for 17 1/2 minutes per pound ( 10lb. ham - 3 hours).
- Remove from oven, unwrap, & with a large, sharp knife cut off the rind & all but 1/4 inch of fat.
- Make a glaze by combining the remaining ingredients.
- Score the fat in a diamond pattern, making the lines 3/4" inch apart.
- Stud with whole cloves.
- Pour out any pan juices - lightly coat ham with glaze & return to the oven.
- Every 15 minutes, spoon more glaze over ham.
- Ham should be done in 1 hour.
- Remove to a serving platter until ready to carve.
Slice & Enjoy!
Recipe courtesy of The Martha Stewart Cookbook. Thanks, Martha!
