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Category: Pork
Prep Time: Cook Time: Total Time:
Makes 6 servings
5 lb. ham
1 c. dried apricots
1 c. chicken broth
1/2 c. packed brown sugar
2 T. butter or margarine
1/2 c. finely chopped onion
2 12 oz. jars apricot preserves
1/4 c. hot mustard
2 tsp. grated orange peel
Preheat oven to 350F.
Trim excess fat off the ham and score in a diamond pattern with a sharp knife, making shallow cuts about 1 inch apart. Place in a roasting pan.
Place apricots and broth in microwave-safe measuring cup.
Microwave on HIGH for 2 minutes. Let cool. Remove apricots and cut into strips. Reserve broth.
Mix apricots, brown sugar and 1/4 cup reserved broth.
Bake ham in roasting pan, uncovered at 350F for 1 to 1 1/2 hours, or 15 minutes per pound.
Top with apricot mixture during last 30 minutes of baking, basting frequently with pan drippings.
Meanwhile, heat butter in a saucepan over medium heat.
Add onion and cook until tender. Add preserves, mustard, orange rind and remaining reserved broth; heat to a boil. Cook over low heat 10 minutes or until slightly thickened.
Let ham rest about 10 minutes before carving. Serve with apricot-mustard sauce.
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PORK - HAM - APRICOT GLAZED
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Category: Pork
Prep Time: Cook Time: Total Time:
Makes 6 servings
5 lb. ham
1 c. dried apricots
1 c. chicken broth
1/2 c. packed brown sugar
2 T. butter or margarine
1/2 c. finely chopped onion
2 12 oz. jars apricot preserves
1/4 c. hot mustard
2 tsp. grated orange peel
Preheat oven to 350F.
Trim excess fat off the ham and score in a diamond pattern with a sharp knife, making shallow cuts about 1 inch apart. Place in a roasting pan.
Place apricots and broth in microwave-safe measuring cup.
Microwave on HIGH for 2 minutes. Let cool. Remove apricots and cut into strips. Reserve broth.
Mix apricots, brown sugar and 1/4 cup reserved broth.
Bake ham in roasting pan, uncovered at 350F for 1 to 1 1/2 hours, or 15 minutes per pound.
Top with apricot mixture during last 30 minutes of baking, basting frequently with pan drippings.
Meanwhile, heat butter in a saucepan over medium heat.
Add onion and cook until tender. Add preserves, mustard, orange rind and remaining reserved broth; heat to a boil. Cook over low heat 10 minutes or until slightly thickened.
Let ham rest about 10 minutes before carving. Serve with apricot-mustard sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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