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146 per serving
- 7 lb cooked ham with bone in
- 2 tablespoons Dijon mustard
- 1 tablespoons honey
- 1 jar of apricot preserves
- 1 cup pineapple juice
- 1/4 cup brown sugar
- whole cloves
Preheat your oven to 325 degrees.
Line a 13 by 9 inch pan with foil and put in a small rack. Remove the wrapper from the ham. Cut away the tough rind on the ham leaving at least 1/4 inch of the fat which helps keep the meat from drying out as it cooks.
Score the top and the sides in a diamond pattern. Add a clove in the center area of each diamond. Place ham in the dish with the decorated side up.
Stir together the glaze ingredients in a saucepan and heat over medium heat until sugar is dissolved. Brush the ham with about half of the glaze.
Bake for 1 hour and then brush with the rest of the glaze. Cook for 30 minutes longer or until a meat thermometer registers 140 degrees. Place ham on a cutting board or serving platter and allow 20 minutes before carving.