Are you looking for a delicious new ham recipe? Well Chef Kari Karch has a winner! Learn how to prepare a baked ham with dijon apricot chutney glaze.
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492 per serving
- 6 pounds cooked ham with bone in
- 2 tablespoons dijon mustard
- 1 tablespoons honey
- 1 jar apricot preserves
- 1 cup pineapple juice
- 1/4 cup brown sugar
- whole cloves
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.