Tuesday, April 6, 2010

Apricot-Mustard Glazed Ham

Adapted from Martha Stewart
Serves 8-12

The apricot/mustard/vinegar makes both a wonderful glaze and a perfect sauce to pass around the table.  After whipping it up, divide it in two, using half for the glaze and half for the sauce.


1 bone-in smoked ham, shank portion, about 10 #
1/2 cup whole grain mustard
1/4 cup apple cider vinegar
1 cup apricot preserves
kosher salt and freshly ground black pepper, to taste

Preheat the oven to 325°F. Wrap the ham in a layer of parchment paper, then a layer of foil.  (It sounds a bit tricky, but it really isn’t too much of a fuss.)  Place the wrapped ham on the rack of a roasting pan and bake in the oven for about 1 1/2 hours. 

While the ham is baking, make the glaze/sauce: Place the apricot preserves in a small sauce pan.  Bring to a simmer over medium heat, then transfer to a blender.  Puree on high until very smooth, about two minutes.  Pour the puree into a medium mixing bowl and add the mustard and vinegar.  Stir to combine.  Taste and season as needed with salt and pepper.  Reserve half of the mixture to use as sauce (pour it into a small sauce pitcher), and keep the rest to use as a glaze. 

Remove the ham from the oven and increase the oven temperature to 375°F.  Unwrap the ham and discard the paper and foil.  Move the ham to a cutting board and using a sharp knife, score the skin and fat in a 3/4-inch diamond pattern, working all around the ham.  Return the ham to the roasting pan. Pour about 3/4 of the reserved glaze (Remember, this is 3/4 of half of the total sauce/glaze, not 3/4 of all of it.) over the ham and using your hands, rub it all over the ham.  Return the ham to the oven and bake for 30 minutes.  Spread the remaining 1/4 of the glaze over the ham, using a rubber spatula and bake 15 minutes more.  Remove the ham from the oven and transfer to a cutting board.  Allow the ham to rest for 10 minutes before carving.  Carve into thin slices, working around the bone.  Serve hot, with the reserved sauce on the side.  The sauce can be served at room temperature, or quickly reheated, and served hot.