Apricot-Glazed Spiral Ham

Place ham, flat side down, on rack in roasting pan; pour in 2 cups (500 mL) water. Cover tightly with foil; roast in 325°F (160°C) oven until meat thermometer registers 130°F (55°C), about 3 hours.

In small saucepan, whisk together pear juice, jam, sugar, mustard, vinegar, ginger and allspice over medium heat until jam is melted; brush half over ham. Bake, covered and brushing with remaining jam mixture halfway through, until thermometer registers 140°F (60°C), 1 hour.

Transfer to cutting board; tent with foil and let stand for about 20 minutes before serving.

Additional information :

Variation
Apricot-Glazed Whole Ham:
Replace spiral ham with 12 to 15 lb (5.4 to 6.75 kg) fully cooked bone-in smoked ham. Roast as directed for 3 hours.

Slide sharp knife under skin (if any) and lift off. Trim fat to 1/4-inch (5 mm) thickness; diagonally score into diamond shapes. Brush with half of the jam mixture; bake, covered and brushing with remaining jam mixture halfway through, until thermometer registers 140°F (60°C), 1 hour.

Makes 16 to 20 servings.

Source : Canadian Living Magazine: April 2006