Apricot-Glazed Spiral Ham
Celebrate with our delicious "Easter Dinner, Help Yourself!" buffet menu -- it's bursting with flavour and feeds 12!
Servings: 12
Ingredients:
| Nutritional Info | |
| Per 4 oz (125 g) serving: about | - |
| cal | 291 |
| pro | 24 g |
| total fat | 14 g |
| sat. fat | 5 g |
| carb | 17 g |
| fibre | trace |
| chol | 77 mg |
| sodium | 1.412 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| folate | 1% |
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1 fully cooked spiral-cut ham, about 9 lb (4 kg)
1 cup (250 mL) pear juice or pear nectar
2/3 cup (150 mL) apricot jam
1/3 cup (75 mL) packed brown sugar
1 tbsp (15 mL) each dry mustard and cider vinegar
1 tsp (5 mL) ground ginger
1/4 tsp (1 mL) ground allspice
Preparation:
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
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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
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