- 5 lbs 2.3 kg whole ham, cooked and cured
- 3 oz. 75 g dried apricotdried apricots
- 3 tablespoons 3 tablespoons Dijon mustard
- 1 teaspoon 1 teaspoon salt
- 1 teaspoon 1 teaspoon tabasco
- 2 tablespoons 2 tablespoons olive oil
- 1 teaspoon 1 teaspoon ground allspice (optional)
- Soak the apricots for at least a few hours, but preferably overnight, to soften them. Drain the apricots, and chop finely.
- Combine the apricots with the rest of the glaze ingredients. Process using an immersion blender or in a food processor until pureed.
- Preheat oven to 350°F (175°C). Use a sharp knife to cut a pattern of squares on the top of the ham. Place in a greased roasting pan. Pour water in the pan until about half an inch up. (You might need to add more during the roasting.) This keeps the ham from drying out.
- Brush the glaze all over the ham and place in the oven for about 1 ½ to 2 hours, depending on size. Since the ham is already cooked it’s mostly about heating it slowly and caramelizing the glaze.
- Use a thermometer placed in the thickest part of the ham - when it shows 120°F (50°C) it's done. Cover with foil towards the end if the top is getting to much color.
- Slice thinly and serve with your favorite side dishes.
It’s easy to choose the perfect-sized ham. Calculate 5-7 oz. per person when served with dishes on the side or as part of a buffet. A 5-lb. ham is enough for 12 people, but a smaller ham can be used for a smaller crowd. Or just embrace your love of savory leftovers!
And add some variety! Feel free to swap in some cherries for some of the apricots for another depth of flavor.