- 5 lbs 2.3 kg whole ham, cooked and cured
- 3 oz. 85 g apricot, driedapricots, dried
- 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)
Nutrition39% Fat51% Protein9% Carbs
- Soak the apricots, for at least a few hours but preferably over night, to make them soft. Drain them and chop finely.
- Mix the apricots with the rest of the ingredients for the glaze with an immersion blender or in a food processor until pureed.
- Preheat your oven to 350°F (175°C). Use a sharp knife to cut across the top of the ham to create a square pattern. Place in a greased roasting pan and 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 1,5 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.