Apricot Glazed Smoked Ham

Chris has an idea that we are going to do a cook off for Easter dinner.  Maybe ham and lamb.  I like the glaze idea in this recipe I found in the Good Housekeeping Step by Step Cookbook.  We'll talk about the results of this "cook off" after Easter. :-)

Half fully cooked smoked bone in ham (7 pounds)
1/2 C. apricot jam
3 tbsp. Dijon mustard
1/2 tsp. ground ginger
3 tbsp. all purpose flour
1 14.5oz. can reduced sodium chicken broth
Rosemary sprigs for garnish

Preheat oven to 325 degrees.  Remove skin and trim all but 1/4 inch fat from ham.  Score fat just through to the meat, into 3/4 inch diamonds.  Place ham on rack in medium roasting pan.

Insert meat thermometer into center of ham careful that pointed end does not touch bone.  Bake 1 1/2 hours.  Meanwhile, prepare glaze.  In a cup, mix jam, mustard, and ginger until blended.  Brush glaze over ham.  Bake ham another 30 minutes or until thermometer reaches 140 degrees.  Place on a large platter.  Let stand 15 minutes, keep warm.  Slice and serve.