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.
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