makes 20 or more servings
Recipe from Washington Post
In this recipe, a whole smoked ham is glazed with puréed apricots, honey, brown sugar and orange juice.
Read more about this recipe at the Washington Post.
For the ham:
12 ounces bone-in, uncooked
1 quart apricot juice
For the glaze:
4 1/2 cups dried apricots
1 cup water
1 tablespoon freshly squeezed lemon juice
5 tablespoons packed brown sugar
2 tablespoons honey
1/4 cup freshly squeezed orange juice
Rosemary, thyme, savory or other herbs for garnish
prep: 30 minutes
total: 4 hours 20 minutes
deep baking dish
small nonreactive saucepan (with lid)
metal cooling rack
1. Place the ham in a deep baking dish, just large enough to hold it comfortably. Pour in the apricot juice. Bake the ham on the lower third level rack of a 325F oven for 3 hours, basting the ham with the juice every half hour.
2. While the ham is cooking, make the glaze: Combine the apricots, water, lemon juice, brown sugar, honey and orange juice in a small nonreactive saucepan. Cover, set over low heat, and cook slowly until the sugar dissolves completely. Bring to a boil, then simmer, uncovered, for 12 to 15 minutes, or until the apricots are tender. Cool 10 minutes; puree the apricots with the liquid.
3. After the ham has cooked for 3 hours, lavishly paint the top and sides with the glaze every 15 minutes for the next hour. The glazed and baked ham should reach an internal temperature of 160F after the final hour of cooking is up.
4. Remove the ham from the baking tin to a metal cooling rack set over a jelly roll pan. Let the ham stand for 15 to 20 minutes, then place the ham on a platter. Decorate the platter with sprigs of fresh herbs -- rosemary, thyme, savory, if you like. Serve the ham cut into thin slices.