Baked Ham with Glazed Apricots

Recipe adapted from The Silver Palate Cookbook
Serves 6-8

Ingredients Amount
Smoked Ham, bone-in (from your meat market) 6 – 8 lbs.
whole cloves 15-20
Dijon mustard 1/4 cup
dark brown sugar 1 cup
apple juice 3 cups
dried apricots 1 lb.
Madeira wine (sweet) 1 cup

*For the best flavor, buy a bone-in, butt end smoked ham from your local meat market.  You can ask them to spiral cut it if you’re worried about carving the ham.

1.  preheat oven to 350 degrees.
2.  Place ham in a large roasting pan.  With a sharp knife score fat in a diamond pattern.
3.  Insert a whole clove in each diamond and pat mustard evenly over the top and sides of the ham.
4. Pat the brown sugar on the top of ham.  Pour the apple juice into the bottom of the pan.
5.  Bake for 1 hour, basting every 30 minutes.
6.  Meanwhile, combine the apricots and Madeira in a small saucepan.  Bring to a boil, cover, and remove from heat.
7.  After the ham has baked for 1 hour, add apricots and Madeira liquid to the roasting pan and continue baking and basting for an additional 30 minutes.
Transfer ham to a large platter.  Slice thinly and pour the pan juices into a sauceboat.  Accompany ham with mustards, chutneys and pan juices.  Yummy!