Baked Apricot Mustard Ham
Ingredients
- 4 kg bone in ham portion
- 1/3 cup dijon mustard
- 2/3 cup apricot jam divided
- 2 tbsp fresh herbs, rosemary, parsley, thyme finely chopped
- 2 tbsp olive oil
- 1 clove garlic minced
- juice from half a lemon
- pinch salt
- pinch black pepper
- several sprigs fresh herbs, rosemary, parsley, thyme
Servings: people
Instructions
- Preheat oven to 325℉. Remove ham from packaging and dab dry with a paper towel. Score ham by cutting just through the skin in diagonal lines about 1" apart. Repeat diagonal line in the opposite direction to create a diamond pattern.
- In a small bowl whisk together mustard, half the apricot jam, chopped fresh herbs, olive oil, garlic, lemon juice, salt and pepper.
- Lay ham face down in roasting pan and scatter a handful of fresh herbs around the ham. Smear half of the mustard rub evenly over ham. Add 3/4 cup water to the pan and cover tightly with foil.
- Bake for approximately 2-2 1/2 hours until warmed through and an internal temperature of 135℉ is reached. Increase oven temperature to 400℉ and strain liquid from pan. Rub ham with remaining mustard rub and continue to bake uncovered for 20-30 minutes until golden and browned and the internal temperature is 145℉. Remove from oven and recover with foil and allow to rest 15 minutes. Slice and serve.
- While ham is resting, reduce liquid from pan by 1/3. Whisk in 1/4-1/3 cup apricot jam to taste and serve along side the ham.
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