|Photographer: James Baigrie|
Select the ham shank; which is leaner. Finding a low sodium and smoked variety will also help the health factor a bit. Smoking the ham reduces the amount of fat.
Apricots and a marmalade glaze provide a wealth of flavor to this Holiday recipe. ~ Marie Rhoades
Glazed Ham with Apricots
1 fully cooked bone-in smoked half ham (about 7 pound size)
1 package of dried apricot halves (6 ox.)
2 Tablespoons whole cloves
1/2 cup of your favorite Orange Marmalade
2 Tablespoons Dijon mustard with seeds (country-style)
Preheat oven to 325 degrees F.
- Remove skin and trim all but 1/8" of fat off.
- On the fatty side of ham: Use cloves to secure the dried apricots, leaving a bit of space between each.
- Place ham with the fatty side up on a rack inside of a large roasting pan.
- Add 1 cup of water to the bottom of pan
- Using aluminum foil, cover the pan tightly on all sides.
- Bake ham for two(2) hours.*
*When ham has baked for 1 hr. and 45 min., prepare the glaze.
- Heat marmalade and mustard in a 1 qt. saucepan until boiling. Remove from heat and use.
- Remove aluminum foil from ham and brush with prepared glaze (some apricots may fall off into pan as you glaze).
- Bake ham an additional 30 to 40 minutes*, brushing with glaze every 15 minutes.
- Ham is done when meat thermometer reaches 135 degrees.
- For easier slicing: Let ham rest on a cutting board with cover for 20 minutes.
Original recipe from: Diabetic Holiday Recipes