Monday, November 28, 2011
Apricot Brown Sugar Honey Ham
This is the ham from our Thanksgiving dinner. It was simple and fast, which is a bonus on a busy day like Thanksgiving. The marinade can be made ahead of time and refrigerated until ready to use. I can't wait to make another one on a busy weeknight. This recipe was adapted from Ina Garten.
10 lb fully cooked spiral cut smoked ham on the bone
4 garlic cloves
1 cup apricot jam
1/4 cup Dijon mustard
1 cup light brown sugar, packed
1 orange zested
1/4 cup freshly squeezed orange juice
Preheat the oven to 350 degrees. Place the ham in the bottom of a heavy roasting pan (don't use the rack).
In a food processor, add all marinade ingredients and process until smooth. Pour 1/2 of marinade over the ham and bake for 45 minutes. Pour the remaining glaze over the ham, cover with foil, and cook another 15 minutes. Serve hot or at room temperature. Refrigerate leftovers. Enjoy!
Tip: You can use the ham bone and leftover ham in homemade pinto beans.