Old Fashioned Recipies-Smoked Ham with Apricot Glaze
2 tablespoons dijon mustard
1 tablespoon dark rum
1 cup homemade or canned chicken stock
Old Fashioned smoked Apricot Glaze
The old fashioned recipes are almost always the most memorable. If you really want to impress, try this tasty Smoked Ham with Apricot Glaze dish.
In this recipe, the ham is brushed with an apricot and mustard glaze and then served with a pan sauce made from the glaze drippings. Ham and fruit make a natural pairing, and you can use this combination to excellent effect not only in the glaze but in the garnish. Decorate your platter with pieces of fruit such as pineapple slices apricot halves nestled in pear halves or slices of oranges. Brush fruits with glaze for beautiful presentation.
Tools: roasting pan, chef's knife, meat thermometer brush for applying glaze, carving board, fine strainer, wooden spatula.
Preparation time: About 2 hours and 15 minutes
Yield: 14 servings
1/2 of smoked cooked ham bone-in (7-9 lbs)
Approximately 30 whole cloves
About 1 cup water
1/2 cup apricot preserves or orange marmalade
- Preheat the oven to 325. Remove the rind from the ham with a sharp knife and discard. It should have a think layer of fat underneath.
- using a sharp knife, score the meat by making small cuts in the fat all over the ham. This helps the glaze penetrate the meat. Place the ham in a heavy roasting pan; add 1/2 cup of water to the pan and bake until a meat thermometer inserted into the center registers 120 degrees, about 1.5 to 2 hours. Add more water if the roasting pan is very dry.
- Meanwhile, prepare the glaze. In a small pan, heat the apricot preserves over a low heat; mash any large pieces of fruit with a fork. Stir in the mustard and, if desired the rum. season with pepper to taste. Boil, stirring occasionally until the mixture thickens enough to coat a spoon about 3 minutes.
- When the ham reaches an internal temperature of 120 degrees increase the oven temperature to 400 degrees, pull out the ham from the oven and brush or spoon the glaze all over. Return the ham to the oven and bake for another 20 to 25 minutes, or until the thermometer inserted in the center registers 140 degrees. Place the ham on a large carving board; cover with foil and let rest 15 minutes.
- While the ham rests, prepare the pan sauce. Pour the juices from the roasting pan into a small shallow bowl. Tilt the bowl and skim the fat that accumulates on the surface with a spoon. Return the skimmed juices to the pan and place it over a burner on high heat; add the chicken stock. cook, stirring and scraping up browned bits on the bottom of the pan until the liquid is reduced and slightly thickened. Pass the sauce through a fine strainer before serving with the ham.
- Thinly slice the ham and serve with pan juices and if desired a good mustard.
Recipies On Amazon
- 2 table spoons Dijon mustard
- to taste pepper
- 1 cup canned chicken stock
- 1/2 cup apricot preserves
- 30 approx cloves
|Serving size: 14|
|Calories from Fat||234|
|% Daily Value *|
|Fat 26 g||40%|
|Saturated fat 10 g||50%|
|Carbohydrates 8 g||3%|
|Cholesterol 100 mg||33%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|