Whole hams usually weigh at least 15 pounds; ham halves, which are labeled either "shank" or "butt end," are more manageable. A bone-in shank is easier to carve than the butt end, which contains part of the hipbone.
1 (8-pound) 33%-less-sodium smoked, fully cooked ham half
2 tablespoons apricot preserves
2 tablespoons Dijon mustard
1/2 cup brown sugar
1/2 cup gingersnap crumbs (about 9 cookies, finely crushed)
1 1/2 cups apricot preserves
1/2 cup dry Marsala wine
3 tablespoons Dijon mustard
1/2 teaspoon ground allspice
How to Make It
Preheat oven to 325°.
To prepare ham, line a broiler pan with foil. Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on prepared pan. Bake at 325° for 1 hour. Remove the ham from oven, and cool slightly. Increase oven temperature to 375°.
Combine 2 tablespoons preserves and 2 tablespoons mustard, stirring with a whisk. Combine the sugar and crumbs. Brush preserves mixture over ham. Carefully press crumb mixture onto preserves mixture (some crumb mixture will fall onto pan). Bake at 375° for 45 minutes or until a thermometer registers 145°. Place ham on a platter; let stand 15 minutes before slicing.
To prepare sauce, combine 1 1/2 cups preserves and remaining ingredients in a small saucepan. Bring to a boil; cook 5 minutes. Serve sauce with ham.
This is our 'Easter' ham. We serve it every year and the family always looks forward to it. I am not usually a huge ham fan but the crust and the sauce make this dish. The sweet and slightly spicy combination is fantastic. We serve the ham with mashed potatoes, french style stuffed eggs and warm asparagus salad (both CL recipes). The entire menu is a huge crowd pleaser!
Yuuuuuuummmmmm. This was our first attempt at making ham, and we bought a pre-sliced one by accident. I thought all was lost, but it came out great anyway without altering the cooking time at all. I also didn't use a low sodium ham (not available at Costco this year!), and it wasn't too salty. We don't have a broiler pan, so we made do with a roaster rack arranged on a baking sheet covered in tin foil--no problems there. The sauce was AMAZING!!!!! There are some similar (apricot/mustard) ham sauces out there that do not use marsala wine, if you are entertaining someone who is alcohol free... but the flavors of this one were amazing. This might just become a staple on our Christmas table.
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