Apricot and Sherry-Glazed Ham

A good, "let's-spruce-up-the-ham-a-bit" recipe, but not as good as my holiday ham recipe. Definitely a do-over, but a bit on the dull side.

Everyone loved this ham & I've tried many glazes over the years, this one was Fantastic! Even the most finicky kid loved it. The only ingredient changes I made was: I cut down on the coriander (from 2 t to 1-1/2) because it smelled very strong. It was perfect even for an 11# ham. I also forgot the water, but we didn't miss it. I basted every 30 min. religiously & then covered it towards the end. We had a very juicy ham that still had a few slices of yummy crispy pieces at the top. I also used a 11 x 17 pan instead of the broiler pan. I'm sure it added fat, but then we some extra cooked glaze. Definitely a new Christmas tradition.

This was so good. I made it for Christmas dinner and will again on Thanksgiving. Elegant and just the right mix of savory and sticky-sweet. Even my little girl liked it. It's got a lot of wow factor. I did cut down on the paprika and the cloves though, as neither are my favorites.