Baked Ham
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INGREDIENTS 10 to 12 pound fully cooked bone-in ham
1 cup sliced onion
2 bay leaves, crushed
1/4 cup firmly packed light-brown sugar
4 parsley sprigs
Whole cloves
3 black peppercorns
2 cups dry red or white wineGLAZE
1/2 cup firmly packed light-brown sugar
1/2 cup apricot preserves
1 tablespoon prepared mustardPreheat oven to 325 degrees. Place ham, fat side up, in shallow roasting pan. Arrange onion and crushed bay leaves on ham; sprinkle with 1/4 cup brown sugar, the parsley, 6 whole cloves and the peppercorns. Insert meat thermometer in center of thickest part, away from bone.
Pour wine around ham. Cover pan tightly with foil. Bake, basting with a baster every 30 minutes with wine in pan, about 3 to 3-1/2 hours or until meat thermometer registers 140 degrees. (To baste, remove ham from oven, take off foil.)
MAKE GLAZE - In small saucepan, combine brown sugar, apricot preserves and mustard; cook over medium het, stirring, just until sugar is dissolved.
Remove ham from oven. Turn temperature to 400 degrees. Remove ham from roasting pan; take out meat thermometer. Pour off all fat and drippings. Return ham to roasting pan. With sharp knife, carefully remove any skin and excess fat. To score, make diagonal cuts in fat (do not cut into meat) 1/4-inch deep and 1-1/4 inches apart.
Insert a clove in each diamond; brush half of glaze over ham; bake 10 minutes. Brush with rest of glaze; bake 10 minutes longer.
For easy slicing, let ham stand at least 20 minutes.