Looking to feed a crowd of hungry relatives and friends this Easter? Baked Apricot Mustard Ham will not only feed the small army you call family, it will also slice out enough ham for leftovers along with a ham bone for soup!
Remove Bone-In Ham (4 kilogram) from packaging and dab dry with a paper towel. Score ham by cutting just through the skin in diagonal lines about 1-inch apart. Repeat diagonal line in the opposite direction to create a diamond pattern.
Mince the Garlic (1 clove).
Finely chop the Fresh Herbs (2 tablespoon).
Squeeze the juice from the Lemon (1/2) into a small bowl.
In a small bowl whisk together Dijon Mustard (1/3 cup), half the Apricot Jam (2/3 cup), finely chopped fresh herbs, Olive Oil (2 tablespoon), minced garlic, lemon juice, Salt (1 pinch), and Ground Black Pepper (1 pinch).
Lay ham face down in roasting pan and scatter Fresh Herbs (1 handful) around the ham. Smear half of the mustard rub evenly over ham.
Add 3/4 cup of water to the pan and cover tightly with foil.
Bake for approximately 2-2.5 hours until warmed through and an internal temperature of 135 degrees F (55 degrees C) is reached.
Increase oven temperature to 400 degrees F (205 degrees C) and strain liquid from pan.
Rub ham with remaining mustard rub and continue to bake uncovered for 20-30 minutes until golden and browned and the internal temperature is 145 degrees F (60 degrees C).
Remove from oven and recover with foil and allow to rest 15 minutes. While ham is resting, reduce liquid from pan by 1/3 in a small saucepan. Whisk in 1/4-1/3 cup apricot jam to taste and serve alongside the ham.