Cooking Instructions
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Step 1
Preheat oven to 325 degrees F (160 degrees C).
Step 2
Remove
Bone-In Ham (8.8 lb)
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.
Step 3
In a small bowl whisk together
Dijon Mustard (1/3 cup)
, half the
Apricot Jam (2/3 cup)
,
Fresh Herbs (2 Tbsp)
,
Olive Oil (2 Tbsp)
,
Garlic (1 clove)
,
Lemon (1/2)
,
Salt (1 pinch)
, and
Ground Black Pepper (1 pinch)
.
Step 4
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.
Step 5
Add 3/4 cup of water to the pan and cover tightly with foil.
Step 6
Bake for approximately 2-2.5 hours until warmed through and an internal temperature of 135 degrees F (55 degrees C) is reached.
Step 7
Increase oven temperature to 400 degrees F (200 degrees C) and strain liquid from pan.
Step 8
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).
Step 9
Remove from oven and recover with foil and allow to rest 15 minutes.
Step 10
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.
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