|Ready to be sliced and served|
|Simple savory glaze ingredients|
|Cooling the glaze|
- 7-8 lb fully cooked, bone in, smoked ham – the bone being in is important. Far more flavor! I don’t go for the spiral cut ones. Just give me the ham and we’ll figure out how to slice it up.
- 1 heaping cup apricot jam
- ¼ cup Dijon mustard
- ¼ cup diced sweet onion
- 1 TBS fresh thyme leaves
- 1 TBS Worcestershire sauce
- Big pinch of salt and 6 or 7 grinds of black pepper
- 1 TBS olive oil
- A palm full of cloves
- Heat a small saucepan, put about a TBS of olive oil in the pan; add the onion and sauté until they start to get translucent.
- Add the thyme, salt and pepper, and sauté about 2 min more
- Now add the Dijon, worchestershire sauce, and jam
- Stir to combine and cook over a low heat for 15 minutes, stirring every now and then.
- Remove from the heat and cool.
- Position the ham, fat side up on the cooking sheet. I like to cut a small slice off the bottom of the ham, so it wont’ slip around throughout the cooking and glazing process.
- Take a knife and score the ham in a diamond pattern, about 2 inches between cuts
- Insert a clove where the lines cross
- Put the ham in the oven, and cook for 1 hour
- At the 1-hour mark, remove the ham carefully and brush the glace all over the meat, pushing it into the crevices of the diamond pattern. Put the ham back in the oven, and bake another 1 hour; taking it out every 15 minutes to re-apply the glaze.
- At the top of the 2nd hour, check for doneness with an instant read thermometer, avoiding the bone as you insert it into the meat. It should be 135 degrees.
- Remove the ham from the oven, tent loosely with foil and let it rest for 1- to 15 minutes.
- Slice and serve.