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Baked Apricot Glazed Ham with Maple Mustard Sauce

Baked Apricot Glazed Ham with Maple Mustard Sauce

Susan Maria Leach  /  11/11/2019  /  Facebook  /  Twitter  / 

Just an old-fashioned glazed ham with a sweet spiciness that is perfect for your holiday party buffet table. Everyone will love this traditional ham! I like it thick sliced, each piece with a bit of glaze at the edge. The Maple Mustard sauce passed at the table kicks this main dish up at least two notches.

Ingredients

Baked Apricot Glazed Ham

  • One 4 to 5 pound fully cooked, bone-in, smoked ham
  • One 10-ounce jar Smucker's Sugar Free Apricot Preserves
  • 2/3 cup orange juice
  • 1 tablespoon red wine vinegar
  • 1/3 cup Grey Poupon Dijon mustard
  • Whole cloves

Maple Mustard Sauce

  • 1/2 cup Grey Poupon Dijon Mustard
  • 1/2 cup Mrs. Butterworth's Sugar Free Maple Syrup

Instructions

  • Heat oven to 325.
  • Blend preserves, orange juice, and vinegar in a small saucepan.
  • Bring mixture to a boil, lower heat to a gentle simmer and reduce until thick enough to coat the back of a spoon.
  • Remove from heat, and whisk in mustard.
  • Place ham in a shallow roasting pan, score the surface of ham in a diamond pattern; insert cloves at the cross points and coat with about half of the glaze.
  • Bake for 15 minutes per pound basting occasionally.
  • While ham is roasting, whisk together Dijon mustard and maple syrup.
  • Remove from oven and let ham rest for 20 minutes before slicing.
  • Serve with Maple Mustard sauce.

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