Baked Apricot Glazed Ham with Maple Mustard

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 10-ounce jar Smucker's Sugar Free Apricot Preserves
• 1 cup orange juice
• 1/4 cup cider or white vinegar
• About 10 whole cloves
• 1/3 cup Dijon mustard
• One 4 to 5 pound fully cooked, bone-in, smoked ham

Maple Mustard Sauce

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

Instructions

• Heat oven to 325 degrees.
• Blend preserves, orange juice, vinegar and the cloves 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, 10 to 12 minutes.
• Remove from heat, and whisk in mustard.
• Place ham in a shallow roasting pan and coat with about half of the glaze.
• Bake for 15 minutes per pound basting occasionally with remaining glaze.
• While ham is roasting, whisk together Dijon mustard and maple syrup.
• Remove from oven and let ham rest for 10 minutes before slicing.
• Serve with Maple Mustard sauce.