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.
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
- Heat oven to 325.
- Blend preserves, orange juice, vinegar and 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.
- 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.
- 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.