Aired December 7, 2012
- 1 7- to 8-pound cured, smoked, bone-in ham
- 2 cups apricot jam
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter
- 2 tablespoons fresh sage, minced
- 1 tablespoon red wine vinegar
- 1 bay leaf
- Pinch of ground cloves
- Pinch of cinnamon
Preheat oven to 375F.
Place ham on a rack in a roasting pan with the fat side up. With a knife, lightly score the fat in a diamond pattern, taking care not to cut into the meat. Bake ham for 1 hour.
While ham is baking, make the glaze: In a small saucepan, combine jam, Dijon, butter, sage, vinegar, bay leaf, cloves and cinnamon over medium-low heat. Stir until thin and syrupy.
After ham has baked 1 hour, brush with about half of the glaze and return to the oven. Continue to glaze the ham every 15 to 20 minutes for about an hour to an hour and a half longer, until the internal temperature reaches about 130F. If the glaze starts to burn, tent with a piece of greased foil.
Remove ham from oven and tent with greased foil. Let rest for about 10 minutes before carving.