Apricot-Glazed Smoked Ham Recipe from GourmetFoodPlaza.com

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Apricot-Glazed Smoked Ham Recipe.....you'll find more recipes like this in our Recipe pages

Apricot-Glazed Smoked Ham
Smoked pork is usually brine-cured, then flavored with hardwood smoke such as hickory or apple, or in some regions corncobs or mesquite; it is usually but not always fully cooked. Its robust flavor goes well with the sweet-sour combinations of preserves and mustard, apple juice and vinegar, or brown sugar with sauerkraut. A fully cooked smoked ham can be served as is, but heating improves the flavor and texture
Serves 12
7 lb	half fully cooked smoked bone-in ham
1/2 cup	apricot jam
3 tbsp	Dijon mustard
1/2 tsp	ground ginger
3 tbsp	all-purpose flour
14 oz	reduced-sodium chicken broth
-	Rosemary sprigs for garnish

-	Preheat oven to 325 F
-	Remove skin and trim all but 1/4 inch fat from ham
-	Score fat, just through to the meat, into 3/4 inch diamonds
-	Place ham on rack in medium roasting pan

-	Insert meat thermometer into center of ham, being careful that pointed end does not touch bone
-	Bake 1 1/2 hours

-	Prepare glaze in a cup, mix jam, mustard, and ginger until blended

-	Brush glaze over ham
-	Bake ham 30 minutes or longer, or until thermometer reaches 140 F
-	Place on warm large platter
-	Let stand 15 minutes, keep warm

	Prepare Gravy
-	Remove rack from roasting pan
-	Pour drippings through sieve into 4 cup measuring cup
-	Let stand a few seconds, until fat separates from meat juice
-	Spoon 3 tbsp fat from drippings into 2 quart saucepan
-	Skim and discard remaining fat

-	Add 1 cup water to roasting pan
-	Stir until brown bits are loosened
-	Pour through sieve into meat juice in measuring cup
-	Into fat in saucepan, stir flour over medium heat, cook 1 minute
-	Gradually stir in meat-juice mixture and broth; cook, stirring, until gravy thickens

-	Thinly slice ham, garnish and serve with gravy

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