Recipe
Holiday Glazed Ham with Almost Apricot
A quietly spectacular centerpeice. Almost Apricot, warmed with mustard and a little vinegar, makes a glaze that glosses without sweetening too loudly.
The method
Directions
- Heat the oven to 325°F (165°C). Set the ham, flat side down, in a roasting pan and add one cup of water to the bottom of the pan.
- Cover the pan loosely with foil and warm the ham in the oven for one hour and thirty minutes, or until an instant-read thermometer registers 120°F at the bone.
- Meanwhile, combine the Almost Apricot, both mustards, vinegar, and pepper in a small saucepan. Warm over low heat until the preserves have melted into a loose, brushable glaze.
- Remove the ham from the oven and raise the temperature to 400°F (205°C). Brush the ham generously with a third of the glaze.
- Return the ham to the oven, uncovered, and bake for 15 minutes. Brush again, bake 10 more minutes. Repeat with the final third of the glaze and bake a final 5 to 10 minutes, until the surface is glossy and deeply colored.
- Rest the ham for 15 minutes before carving. Arrange rosemary around the board and serve warm.
A small note
The pan juices, once skimmed, make a fine base for a light gravy. Add a spoonful of preserves and a splash of stock and reduce until glossy. Some of our staff like to add a small pat of Almost Apricot directly to the gravy. We have not stopped them.
Also from our kitchen
More recipes to try.
Layered Morning Yogurt Parfait
A breakfast that looks considered. Whole-milk yogurt, toasted oat crumble, and ribbons of Almost Blueberry — served cold in a tall glass.
Peanut Butter & Almost Jelly Tart
A grown-up version of the childhood pairing. A shortbread base, a silken peanut butter layer, and a glossy topcoat of warmed Almost Strawberry.