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Glazed Ham with Apricot Mustard Sauce

Recipe by Easy, simple, delicious recipe adapted for Demarle users from Martha Stewart recipe. Leftover smake great Split Pea Soup!


  • 7 pounds (about half of a bone-in) cured smoked ham, (butt end), room temperature
  • 2 cups apricot jam
  • 1/4 cup mustard powder


1. Place Grande Round Mold on Perforated Baking Sheet. Set aside. Preheat oven to 375 degrees, with rack in lowest position. 2. With a sharp knife, trim fat (leaving a 1/4-inch-thick layer). Lightly score fat in a diamond pattern (do not cut into meat). Place ham, fat side up, in mold and place in oven. Roast for 1 hour. 3. Meanwhile, in a small saucepan, combine jam and mustard. Transfer 1/2 cup mixture to small bowl to glaze ham. Set aside saucepan with remaining mixture. 4. After 1 hour, brush ham with glaze. Repeat every 15 minutes until brown and shiny, and an instant-read thermometer inserted in the thickest part, avoiding bone, registers 130 degrees, about 1 hour more (if glaze starts to burn, lay silpat over ham). Discard unused glaze. Remove ham from oven. Cover with silpat to keep warm. Temperature will rise another 5 to 10 degrees. 5. Bring jam mixture in saucepan to boil. Carve ham. Serve with sauce.

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