since trying it once, this is now my go-to ham recipe...absolutely delicious...wow.
Apricot–Ginger Glazed Ham
A glaze made with apricot and ginger adds a sweet note to salty roasted ham. This recipe comes from Chris Williams, the chef of Lone Star Barbecue & Mercantile in Santee, South Carolina, and is just one of the delicious ham preparations in Executive Editor Dana Bowen’s December 2009 feature, "The Wonders of Ham."
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Credit: Todd Coleman
1 7–12-lb. half semiboneless ham
1 tbsp. canola oil
1 tbsp. minced fresh ginger
1⁄2 cup apricot preserves or jam
1⁄2 cup packed dark brown sugar
1⁄4 cup apple cider vinegar
1 Heat oven to 350˚. Wrap ham in foil; transfer to a roasting pan. Bake until a thermometer inserted into the deepest part of ham reads 145˚, about 15-20 minutes per pound.
2 Meanwhile, heat oil in a 1-qt. saucepan over medium-high heat. Add ginger; cook until soft, 2–3 minutes. Add preserves, sugar, and vinegar; cook, stirring, until mixture becomes a syrupy glaze, about 10 minutes.
3 Unwrap ham and brush with some glaze; raise oven to 500˚. Bake, brushing occasionally with remaining glaze, until browned, about 20 minutes more. Let rest for 20 minutes before carving.
SERVES 15 – 20
