Double-Apricot Glazed Ham
If you're looking for a centerpiece to serve a hungry crowd, this tasty baked ham should do the trick. Both the apricot glaze and the apricot sauce are easy to make, and add great flavor to the ham.
Ingredients
1 cup dried apricots
1 cup Swanson® Chicken Stock
0.5 cup packed brown sugar
8 pounds fully-cooked whole boneless ham
2 tablespoons butter
0.5 cup finely chopped shallot
24 ounces (2 12-ounce jars) apricot preserves
0.25 cup Dijon-style mustard
2 teaspoons grated orange zest
1 cup Swanson® Chicken Stock
0.5 cup packed brown sugar
8 pounds fully-cooked whole boneless ham
2 tablespoons butter
0.5 cup finely chopped shallot
24 ounces (2 12-ounce jars) apricot preserves
0.25 cup Dijon-style mustard
2 teaspoons grated orange zest
Instructions
Place the apricots and stock into a microwave-safe measuring cup. Microwave on HIGH for 2 minutes. Let the mixture cool. Remove the apricots and cut into strips. Reserve the stock. Stir the apricots, brown sugar and 1/4 cup reserved stock in a small bowl.
Place the ham into a roasting pan. Bake at 325°F. for 2 hours or until the ham is heated through. Brush with the apricot mixture during the last 30 minutes of baking and baste frequently with the pan drippings.
Heat the butter in a 10-inch skillet over medium heat. Add the shallots and cook until they're tender. Stir in the preserves, mustard, orange zest and remaining reserved stock and heat to a boil. Reduce the heat to low. Cook and stir for 10 minutes or until the stock mixture is slightly thickened.
Slice the ham and serve with the apricot sauce.
Place the ham into a roasting pan. Bake at 325°F. for 2 hours or until the ham is heated through. Brush with the apricot mixture during the last 30 minutes of baking and baste frequently with the pan drippings.
Heat the butter in a 10-inch skillet over medium heat. Add the shallots and cook until they're tender. Stir in the preserves, mustard, orange zest and remaining reserved stock and heat to a boil. Reduce the heat to low. Cook and stir for 10 minutes or until the stock mixture is slightly thickened.
Slice the ham and serve with the apricot sauce.
Double-Apricot Glazed Ham
If you're looking for a centerpiece to serve a hungry crowd, this tasty baked ham should do the trick. Both the apricot glaze and the apricot sauce are easy to make, and add great ...
Directions
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Place the apricots and stock into a microwave-safe measuring cup. Microwave on HIGH for 2 minutes. Let the mixture cool. Remove the apricots and cut into strips. Reserve the stock. Stir the apricots, brown sugar and 1/4 cup reserved stock in a small bowl.Place the ham into a roasting pan. Bake at 325°F. for 2 hours or until the ham is heated through. Brush with the apricot mixture during the last 30 minutes of baking and baste frequently with the pan drippings.Heat the butter in a 10-inch skillet over medium heat. Add the shallots and cook until they're tender. Stir in the preserves, mustard, orange zest and remaining reserved stock and heat to a boil. Reduce the heat to low. Cook and stir for 10 minutes or until the stock mixture is slightly thickened.Slice the ham and serve with the apricot sauce.
Ingredients
1 cup dried apricots1 cup Swanson® Chicken Stock0.5 cup packed brown sugar8 pounds fully-cooked whole boneless ham2 tablespoons butter0.5 cup finely chopped shallot24 ounces (2 12-ounce jars) apricot preserves0.25 cup Dijon-style mustard2 teaspoons grated orange zest
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