“I have not tried this ham. I'm posting this for safe keeping. I found this recipe in Martha Stewarts Everyday Food magazine.”
2hrs 15mins

Ingredients Nutrition

  • 7 lbs smoked bone-in fully cooked cured butt end ham, room temperature (do not use country style ham)
  • 2 cups apricot jam
  • 14 cup mustard powder
  • butter (for aluminum foil)


  1. Preheat oven to 375, with rack in lowest position. Line a large roasting pan with aluminum foil; place roasting rack in pan.
  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, on rack; roast 1 hour.
  3. Meanwhile, in a small saucepan, combine jam and mustard (they can be mixed and refrigerated up to 1 day ahead). Transfer 1/2 cup mixture to a 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, about 1 hour more (if glaze starts to burn, tent ham with buttered foil). Discard unused glaze. Remove ham from oven; cover loosely with buttered foil to keep warm. Temperature will then rise another 5-10 degrees.
  5. Bring jam mixture in saucepan to a boil. Carve ham. Serve with sauce.

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