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Apricot-glaze ham
Apricot-glaze ham

Apricot-glaze ham

Preparation 15 min
Cooking time 4 h
Servings 14 to 18


  • 3.5 to 4.5 kg (8 to 10 lbs) bone-in smoked ham

Apricot glaze:

  • 250 ml (1 cup) apricot jam
  • 125 ml (1/2 cup) maple syrup
  • 30 ml (2 tbsp) cider vinegar
  • 15 ml (1 tbsp) Dijon mustard
  • Dash of ground cloves


  1. In a bowl, mix together all apricot-glaze ingredients. Set aside.
  2. Remove the net and rind from the ham. Trim excess fat, leaving a 1/4-in. layer.
  3. Place the ham in a large pot and cover with cold water. Bring to a boil. Reduce the heat to medium and simmer for one hour (to desalinate and tenderize the ham).
  4. Preheat the oven to 160°C (325°F).
  5. Place the ham on a rack inside a roasting pan. Spread the apricot glaze over the ham. Bake in the oven for 3 hours, basting every 20 minutes until golden. Add water to the roasting pan, if necessary.
  6. When serving, slice the ham as finely as you can with a well-sharpened knife.
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