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Apricot-glaze ham


15 minutes


4 hours


14 à 18 servings

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


Apricot glaze

250 mL (1cup) apricot jam

125 mL (1/2cup) maple syrup

30 mL (2tbsp) 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 5-mm (¼-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 160ºC (325ºF).
  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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