Barb made this *fantastic* ham for our [Thanksgiving dinner]. The mustard is very subtle and makes a nice change of taste!
– 1 ready-to-eat ham, 14-16 lbs, with bone
– *lots* of whole cloves
– ¼ c apricot preserves
– 3 Tbsp Dijon mustard
– 1 c packed light brown sugar
– 2 c apple cider
1. Preheat over to 350°.
1. Carefully cut off the rind and most of the fat from the top of the ham, but don’t cut through to the meat! Score the top of the ham in a diamond pattern (1 inch?) with a sharp knife.
1. Set the ham in a shallow roasting pan. Stud the ham with a whole clove at each intersection in the diamond pattern.
1. Place the apricot preserves in a small sauce pan over low heat to melt slightly. Brush the melted preserves all over the ham, then brush all over with the mustard. (Why not combine the mustard and preserves and brush them all on at once?) Pat the brown sugar all over the ham.
1. Pour the apple cider into the roasting pan and bake the ham for 90 minutes, basting frequently, until the ham is glazed and brown.
When the ham is finished baking, slice thinly and serve.
[Thanksgiving dinner]: http://sonicchicken.net/blog/wordpress/20081127/thanksgiving-2008/ “Our 2008 Thanksgiving menu”