Easy preparation. Glaze glistens.

Fully cooked boneless ham 6 lbs. 2.7 kg

Apricot Glaze:
Apricot Jam 1/2 cup 125 mL
Brown sugar, packed 1/2 cup 125 mL
Cider vinegar 1 1/2 tbsp 25 mL
Prepared mustard 1 tsp 5 mL
Ground Cloves 1/8 tsp 0.5 mL

Bake ham in covered roaster in 325°F (150°C) oven for about 21⁄2 hours. Internal temperature should be 130°F (55°C). Drain off juice.

Apricot Glaze: Mix all ingredients in small saucepan. Heat and stir until hot and mixed well. Brush over top and sides of ham. Continue to bake, uncovered, at 350°F (175°C) for about 15 minutes until glaze dries. Serves 12.

Reprinted from Company’s Coming For Christmas © Company’s Coming Publishing Limited |

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