Ingredients Jump to Instructions ↓

  1. 11778 g skinless, shankless ham

  2. 224 g package dried apricots

  3. 2 tbsp. Dijon mustard

  4. 1 tbsp. cider vinegar

  5. 1 1/2 cups water

  6. 2 cups apricot nectar

  7. 1/4 cup apricot preserves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees. Place the ham, fat side up, on a rack in a roasting pan. Slice 1 inch deep pockets into the fat. Place a dried apricot into each pocket with the edges peeking out. Stir together the Dijon and cider vinegar in a small bowl and brush all over the ham. Stick toothpicks through the apricots to hold them in place while the ham is cooking. Pour the water into the roasting pan. Tent foil loosely over the ham and bake 1 hour. Discard the foil and continue baking the ham 10 to 12 minutes per pound, basting every 20 minutes with the apricot nectar. Transfer the ham to a platter and remove the toothpicks. Stir together the apricot preserves and 1 tbsp. of the liquid from the roasting pan and brush all over the ham just before serving.


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