Makes: 12 servings
Time: 5 Hours
It’s perfect for a fantastic dinner with the whole family!
9 lb (4.1 kg) fully cooked spiral-cut ham
1 cup (250 mL) pear juice or pear nectar
2/3 cup (150 mL) apricot jam
1/3 cup (75 mL) packed brown sugar
1 tbsp (15 mL) dry mustard
1 tbsp (15 mL) cider vinegar
1 tsp (5 mL) ground ginger
1/4 tsp (1 mL) ground allspice
Place ham, flat side down, on rack in roasting pan; pour in 2 cups (500 mL) water. Cover tightly with foil; roast in oven at 325°F (160°C) for about 3 hours.
In small saucepan, whisk together pear juice, jam, sugar, mustard, vinegar, ginger and allspice over medium heat until jam is melted; brush half over ham. Bake, covered and brushing with remaining jam mixture halfway through, for 1 hour.
Transfer to cutting board; tent with foil and let stand for about 20 minutes before serving.
Replace spiral ham with 12 to 15 lb (5.4 to 6.75 kg) fully cooked bone-in smoked ham. Roast as directed for 3 hours.
Slide sharp knife under skin (if any) and lift off. Trim fat to 1/4-inch (5 mm) thickness; diagonally score into diamond shapes. Brush with half of the jam mixture; bake, covered and brushing with remaining jam mixture halfway through, for 1 hour.
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