 |
Prep Time: 0 Minutes Cook Time: 125 Minutes |
Ready In: 125 Minutes Servings: 1 |
|
Ingredients:
10 pound(s) bone in ham |
1 cup(s) apricot jelly |
3/4 cup(s) brown sugar |
1 cup(s) dijon mustard |
2 tablespoon(s) cider vinegar |
2 teaspoon(s) worcestershire sauce |
1 cup(s) panko breadcrumbs |
3 tablespoon(s) chopped parsley |
3 tablespoon(s) chopped chives |
1 grated zest of lemon |
Directions:
1. Dry a bone-in fully cooked ham [do not use a country ham] and bring to room temperature. Preheat the oven to 375 degrees F. Trim the an skin, leaving the fat intact. Score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Put the ham flat-side down on a rack in a roasting pan; add 1 cup water. Baske on the lowest oven rack, 40 minutes, adding more water if the pan gets dry. Meanwhile, make the glaze: Whisk the jelly with brown sugar, dijon mustard, cider vinegar and Worcestershire sauce. Brush the ham with half of the glaze; cover loosley with foil and bake 45 more minutes. Brush with the remaining glaze; sprinkle with Spring herb mix and bake, uncovered, until the glaze is browned, 40 to 50 more minutes. Let rest 15 minutes before carving.
|
|