Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Sue Woodward
7 lb Half of smoked bone-in
-butt or shank ham, to
-9-lb.
25 Whole cloves
1 cn 12-oz. apricot nectar
1/2 c All fruit apricot preserves

Place oven rack in lower third of oven. Heat oven to 325~. Remove
rind from ham if still attached. Score top or fatty side of ham in 1"
diamond pattern. Using wooden pick, pierce hole in center of each
diamond; insert clove. Place in shallow roasting pan; pour nectar
over. Cover with foil. Bake in lower third of 325~ oven 1.1/4 hours,
basting every 20 minutes. Increase oven temperature to 400~. Remove
foil. Bake, basting occasionally, another 30 minutes or until
internal temperature registers 140~ on instant-read thermometer.
Remove ham to platter; let stand 20 minutes before slicing.
Meanwhile, in small saucepan, bring preserves to boiling; cook 2
mins. Spread over top of ham. Slice. Serve or cool slightly,
refrigerate and serve chilled.

Per serving - 174 cal, 7 g fat (3 ga sat), 20 g pro, 6 g carbo, 45 mg
sod,
64 mg chol

Source: Family Circle (8/5/97)

Browse by categories