Dave & Angie's Apricot Glazed Ham
When the Fussell family gathers around the holiday table, one dish everybody looks for is Dave and Angie's Apricot Glazed Ham. Angie adds a splash of Duplin Naughty & Nice white wine and apricot nectar to the baking pan. Dave finishes the ham with a delectable clove-spiced, brown sugar glaze. When it finally comes from the oven, the whole family rushes to the kitchen hoping to sneak a bite. Pair this ham with traditional Duplin Christmas Wine.
Ingredients:
- 1 fully cooked, bone-in ham weighing 10 pounds
- 1½ cups apricot nectar
- 2 cups Duplin Naughty & Nice wine
- 2 cups brown sugar
- 1 teaspoon ground cloves
- 1 tablespoon spicy mustard or 1 teaspoon dry mustard
- 1 tablespoon Duplin Christmas Wine
Directions:
- Preheat the oven to 300 degrees. Place ham in shallow roasting pan. Pour apricot nectar and Duplin Naughty & Nice into the pan. Tent the pan with foil and bake in preheated oven for 2½ to 3 hours.
- In a small bowl, blend the brown sugar, ground cloves, dried mustard and Duplin Christmas Wine.
- Thirty minutes before the end of the cooking time, remove the ham from the oven. Remove the foil and carefully drain all but about a half inch to an inch of liquid from the pan.
- Using a sharp knife, score the ham in a crosshatch pattern. Coat the fat side of the ham all over with the brown sugar mixture. Return ham to the oven uncovered and bake for another 30 minutes, basting the meat side of the ham every 10 minutes with liquid from the pan.
- Remove ham from the oven. The ham’s internal temperature should be 145 degrees. Allow ham to rest at least 15 minutes before carving.
- Makes 10 to 12 servings.
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