Yield: 12 servings
|½ each||Fully cooked ham with bone|
|20 eaches||Whole cloves|
|½ cup||Apricot preserves|
|3 tablespoons||Dry mustard|
|½ cup||Packed light brown sugar|
Score the surface of the ham with shallow diamond-shaped cuts. Insert cloves in cuts. Combine preserves and mustard; spread over ham. Pat brown sugar over apricot mixture. Place ham on a rack in a roasting pan. Bake at 325 degrees for 20 minutes per pound or until ham is heated through and thermometer reads 140 degrees.
Recipe by Marge Clark as published in the Dec/Jan95"Taste of Home" magazine.
Submitted By STEWART HOPPER On 12-08-94