Yield: 20 Servings
|\N \N||-Sue Woodward|
|7 pounds||Half of smoked bone-in butt or shank ham, to 9-lb.|
|25 \N||Whole cloves|
|1 can||12-oz. apricot nectar|
|½ cup||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 1⅒/4 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)