Smoked Ham with Apricot-Ginger Glaze
D'Artagnan | Yield: 12-15
Fresh ginger and a dash of cider vinegar cut through the sweetness of apricot jam in this easy holiday ham recipe. This works equally well with our Boneless Heritage Ham, simply adjust cooking time for the smaller roast.
- Bring the ham up to room temperature. We recommend removing it from the fridge at least an hour before you plan on heating it.
- Preheat the oven to 325 degrees F. Place the ham fat-side-up in a heavy-bottomed roasting pan. Place a sheet of parchment paper over the ham then cover tightly with aluminum foil. Heat in the oven until the internal temperature reaches about 140 degrees F. An oven-safe probe thermometer works well - poke it into the thickest part of the ham without touching the bone.
- While the ham is in the oven, heat the duck fat or oil in a small saucepan over medium-high heat. Add ginger; cook until soft, about 2 minutes. Add apricot jam, brown sugar, and vinegar. Cook, stirring, until mixture becomes a syrupy glaze, about 10 minutes.
- Unwrap ham and brush with some glaze; raise oven to 475 degrees F. Bake, brushing occasionally with remaining glaze, until browned, about 15 minutes more.
- Remove the ham from the oven and allow it to rest, tented with foil, before serving.