Apricot-Glazed Smoked Ham

1. 1

   Position oven rack in bottom third of oven; heat to 3250 degrees; you'll need a shallow roasting pan.

2. 2

   Cut off thick rind on ham to expose the fat layer underneath, leaving about 5 inches of the rind intact covering the narrow shank end.

3. 3

   Using sharp knife, score fat in diamond pattern.

4. 4

   Press 1 clove into center of each diamond.

5. 5

   Place ham in roasting pan; pour water in pan.

6. 6

   Cover loosely with heavy-duty foil.

7. 7

   Roast ham 1 1/2 hours.

8. 8

   Meanwhile, mix glaze ingredients.

9. 9

   Remove ham from oven; brush with one-third of glaze.

10. 10

    Continue to bake, uncovered 1 hour, brushing with remaining glaze every 20 minutes, or until internal temperature registers 160 degrees F on an instant-read thermometer.

11. 11

    Let ham rest 20 minutes.

12. 12

    Transfer to platter.

13. 13

    Serve ham hot, warm or at room temperature.

14. 14

    Plan ahead: Let ham come to room temperature, covered about 2 hours before baking.

15. 15

    This will serve 8, with leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.