Served as main course. Non-vegetarian dish. Speciality: Easter Ham Recipes

5 lb. fully cooked bone-in smoked Ham, butt portion (5 to 7) OR fully cooked boneless smoked half Ham, 4-5 lb.

Whole Cloves

1/3 cup Apricot preserves

1 Tablespoon Dijon Mustard

APRICOT MUSTARD SAUCE

17 ounces Apricot halves, undrained

1 Tablespoon Dijon Mustard

1/8 teaspoon ground Cloves

Place ham on rack in roasting pan and bake at 325ºF for 2 1/2 to 3 hours or until thermometer in thickest part of meat registers 140ºF, do not touch the bone. Remove ham from oven. Cut shallow diamond shapes onto outside surface of ham; stud with cloves. In small bowl, combine apricot preserves and mustard; brush over ham. Return ham to oven; bake for additional 30 minutes or until glaze is set and begins to caramelize. Serve with prepared Apricot Mustard Sauce. Apricot Mustard Sauce:- In blender or food processor container, puree apricots. In saucepan, combine apricot puree, mustard, white wine vinegar and ground cloves; heat through.

Serves: 10

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