• 1 10 to 14 pound whole ham, fully cooked, bone in
  • whole cloves
  • 1/3 cup dry mustard
  • 1 cup apricot jam
  • 1 cup light brown sugar, firmly packed


Trim skin and excess fat from ham. Place ham on a rack in a large roasting pan. Insert cloves in ham every inch or so. Be sure to push cloves into the ham surface as far as they will go.

Now combine the dry mustard and the jam. Spread over entire surface of the ham. Pat the brown sugar over the jam mixture. Bake uncovered, at 325 degrees for 2 1/2 to 3 1/2 hours, or until meat thermometer registers 140 degrees. Count on 15 to 18 minutes per pound. The sugary crust that forms on the ham keeps the juices in. When ham is done, remove it from oven and let ham set for 15 or 20 minutes before serving. Will serve 15 or more

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Submitted 6/13/05.
Source: My Files
Submitted By: Pam Peterson
Apricot Baked Ham