ready in 2 h.
- 1 cup dried Apricot
- 1 cup low-sodium chicken stock
- ½ cup packed light brown sugar
- 1 ham (2.7 kg | 6 pounds)
- whole cloves
- 2 Tbsps butter
- ½ cup shallots (finely chopped)
- 3 cups apricot preserve
- 3 Tbsps Dry mustard
- 2 tsps Orange peel (grated)
Preheat oven to 325º F.
In a small saucepan over medium heat, simmer dried apricots and chicken stock for 3 to 4 minutes. Let cool. Remove apricots with a slotted spoon and reserve stock. Mix apricots, brown sugar, 1/4 cup reserved stock. Set aside.
Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2-inches deep. Insert a clove in the center of each diamond.
Bake, uncovered, at 325° for 1 1/2 hours or until internal temperature reads 140º on a meat thermometer. Do not over cook. Top ham with apricot mixture during the last 30 minutes of baking, basting frequently with drippings.
Heat butter in skillet over medium heat. Add shallots and cook until translucent and soft. Add apricot preserves, mustard, orange peel and remaining reserved stock. Bring to a boil. Lower heat and cook for about 10 minutes or until slightly thickened.
Place ham on a serving platter. Spoon apricots around ham. Slice ham and serve with apricot sauce.