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- 1 (8-10 pound) bone-in cured ham
- Whole cloves (optional)
- 1/2 cup apricot preserves
- 1 teaspoon ground cardamom
- 2 tablespoons Dijon mustard
Preheat oven to 325°F. Trim skin from ham (if any). Score top in a diamond pattern. Pierce center of each diamond with a whole clove, if using. Place in a roasting pan on a rack. Bake for 1 1/2 hours. Combine preserves and cardamom in a small saucepan over low heat, stirring frequently. Remove from heat and stir in mustard. Brush glaze over ham and bake for an additional 30 minutes. Remove from oven and rest 15 minutes before serving.
Recipe from Central Market Mill Creek - Culinary Resource Center
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