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Ingredients

• 12 lb Cooked whole, (bone-in) cured smoked ham, up to 14
• 1/3 c. Apricot jam
• 2 Tbsp. Cider vinegar
• 1 Tbsp. Dijon-style mustard
• 1/3 c. Apricot jam
• 2 Tbsp. Cider vinegar
• 1 Tbsp. Dijon-style mustard
• 3/4 c. Dijon-style mustard
• 6 Tbsp. Maple syrup

Description

Make Sure The Skin Is Removed, With A Layer Of Fat And A Collar Of Skin Around The Shank Bone. Trim Fat If Necessary, And Score It Into Diamonds. Stud Center Of Each Diamond With A…

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