Apricot-glazed Ham With Maple Mustard Sauce Recipe Recipe


  • 12-14 Lb. Cooked whole (bone-in) cured smoked ham
  • 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 clove and wrap ham in foil.
  • Bake ham at 325°F. for one hour and 30 minutes.


This Has Such A Wonderful Flavor .........makes You Mouth Water........hope You Enjoy

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