This week, the theme for Sunday Supper is “low and slow” and it couldn’t have come at a more perfect time. As tempted as I was to pull out my smoker and show you how to make my absolute favorite smoked jerk chicken thighs, I’ve had a giant ham taking up valuable real estate in my fridge for far too long. I was pushing up against the expiration date – it was time to cook that bad boy.
Here’s the thing: I don’t really like ham. I eat it at Easter, but only after drowning it in syrupy raisin sauce. I only had this one because Shop Rite gave it to me for free after spending so much money on groceries leading up to Easter.
I browsed around for recipes, ultimately settling on this one for Apricot-Mustard Glazed Ham from Martha Stewart. The flavors were simple and straightforward, which I figured would be helpful as I tried to use the leftovers, since they wouldn’t be as limiting as taking a bolder approach might have been. In the end, it was pretty good! I served it with homemade scalloped potatoes and roast asparagus and, while it wasn’t my favorite meal of all time, it was definitely enjoyable.
But the best part of making a baked ham? Using the leftovers to make Cuban sandwiches the next day. (Leftover ham, sliced thin, and piled high with Swiss cheese and pickles and grilled to perfection. Do it! And then use the ham bone to make pea soup!)
Apricot-Mustard Baked Ham
Ingredients
- 1 bone-in smoked ham about 10 pounds
- ½ cup apricot preserves
- ¼ cup grainy dijon mustard
- 2 tablespoons apple cider vinegar
Instructions
- Heat oven to 325*F. Use a small chef's knife to cut a diamond pattern over the surface of the ham (cut should be about 1/3 inch deep and spaced about an inch apart). Place the ham in a roasting pan and cover with foil. Bake 2 hours.
- In a small saucepan, combine the apricot preserves, mustard, and vinegar. Bring to a simmer over medium heat, allowing the preserves to loosen up into thin glaze.
- Raise oven temperature to 400*F. Unwrap ham and discard foil. Brush all over with glaze. Return to oven and bake 30 minutes or until the skin is crisped and golden brown.
- Remove ham from oven and let sit at least 10 minutes before carving.
I agree with your thoughts on ham – why do people like it so much on Easter? 🙂 The best way to eat it is clearly the sandwiches the next day. haha.
OK, now I really feel brain dead! LOL…no wonder you looked SO familiar! Are you going backed to Mixed?
This ham looks delicious! My kids would love making cuban sandwiches for lunch the next day. Good idea!
I love apricot & apple cider vinegar so am sure I’ll love this dish. Bet it has a nice tart & sweet taste ! Must try ! Looks lovely, healthy & delicious 🙂 Yummm !
There’s so much in here I relate to…certain foods taking up too much real estate in the frig, I am intrigued by syrupy raisin sauce, taking a more timid approach so as to make the leftovers more versatile, and Cuban sandwiches? Oh yes. Great #SundaySupper choice!
I am bummed I didn’t get to chat with you over the weekend!!! I kept thinking I should know you…duh, I DO! Love this ham recipe (my family likes it more than I do) and it reminds me of how my mom made it 🙂
I know, there were so many people and I was so exhausted that I didn’t get to chat with a lot of people that I was hoping to connect with. I think we met at Mixed this past December though too, right?