Apricot - Bourbon Glazed Spiral Ham

I Googled for some new ham recipes and came across this one that sounds really good (and easy) so I'm going to try it for Christmas. I don't have a picture but will update this post after I make it - if you click the link below there's a video of how to make the recipe if you want to watch or have any questions. 

It's recommended to buy 1/3 pound of ham per person if you're having boneless ham, or 1/2 pound per person if bone-in ham. I would buy more tho to make sure I have leftovers, because it seems like having leftover ham and the hambone are the only times a year I make ham-based soup - and I love soup so...

How long to bake a ham? Since spiral hams are already cooked, you’re really just warming it through, infusing it with flavor, and crisping the edges. To avoid drying it out, add water to the bottom of your roasting pan, place the ham on a baking rack above the water, and cover it with foil. You're going to want to bake until it’s 140° in the center (this should take 10 to 12 minutes per pound). Uncover it in the last 30 minutes when you’re glazing it, so those edges get caramelized. 

This recipe serves 12 

• 1 

  (8 to 10-lb.) whole cured, smoked, bone-in ham

• 1/2 c. 

  apricot jam

• 1/4 c. 

  light brown sugar

• 2 tbsp. 

  bourbon (optional)

• 1 tbsp. 

  Dijon mustard

• 1/2 tsp. 

  crushed red pepper flakes

• 1. Remove ham from refrigerator and let sit at room temperature for 1 hour.
  2. Preheat oven to 350°. Place a rack in a large roasting pan and cover the rack with foil. Pour 2 cups water in the bottom of roasting pan and place ham on the foil on the rack.
  3. In a small bowl, stir together jam, brown sugar, bourbon, Dijon, and red pepper flakes. Brush ham with some of the glaze and roast, basting with more glaze every 30 minutes, until an instant-read thermometer inserted in the thickest part reads 140°, about 1 ½ to 2 hours. 
  4. Let rest 15 minutes before carving. 
  recipe found here
  
  

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