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Recipe Name: Apricot-glazed Ham With Maple Mustard Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

12 Pound(s) Cooked whole, bone-in
smoked ham up to
1/3 Cup(s) Apricot jam
2 Tablespoon(s) Cider vinegar
1 Tablespoon(s) Dijon-Style mustard
6 Tablespoon(s) Maple syrup
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 degrees for one hour and 30 minutes. Take ham
from oven. Remove foil and brush jam over the top and sides of ham.
Increase heat to 350 degrees and bake ham for 20 to 30 minutes or
until glaze is bubbly. Maple mustard sauce: In bowl, whisk together
mustard and maple syrup. This sauce can also be made ahead, kept
covered and chilled, and brought to room temperature before serving.
Converted by MC_Buster. NOTES : When choosing a ham, what should you
look for?. Ham refers to the meat from the hind leg of a hog that has
been cured and often smoked and cooked. The most popular kind of ham
is a fully cooked ham. It is ready to eat when you buy it, and it
should be heated to 140 degrees. Hams labeled "cook before eating" are
not completely cooked during processing and should be cooked to 160
degrees. Country or country-style hams are cured, may or may not be
smoked, and are usually aged. These are generally saltier. Finally,
turkey ham is skinless boneless turkey thigh meat that is smoked and
cured to taste like pork ham. To serve it hot, it should be heated to
140 degrees. Recipe by: Good Morning America Converted by MM_Buster

Nutrition (calculated from recipe ingredients)
Calories: 2136
Calories From Fat: 956
Total Fat: 107g
Cholesterol: 241.2mg
Sodium: 6535.7mg
Potassium: 1693.1mg
Carbohydrates: 234.9g
Fiber: 6.2g
Sugar: 174.5g
Protein: 71.5g

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