📝 About This Recipe
This show-stopping centerpiece elevates the classic holiday roast by harnessing the natural acidity and floral sweetness of stone fruits. The glaze features a luscious reduction of apricot preserves and honey, balanced by the warmth of Dijon mustard and aromatic cloves. Finished with a crown of golden toasted almonds, this ham offers a sophisticated interplay of textures and a vibrant, golden-hued lacquer that is as beautiful as it is delicious.
🥗 Ingredients
The Roast
- 8-10 pounds Bone-in Smoked Ham (fully cooked, spiral-cut or whole)
- 2 tablespoons Whole Cloves (for studding the ham)
- 1 cup Apple Cider (for the bottom of the roasting pan)
Stone Fruit Glaze
- 1.5 cups Apricot Preserves (high quality, with fruit chunks)
- 1/4 cup Honey (clover or wildflower)
- 2 tablespoons Dijon Mustard (adds a necessary tang)
- 2 tablespoons Apple Cider Vinegar (to cut through the sugar)
- 1/2 teaspoon Ground Ginger (for a subtle heat)
- 1/4 teaspoon Cinnamon (ground)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Nutty Topping & Garnish
- 1/2 cup Slivered Almonds (toasted until golden)
- 4-5 pieces Fresh Apricots (halved and pitted for garnish)
- 3 sprigs Fresh Rosemary (for aromatic presentation)
👨🍳 Instructions
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1
Remove the ham from the refrigerator at least 1 hour before cooking to bring it to room temperature; this ensures even heating throughout the meat.
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2
Preheat your oven to 325°F (165°C) and position the oven rack in the lower third of the oven.
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3
Using a sharp paring knife, score the surface of the ham in a diamond pattern, making cuts about 1/2 inch deep. Avoid cutting into the meat itself, focusing only on the fat layer.
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4
Insert a whole clove into the center of each diamond intersection. This infuses the fat with deep, aromatic spice.
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5
Place the ham in a heavy-duty roasting pan, flat-side down. Pour the apple cider into the bottom of the pan to provide moisture during the long roast.
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6
Cover the roasting pan tightly with heavy-duty aluminum foil, ensuring no steam can escape. Bake for 12-15 minutes per pound, or until a meat thermometer reaches 110°F (43°C).
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7
While the ham roasts, prepare the glaze: In a small saucepan over medium heat, combine apricot preserves, honey, Dijon mustard, cider vinegar, ginger, cinnamon, and pepper.
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8
Whisk the glaze constantly as it comes to a gentle simmer. Cook for 5-8 minutes until it thickens slightly and becomes translucent and syrupy.
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9
Once the ham reaches 110°F, remove it from the oven and carefully discard the foil. Increase the oven temperature to 400°F (200°C).
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10
Generously brush about half of the apricot glaze over the entire surface of the ham, ensuring it seeps into the scored diamonds.
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11
Return the ham to the oven, uncovered. Bake for another 20-30 minutes, brushing with the remaining glaze every 10 minutes until the exterior is caramelized and dark golden brown.
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12
In the final 5 minutes of cooking, carefully press the toasted slivered almonds onto the sticky surface of the ham and place the fresh apricot halves in the pan juices to soften.
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13
Remove the ham from the oven when the internal temperature reaches 140°F (60°C). Transfer to a carving board and let it rest for 15-20 minutes.
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14
Skim the fat from the pan drippings and drizzle the remaining fruit-infused juices over the sliced meat before serving.
💡 Chef's Tips
If the glaze starts to darken too quickly or burn, tent the ham loosely with foil for the final 10 minutes. For a smoother glaze, you can pulse the apricot preserves in a blender before heating to break up the larger fruit chunks. Don't skip the resting period; it allows the juices to redistribute, ensuring every slice is moist. If using a spiral-cut ham, be careful not to overcook it, as the pre-cut slices can dry out faster than a whole ham. You can substitute the almonds with toasted pecans or walnuts for a different nutty profile.
🍽️ Serving Suggestions
Serve with a side of buttery mashed potatoes or a creamy scalloped potato gratin. Pair with roasted root vegetables like carrots and parsnips to complement the stone fruit sweetness. A crisp, dry Riesling or a sparkling apple cider balances the richness of the ham perfectly. Serve any leftover glaze on the side as a dipping sauce for those who love extra flavor. Freshly baked buttermilk biscuits are ideal for making mini ham sandwiches the next day.