📝 About This Recipe
This show-stopping centerpiece elevates the classic holiday ham with a luxurious, sticky-sweet glaze made from orchard-fresh apricot preserves and a hint of smoky bourbon. The natural salinity of the slow-roasted pork is perfectly balanced by the bright acidity of the fruit and the warm, aromatic crunch of whole cloves. It is a timeless masterpiece that promises a crackling, caramelized crust and succulent, tender meat in every slice.
🥗 Ingredients
The Roast
- 8-10 pounds Bone-in fully cooked smoked ham (butt or shank end, not spiral cut for better moisture)
- 1/4 cup Whole cloves (for studding the fat cap)
- 1 cup Apple cider (for the roasting pan)
Apricot-Bourbon Glaze
- 1.5 cups Apricot preserves (high quality, smooth or chunky)
- 1/2 cup Dark brown sugar (packed)
- 1/4 cup Bourbon (optional, can substitute with apple juice)
- 2 tablespoons Dijon mustard (adds a necessary savory tang)
- 1 tablespoon Apple cider vinegar (to balance the sweetness)
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Cinnamon (ground)
For Garnish
- 4-5 pieces Fresh rosemary sprigs (for platter decoration)
- 1/2 cup Dried apricots (halved)
👨🍳 Instructions
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1
Remove the ham from the refrigerator about 1.5 to 2 hours before cooking to take the chill off, ensuring even roasting.
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2
Preheat your oven to 325°F (165°C) and position the oven rack in the lowest third of the oven.
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3
Using a sharp chef's knife, trim away any tough outer skin (rind), leaving a layer of fat about 1/4-inch thick. Score the fat in a 1-inch diamond pattern, being careful not to cut into the meat itself.
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4
Insert a whole clove into the center of each diamond intersection. This provides a classic look and infuses the fat with warm spice.
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5
Place the ham, flat-side down, in a heavy roasting pan. Pour the apple cider into the bottom of the pan to keep the environment moist.
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6
Cover the roasting pan tightly with heavy-duty aluminum foil. Roast for approximately 15 minutes per pound, or until an instant-read thermometer reaches 110°F (43°C) in the thickest part.
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7
While the ham roasts, prepare the glaze. In a small saucepan over medium heat, combine the apricot preserves, brown sugar, bourbon, Dijon mustard, cider vinegar, ginger, and cinnamon.
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8
Whisk the glaze constantly until the sugar dissolves and the mixture begins to simmer. Let it bubble for 3-5 minutes until slightly thickened and syrupy, then remove from heat.
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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 one-third of the apricot glaze over the entire surface of the ham, ensuring it gets into the scored lines.
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11
Return the ham to the oven uncovered. Continue to roast for another 30-45 minutes, brushing with more glaze every 10-15 minutes, until the internal temperature reaches 140°F (60°C) and the exterior is beautifully caramelized and mahogany brown.
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12
Remove the ham from the oven. Transfer it to a cutting board or serving platter and tent loosely with foil.
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13
Allow the ham to rest for at least 20 minutes. This is crucial as it allows the juices to redistribute and the glaze to set into a tacky, delicious lacquer.
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14
Carve the ham against the grain into thin slices. Garnish the platter with rosemary sprigs and dried apricots before serving.
💡 Chef's Tips
Always use a meat thermometer; since the ham is pre-cooked, you are simply heating it to a safe 140°F without drying it out. If the glaze starts to darken too quickly or burn because of the sugar content, tent the ham loosely with foil for the final 10 minutes. For a smoother glaze, pulse the apricot preserves in a blender before heating to break up large fruit chunks. Save the ham bone! It makes the absolute best base for a split pea soup or navy bean stew the next day. If you don't have bourbon, a dark rum or even a splash of orange juice works beautifully as a substitute.
🍽️ Serving Suggestions
Serve alongside creamy scalloped potatoes to soak up the sweet and salty pan juices. A side of roasted Brussels sprouts with pancetta provides a bitter-savory balance to the sweet apricot glaze. Pair with a crisp, acidic white wine like a Dry Riesling or a lightly chilled Pinot Noir. Freshly baked buttermilk biscuits or honey wheat rolls are perfect for making small ham sandwiches at the table. For a bright contrast, serve with a simple arugula salad tossed in a lemon vinaigrette.