Apricot Coconut Glazed Ham Recipe
Ingredients
| Smoked ham - 1 whole (about 10 lbs.) | ||
| Whole cloves - to stud the ham | ||
| Apricot | 1 Can (10oz) | |
| COCO CASA- Cream of Coconut - 1/2 cup | ||
| Orange | 1 | |
| Ground Cloves - a dash | ||
Directions
GETTING READY
1. Remove rind and trim of fat from the ham.
2. Score the surface of the ham with shallow diagonal cuts, in a diamond pattern.
3. Stud center of the diamonds with whole cloves.
4. Preheat the oven to 325°F
MAKING
5. Place prepared ham on a rack in a roasting pan.
6. Bake in preheated oven for 1 1/2 to 2 1/4 hours or until internal temperature of 140°F (60°C).
7. Combine remaining ingredients in small saucepan.
8. Stir and warm over medium heat until thick.
9. Transfer 1/2 cup of the mixture to a small bowl to glaze the ham. Set aside the saucepan with remaining mixture.
10. Baste the ham often with the glaze during the last 30 minutes of baking.
SERVING
11. Serve the ham warm or cold with additional glaze on the side.
TIPS
Remove the ham from the refrigerator (still wrapped) a couple of hours before you intend to cook it so that it can get closer to room temperature before re-heating.
Do not score the meat itself, just the fat and any skin. When basting, be sure to try to get some glaze in the scores.
Don't be tempted to buy an already cut (spiral cut) ham. They may be convenient for cutting, but dry out really easily when heated.
1. Remove rind and trim of fat from the ham.
2. Score the surface of the ham with shallow diagonal cuts, in a diamond pattern.
3. Stud center of the diamonds with whole cloves.
4. Preheat the oven to 325°F
MAKING
5. Place prepared ham on a rack in a roasting pan.
6. Bake in preheated oven for 1 1/2 to 2 1/4 hours or until internal temperature of 140°F (60°C).
7. Combine remaining ingredients in small saucepan.
8. Stir and warm over medium heat until thick.
9. Transfer 1/2 cup of the mixture to a small bowl to glaze the ham. Set aside the saucepan with remaining mixture.
10. Baste the ham often with the glaze during the last 30 minutes of baking.
SERVING
11. Serve the ham warm or cold with additional glaze on the side.
TIPS
Remove the ham from the refrigerator (still wrapped) a couple of hours before you intend to cook it so that it can get closer to room temperature before re-heating.
Do not score the meat itself, just the fat and any skin. When basting, be sure to try to get some glaze in the scores.
Don't be tempted to buy an already cut (spiral cut) ham. They may be convenient for cutting, but dry out really easily when heated.
Chef
