Baked Easter Ham
Nutrition
Calories: 564 kcalCarbohydrates: 4 gProtein: 58 gFat: 38 gSaturated Fat: 15 gCholesterol: 147 mgSodium: 3776 mgFiber: 2 gSugar: 3 gVitamin A: 0.05 IUCalcium: 23 mgIron: 6 mg
Ingredients
- 12 lbs bone-in ham
- 6 oz dijon mustard with whole seeds
- 2 cups apricot jam
- 1/2 cup dry sherry
Instructions
- Preheat the oven to 350F. Line a baking pan with foil to make cleanup easier. Combine mustard, jam and sherry to make the glaze.
- Score the ham in a diamond pattern, making the lines 3/4 inch apart. Brush ham with glaze and continue doing so every 15-20 minutes while cooking. If you have a large ham make sure you cover it with a foil tent to keep it from drying out.
- The ham will be done when it reaches an internal cooking temperature of 160F.
- Note: Partially cooked hams will need about 20 minutes per pound. Fully cooked hams will only need about 10 minutes per pound.