- 1 large ready-to- eat boneless ham
- Whole cloves
- 1/4 cup
- 1 cup dark brown sugar
- 3 cups apple juice
- 1 pound dried apricots
- 1 cup
Madeira(or dry sherry)
Score the ham with a sharp knife, cutting in about 1/4 inch and making a diamond pattern on the ham surface.
Insert a whole clove in the crossed point of each diamond.
Place the ham in a shallow baking pan. Smear evenly on top and sides with the mustard.
Pat over the sugar.
Pour the apple juice in the bottom of the pan.
Bake in a 325 º F. oven until hot through. (instant thermometer should read 160 º F.) Meanwhile, combine the apricots and
Transfer the ham to a serving platter.
Attach the apricots with toothpicks to the top of the ham.
Serve with the pan juices on the side to ladle over.
Serve with extra