Don’t be seduced by the convenience of a spiral sliced ham. You can do better! This is so easy it barely counts as a recipe. Yet it yields a succulent, juicy ham that you can be proud to serve. Look for a butt ham that is not sliced, with the bone still in. (p.s. the butt is actually the top half of the leg.)
- 1 7lb. butt ham
- 1 C. apricot jam
- 1/4 C. grainy honey mustard
Heat the oven to 350 degrees. In a Dutch oven place the ham, cut side down. Bake in the oven for 1 hour. Remove the ham from the oven and score the top, cutting with a sharp knife about 1/2 inch down into the ham in a cross hatched pattern.
Mix the jam and mustard together in a bowl and spread all over the top of the ham. Return the ham to the oven for another 40 minutes. Remove the ham and let it sit for about ten minutes before slicing.