Recipes & Food
- 5.4 kg fully cooked bone-in smoked ham
- 250 ml pear juice
- 150 ml apricot jam
- 75 ml packed brown sugar
- 15 ml dry mustard
- 15 ml cider vinegar
- 5 ml ground ginger
- 1 ml ground allspice
Place ham on rack in roasting pan; pour in 2 cups (500 mL) water. Cover tightly with foil; roast in 325°F (160°C) oven until meat thermometer registers 130°F (55°C), about 3 hours.
In small saucepan, whisk together pear juice, jam, sugar, mustard, vinegar, ginger and allspice over medium heat until jam is melted; brush half over ham. Bake, covered and brushing with remaining jam mixture halfway through, until thermometer registers 140°F (60°C), 1 hour.
Transfer to cutting board; tent with foil and let stand for about 20 minutes before serving.