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1 (5 pound) canned ham
1 teaspoon dry mustard
1 1/2 cups packed brown sugar
1/4 cup Amaretto
1 can apricot halves, drained (reserve juice)
1/2 cup apricot juice
Heat oven to 375 degrees F.
Drain jelly from ham and trim off excess fat. Mix the dry mustard, brown sugar and Amaretto. Reserve 2 teaspoons. Blend together to form thick glaze.
Place ham onto bake rack in 2-inch deep drip pan. Score diamonds on top of ham. Pour mixture over top of ham.
Bake for 1 hour 20 minutes, basting every 20 minutes with drippings. During last 20 minutes of baking, place apricot halves on top of ham and sprinkle 2 teaspoons Amaretto over top.
Yield: 4 to 6 servings