Baked Ham with Jalapeño-Apricot Glaze

• ▢ 1 (8-9 pound/3-4 kilogram) fully cooked, bone-in ham
• ▢ ¾ cup apricot preserves
• ▢ 1 jalapeño pepper, , seeded and diced
• ▢ 2 tablespoons Dijon mustard

• Preheat the oven to 325°F.
• Using a sharp knife, score the outer rind of the ham in a diamond-shaped pattern. Place the ham in a roasting pan and tightly cover with aluminum foil.
• Roast the ham for about 2 hours, until heated through and the internal temperature reaches 110°F.
• Meanwhile, combine the apricot preserves, jalapeño, and Dijon mustard in a small saucepan. Bring to a boil, reduce the heat to a simmer, and cook for 5-6 minutes, stirring often. Remove from heat and let cool slightly.
• Remove the foil from the ham and brush with the glaze. Increase the oven temperature to 400°F and continue cooking the ham for another 30-40 minutes, brushing with the glaze every 10 minutes until well-browned.

Nutrition