Easter Sunday calls for a delicious ham recipe. Try this twist on a holiday classic with an apricot and mustard flare. Check out our Weekly Ad to make the most of your shopping list.
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1 spiral sliced ham (7 to 8 pounds)
1½ cups apricot preserves
1 cup brown sugar
¼ cup Asian-style hot mustard
1 tablespoon Worcestershire sauce
¾ cup panko breadcrumbs
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh Italian parsley
2 tablespoons unsalted butter, melted
2 teaspoons grated lemon zest
½ cup hot water
Place roasting rack in large roasting pan. Place ham, cut side down, on rack in pan; add ½-inch water to pan. Cover ham loosely with aluminum foil; let stand 30 minutes. Preheat oven to 325°. Bake ham 1 hour.
In small saucepan, heat preserves, brown sugar, mustard and Worcestershire to a simmer over medium heat; simmer 2 minutes. In small bowl, stir breadcrumbs, chives, parsley, butter and zest.
Brush ham with some glaze; bake, uncovered, 20 minutes, brushing with glaze after 10 minutes. Remove ham from oven; increase temperature to 400°. Brush ham with glaze; sprinkle with breadcrumb mixture. Bake 10 minutes longer or until internal temperature reaches 135° and breadcrumbs are browned.
Transfer ham to serving platter; cover loosely with aluminum foil. Let stand 15 minutes before serving (internal temperature will rise to 140° upon standing). Stir water into remaining glaze; serve with ham.
Serve with coarse ground mustard, if desired.
Approximate nutritional values per serving: 564 Calories, 13g Fat (3g Saturated), 172mg Cholesterol, 2807mg Sodium, 51g Carbohydrates, 0g Fiber, 60g Protein