Ingredients:
1 cup apricot preserves
3 tablespoons brandy (not brandy flavoring)
1 tablespoon corn starch (premixed in ¼ cup water)
1 cup orange juice
3 tablespoons dark brown sugar
2 teaspoons Dijon mustard (or Creole mustard)
1 ham of choice
Directions:
Preheat
oven to 325° F. Place ham in roasting pan fat side up; the melting fat
will baste your ham. Turn ham over half way through baking to avoid
uneven salting from the brine in the meat. If roasting a ham that is not
precooked, bake for approximately 20-30 minutes per pound. If the ham
is precooked, follow the label directions for cooking times. In a sauce
pan, whisk orange juice, apricot preserves, brown sugar and corn starch
mixture until well combined. Cook over medium low heat until slightly
thickened, stirring frequently. Add mustard and brandy, whisk. Continue
cooking over low heat 1 to 2 additional minutes. Remove from heat. Pour
glaze on ham during the last 30 minutes of baking. Reapply during the
last 15 minutes.