1 tablespoon cornstarch
1 (about 2.5 lb.) boneless smoked ham - tradition
1/2 cup apricot nectar
2 tablespoons orange marmalade
1/4 teaspoon cinnamon
1/2 cup apricot preserves
2 cups apple juice, divided
1 cup mixed dried fruit, coarsely chopped
1 tablespoon cider vinegar
1 tablespoon brown sugar
1/8 teaspoon nutmeg
- Heat oven to 325°F. Place ham and apricot nectar in roasting pan. In small bowl, combine preserves, marmalade, cinnamon and nutmeg; spread over surface of ham. Loosely cover and bake 30 minutes or ham is heated through, basting ham with pan juices every 15 minutes.
- Combine 1 1/2 cups apple juice, fruit, brown sugar and cider vinegar in saucepan; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
- Combine remaining ½ cup apple juice and cornstarch. Stir into fruit mixture. Continue to cook 5 minutes or until bubbly and thickened.
- Slice ham and place on serving platter. Serve warm sauce with ham.
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