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Baked Easter Ham
From The Martha Stewart Cookbook


12-pound uncooked smoked ham, bone-in
1 8-ounce jar Dijon mustard with whole seeds
2 cups apricot jam
1/2 cup dry sherry


Preheat the oven to 275F (135C). Line a baking pan with foil. Put the ham on the foil, fat-side up. Wrap well with another piece of foil. Bake for 3-1/2 hours. Remove from oven, unwrap, and with a large, sharp knife cut off the rind and all but 1/4 inch of fat. Make a glaze by combining the remaining ingredients.

Score the fat in a diamond pattern, making the lines 3/4 inch apart. Pour out any pan juices and lightly coat the ham with the glaze and return it to the oven. Every 15 minutes spoon more of the glaze over ham. The ham should be done in 1 hour. Remove to a serving platter until ready to carve. (Do not refrigerate before serving.)

Variation: The ham can be studded with whole cloves in a decorative pattern, and then glazed.

Yield: Makes 20 servings

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