Baked Ham with Apricot Mustard Glaze

The meat counter at your market is likely to carry a few different kinds of ham. Choose half a smoked bone-in ham labeled "fully cooked." In this recipe a country-style ham would be too dry and salty.

1 (7 lbs) cured smoked ham, butt end, bone-in, room temperature
2 cups apricot jam
¼ cup mustard powder
butter, for aluminum foil

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5), with rack in lowest position. Line a large roasting pan with aluminum foil; place roasting rack in pan.

With a sharp knife, trim fat, leaving a ¼" thick layer. Lightly score fat in a diamond pattern (do not cut into meat). Place ham, fat side up, on rack; roast 1 hour.

Meanwhile, in a small saucepan, combine jam and mustard (they can be mixed and refrigerated up to 1 day ahead). Transfer ½ cup mixture to a small bowl to glaze ham. Set aside saucepan with remaining mixture.

After 1 hour, brush ham with glaze. Repeat every 15 minutes until brown and shiny, and an instant-read thermometer inserted in the thickest part, avoiding bone, registers 130°F, about 1 hour more (if glaze starts to burn, tent ham with buttered foil). Discard unused glaze. Remove ham from oven; cover loosely with buttered foil to keep warm. Temperature will then rise another 5-10°F.

Bring jam mixture in saucepan to a boil. Carve ham, reserving bone and 2 cups of meat for Split Pea Soup. Serve with sauce.

Makes 8 servings.