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Brandied Apricot Glazed City Ham. Brandy, apricot jam, brown sugar, mustard and ground cloves glaze a sugar cured city ham.
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Brandied Apricot Glazed City Ham


  • Brandied Apricot Glazed City Ham
  • I don't wait for a special occasion to cook a glazed ham. We all love ham and there's so many things to do with the leftovers. A city ham is sugar-cured and smoked. A country ham is salt cured and smoked. Country hams are stronger in flavor and require a good deal of preparation before they are ready for eating.
  • 7 to 8 pound sugar-cured ham half, semi-boneless
  • 1 cup apricot jam
  • 1/4 cup brandy
  • 2 tablespoons brown sugar
  • 1 tablespoon yellow mustard
  • 1/2 teaspoon ground cloves


  • Score ham to create a diamond pattern all over the outside.
  • Add remaining ingredients to a saucepan and bring to a low boil, stirring often. Brush ham with about 1/2 cup of the glaze. Glaze every 30 minutes thereafter. If the glaze in the pan starts to thicken, reheat it to make it easier to brush on the ham.
  • Bake 15 minutes per pound at 325 degrees or until internal temperature reaches 170 degrees. Cover for the first hour. Remove cover for the remainder of the cook time. Glaze every half hour.
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