Celebrate Easter dinner with a delicious apricot-glazed spiral ham -- it's bursting with flavour and feeds 12!

Servings: 12

Ingredients:

1 fully cooked spiral-cut ham, about 9 lb (4 kg)
1 cup (250 mL) pear juice or pear nectar
2/3 cup (150 mL) apricot jam
1/3 cup (75 mL) packed brown sugar
1 tbsp (15 mL) each dry mustard and cider vinegar
1 tsp (5 mL) ground ginger
1/4 tsp (1 mL) ground allspice

Preparation:

Place ham, flat side down, on rack in roasting pan; pour in 2 cups (500 mL) water. Cover tightly with foil; roast in 325°F (160°C) oven until meat thermometer registers 130°F (55°C), about 3 hours.

In small saucepan, whisk together pear juice, jam, sugar, mustard, vinegar, ginger and allspice over medium heat until jam is melted; brush half over ham. Bake, covered and brushing with remaining jam mixture halfway through, until thermometer registers 140°F (60°C), 1 hour.

Transfer to cutting board; tent with foil and let stand for about 20 minutes before serving.

Additional Information

• Variation
  Apricot-Glazed Whole Ham:
  Replace spiral ham with 12 to 15 lb (5.4 to 6.75 kg) fully cooked bone-in smoked ham. Roast as directed for 3 hours.

  Slide sharp knife under skin (if any) and lift off. Trim fat to 1/4-inch (5 mm) thickness; diagonally score into diamond shapes. Brush with half of the jam mixture; bake, covered and brushing with remaining jam mixture halfway through, until thermometer registers 140°F (60°C), 1 hour.

  Makes 16 to 20 servings.