- 1 Fully cooked bone-in ham (6-8 pounds)- ½ Cup packed brown sugar- 3 Tbsp ground mustard- Whole cloves (if desired)- ½ Cup Wildfare Apricot Preserves with Chia Seeds
Place ham on a rack in a roasting pan. Score the surface of the ham ½” deep on the diagonal in a crosshatch patten. Preheat oven to 325 degrees.
Combine brown sugar and mustard in a bowl. Slather the mixture over the surface of the ham. Press cloves into the center of each diamond crosshatch, if desired.
Place ham into the oven and bake uncovered for 1 hour.
Remove ham from oven to spoon the apricot preserves over the surface of the ham. Return ham to the oven for 15 to 30 minutes longer. Keep an eye on the apricot preserve glaze to ensure it does not burn.
(If you have leftovers – and you probably will – consider a ham and gruyere sandwich with mustard spread on one slice of bread and Apricot Preserves spread on the other. A little salty, a little sweet, a little tangy – a lot of delicious!)