Ingredients:

  • 1 (8-10 pound) fully cooked bone-in ham
  • 1 cup (240 ml) water
  • 1 cup (240 g) apricot preserves
  • 1/2 cup (120 ml) Dijon mustard
  • 1/4 cup (60 ml) apple cider vinegar
  • 1 tablespoon (15 g) brown sugar
  • 1 teaspoon (5 g) ground cinnamon
  • 1/2 teaspoon (2.5 g) ground ginger
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 325°F (163°C).
  2. Place the ham in the roasting pan, cut side down, and score the surface in a diamond pattern, about 1/4 inch deep.
  3. In a medium bowl, combine apricot preserves, Dijon mustard, apple cider vinegar, brown sugar, cinnamon, ginger, salt, and pepper. Mix until smooth.
  4. Brush the glaze generously over the surface of the ham, allowing some to run into the scored cuts.
  5. Add water to the bottom of the roasting pan, cover the ham loosely with aluminum foil, and bake in the preheated oven for about 1 hour, basting every 20 minutes.
  6. Remove the foil and brush the ham with additional glaze. Increase the oven temperature to 375°F (190°C) and bake for an additional 30 minutes, or until the internal temperature reaches 140°F (60°C).
  7. Let the ham rest for at least 15 minutes before slicing.