Dave & Angie's Apricot Glazed Ham
When the Fussell family gathers around the holiday table, one dish everybody looks for is Dave and Angie's Apricot Glazed Ham. For Easter, Angie adds a splash of Duplin Brice's Creek. Come Christmas, she switches to Naughty & Nice white wine. The wine joins apricot nectar in the baking pan. Dave finishes the ham with a delectable clove-spiced, brown sugar glaze. When it finally comes from the oven, the whole family rushes to the kitchen hoping to sneak a bite. Pair this ham with Muscadine Moscato Red in spring and traditional Duplin Christmas Wine for the holiday season.
Ingredients:
- 1 fully cooked, bone-in ham weighing 10 pounds
- 1½ cups apricot nectar
- 2 cups Duplin Brice's Creek or Naughty & Nice (or try your favorite Duplin white wine)
- 2 cups brown sugar
- 1 teaspoon ground cloves
- 1 tablespoon spicy mustard or 1 teaspoon dry mustard
- 1 tablespoon of your favorite Duplin red wine
Directions:
- Preheat the oven to 300 degrees. Place ham in shallow roasting pan. Pour apricot nectar and Duplin Brice's Creek, Naughty & Nice or your favorite Duplin white wine into the pan. Tent the pan with foil and bake in preheated oven for 2½ to 3 hours.
- In a small bowl, blend the brown sugar, ground cloves, dried mustard and your favorite Duplin red wine.
- Thirty minutes before the end of the cooking time, remove the ham from the oven. Remove the foil and carefully drain all but about a half inch to an inch of liquid from the pan.
- Using a sharp knife, score the ham in a crosshatch pattern. Coat the fat side of the ham all over with the brown sugar mixture. Return ham to the oven uncovered and bake for another 30 minutes, basting the meat side of the ham every 10 minutes with liquid from the pan.
- Remove ham from the oven. The ham’s internal temperature should be 145 degrees. Allow ham to rest at least 15 minutes before carving.
- Makes 10 to 12 servings.
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