- 12-14 lbs. Cured smoked ham, bone in, cooked
- Whole cloves
- 1/3 cup Robert Rothschild Farm Apricot Ginger Oven & Grill Sauce
- 2 Tbsp. Cider vinegar
- 1 Tbsp. Robert Rothschild Farm Apricot Ginger Mustard
- 3/4 cup Robert Rothschild Farm Apricot Ginger Mustard
- 6 Tbsp. Robert Rothschild Farm Maple Praline Gourmet Syrup
Remove skin, leaving a layer of fat and a collar of skin around the shank bone. Score the fat into diamond shapes. Stud the center of each diamond with a whole clove.
Wrap ham in foil. Bake in preheated 325 degrees F oven for an hour and 30 minutes.
In a bowl combine the Apricot Ginger Oven & Grill Sauce, vinegar and 1 tablespoon Apricot Ginger Mustard.
Take ham from the oven and remove the foil. Brush ham with glaze over the top and sides. Increase heat to 350 degrees F and continue to bake for another 20-30 minutes or until the glaze is bubbly.
In a bowl whisk together the 3/4 cup Apricot Ginger Mustard and Maple Praline Gourmet Syrup. Heat sauce and serve with ham slices.