We cooked this up for Easter dinner last weekend and it was so easy and delicious I think I’m going to have to do it again sometime soon. It came from the most recent issue of the LCBO’s Food & Drink magazine. This recipe is aimed towards a bone-in ham that is about 7-8lb (3.1-3.8kg). Mine was 5.3kg so I just doubled the amounts. It’s not an exact science, after all. The only ham we could get this size happened to be precut in a spiral, but I think you’ll probably have better results if you use an uncut ham.
Preheat your oven to 325°F and take the net and plastic off the ham. Mine also came with a honey glaze that I discarded. Line a roasting pan with foil such that there’s enough hanging off the sides to completely cover the ham.
Set the ham in the pan, fat side up.
Trim off the excess fat. This was a little harder to do with a spiral cut ham.
Score the ham in a diamond pattern, sprinkle liberally with pepper, and then jam whole cloves into the diamond criss-crosses. Or, if it’s already cut, wedge the cloves between the slices.
Wrap the foil around the ham and seal the edges. Bake for about three hours (or 15 minutes per pound), until a thermometer inserted into the ham (but not touching the bone) reads 140°F.
When that’s nearly done baking, grab a small saucepan and mix together 3/4 cup apricot jam, 1 teaspoon cinnamon, and 1 teaspoon ground ginger.
Heat the jam on low until it’s melted and bubbly.
Open the foil on your ham when it’s ready and cover it with glaze (don’t forget to remove the cloves!). Continue to bake, uncovered, for a further 15 minutes, until the glaze is starting to caramelize.
Tent the foil over the ham to keep it from drying out and let it stand for another 15 minutes before carving.
To carve a spiral ham, simply twist the knife at the bone to separate the ham, Then cut along the sinew lines for clean slices. I love apricot jam. And this just gave me another reason to love it more.