In a food processor or blender, puree the apricot preserves. Heat the puree gently in a small saucepan and blend in the mustard until smooth. Spread the glaze all over your ham before baking.
Just don't decide to broil the baked ham for a couple of seconds to brown the glaze, and then leave it under the broiler for a couple of minutes. That's what I did once, and we ended up with a ham that was crusted in a solid sheet of black ash. The ham underneath was fine, but no one would have called it "glazed."
When the ham is done baking, turn on the broiler. Then leave the oven door ajar and stand right there, watching, until the glaze is as brown as you like. It probably won't take more than 45 seconds. After all, the glaze will have been baking for awhile already.
Wine Pairing(s)
Jean-Claude Boisset Pommard '1er Cru Les Chaponnieres'
Marques de Riscal Reserva
E. Tsantalis Agioritikos
Hospices de Beaune 'Cuvee Raymond Cyrot' Pommard
Chateau Ste. Michelle 'Nellie's Garden' Dry Rose
Oak Grove Reserve Zinfandel
Heath 'Southern Roo' Chardonnay-Viognier
Baumard Cremant de Loire
Franciscan 'Oakville Estate' Zinfandel
Louis Jadot Les Suchots
Calories From Fat 20 Protein 2 Total Fat 2 Carbohydrates 9
Calories 60 Dietary Fiber 1 Calcium 42 Sodium 4 Vitamin A 25
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