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Recipe Goldmineon
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1 cup Swanson® Chicken Stock
1/2 cup packed brown sugar
1 fully-cooked whole boneless ham * (6- to 8-pounds)
2 tablespoons butter
1/2 cups finely chopped shallots
2 jars (12 ounces each) apricot preserves
1/4 cup Dijon-style mustard
2 teaspoons grated orange zest
* Place the apricots and stock into a microwave-safe measuring cup. Microwave on HIGH for 2 minutes. Let the mixture cool. Remove the apricots and cut into strips. Reserve the stock. Stir the apricots, sugar and 1/4 cup reserved stock in a small bowl.
* Place the ham into a roasting pan. Bake at 325 degrees F for 2 hours or until the ham is heated through. Brush with the apricot mixture during the last 30 minutes of baking and baste frequently with the pan drippings.
* Heat the butter in a 10-inch skillet over medium heat. Add the shallots and cook until they're tender. Stir in the preserves, mustard, orange zest and remaining reserved stock and heat to a boil. Reduce the heat to low. Cook and stir for 10 minutes or until the stock mixture is slightly thickened.
* Slice the ham and serve with the apricot sauce.
* *You can use a 3-pound fully-cooked half boneless ham for 16 servings. Prepare as directed above, but reduce the remaining ingredients in half and the cooking time to 1 hour or until the ham is heated through.
Makes 32 servings.
Recipe and photograph provided courtesy of Campbell's Kitchen.
You don't have to be "lucky" to experience the personal freedom and financial success you're looking for. We are a team of experienced professionals who have been making money from home for years! Let us show you RISK FREE and with NO HYPE!
Recipe Goldmineon
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If you're looking for a centerpiece to serve a hungry crowd,
this tasty baked ham should do the trick. Both the apricot glaze
and the apricot sauce are easy to make, and add great flavor
to the ham.
Double-Apricot Glazed Ham
1 cup dried apricots1 cup Swanson® Chicken Stock
1/2 cup packed brown sugar
1 fully-cooked whole boneless ham * (6- to 8-pounds)
2 tablespoons butter
1/2 cups finely chopped shallots
2 jars (12 ounces each) apricot preserves
1/4 cup Dijon-style mustard
2 teaspoons grated orange zest
* Place the apricots and stock into a microwave-safe measuring cup. Microwave on HIGH for 2 minutes. Let the mixture cool. Remove the apricots and cut into strips. Reserve the stock. Stir the apricots, sugar and 1/4 cup reserved stock in a small bowl.
* Place the ham into a roasting pan. Bake at 325 degrees F for 2 hours or until the ham is heated through. Brush with the apricot mixture during the last 30 minutes of baking and baste frequently with the pan drippings.
* Heat the butter in a 10-inch skillet over medium heat. Add the shallots and cook until they're tender. Stir in the preserves, mustard, orange zest and remaining reserved stock and heat to a boil. Reduce the heat to low. Cook and stir for 10 minutes or until the stock mixture is slightly thickened.
* Slice the ham and serve with the apricot sauce.
* *You can use a 3-pound fully-cooked half boneless ham for 16 servings. Prepare as directed above, but reduce the remaining ingredients in half and the cooking time to 1 hour or until the ham is heated through.
Makes 32 servings.
Recipe and photograph provided courtesy of Campbell's Kitchen.
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© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.