Apricot-Citrus Stuffed Ham
- Total Time
Tart fruits, such as apricots and lemons, pair especially well with a rich, salty meat like ham. They'll add wonderful flair to your Easter meal.
extra-lean ham (5% fat)24 oz, roast cut
dried apricot halves18 halves
lemon zest1 Tbsp
orange zest1 ½ Tbsp
frozen orange juice concentrate4 Tbsp, at room temperature
fresh lemon juice¼ cup(s)
brandy1 fl oz, or bourbon (about 2 tbsp)
- Preheat oven to 350°F.
- Use a paring knife to cut a hole through center of ham. Press 6 apricots and half of each zest into opening. Make crisscross cuts in top of ham, about 1/8-inch deep. Set ham in a baking pan and sprinkle remaining apricots around it.
- To make glaze: Stir together honey, juices, brandy and remaining zests. Brush ham with glaze, then pour glaze around ham.
- Bake 40 minutes, basting top every 10 minutes. Slice, serve hot and drizzle with extra glaze. Yields about 3 1/2 ounces of ham, 3 apricots and 2 1/2 tablespoons of sauce per serving.