Apricot-citrus stuffed ham
PersonalPoints™ per serving
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 (or frankly any time you feel like making ham!). The glaze is a simple mixture of honey, orange juice, lemon juice, brandy, lemon zest, and orange zest. After brushing and pouring some of the glaze on and around the ham, make sure you keep some extra for drizzling after slicing and serving hot. You want to have as much of that delicious glaze on your perfectly cooked ham as possible! You'll love those roasted apricot halves alongside too.
Extra-lean ham (5% fat)
24 oz, roast cut
Dried apricot halves
Frozen orange juice concentrate
4 Tbsp, at room temperature
Fresh lemon juice
1 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.