Ham Glazed with Apricot Rum and
Source: Farmer John
1/2 cup Cinnamon Sugar Mixture
1 Egg White
3/4 cup Pecans
1 1/4 cup Apricot Preserves
1 Tbs. Oil
1/2 cup Honey
1/2 cup Maple Syrup
3 Tbs. Cornstarch Slurry (2 Tbs. starch, 4 Tbs. water)
1/16 tsp. Salt
1/8 tsp. Nutmeg ground
3 Tbs. Dark Rum
1/4 tsp. Cloves ground
1 9-10 lb. Farmer John® Shank Half Ham
1: Preheat oven to 350° F.
2: Add cinnamon sugar mixture to a small bowl and set aside. Add egg white to a
separate small bowl and set aside.
3: Lightly dip pecans in egg white and cover each pecan with cinnamon sugar
mixture by dipping in bowl. Place pecans on baking sheet and bake for 5 minutes.
Let cool, then chop pecans and set aside. Keep oven on.
4: In a medium heavy saucepan, combine apricot preserves, oil, honey, syrup,
cornstarch slurry, salt, rum, pecans, nutmeg and cloves. Cook on medium low heat
while stirring for 8 minutes. Remove from heat. Set aside.
5: Line a 18” x 12”metal baking pan with foil and place unwrapped ham in center
of the pan. Cover pan with foil. Place in oven until the internal ham
temperature reaches at least 140° (About 16-17 minutes per pound).
6: Remove the ham from oven. Brush all glaze on ham skin with a pastry brush and
put back in the oven uncovered for about 20 minutes.
7: Cool ham about 5 minutes before slicing.
8: To slice ham, place precut side down on cutting surface. Carve along bone to
remove boneless section of meat.
9: Slice boneless section across the grain and transfer to a serving platter. To
carve remaining meat from bone, insert fork into meat next to bone and make