A recipe video demonstrating how to make Baked Apricot Mustard Ham with a simple and delicious pan sauce. I'll show you how to score the ham, prepare it for baking, and easily create a sweet mustard glaze. The glaze bakes into sticky, burnished perfection while the drippings are transformed into an amazing pan sauce using one simple ingredient. Perfect for entertaining and family gatherings.
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Ingredients:
910 pound bonein ham portion
1/3 cup Dijon mustard
2/3 cup apricot jam divided
2 tbsp fresh herbs, rosemary, parsley, thyme finely chopped
2 tbsp olive oil
1 clove garlic minced
juice from half a lemon
pinch salt
pinch black pepper
several sprigs of fresh herbs, rosemary, parsley, thyme

Instructions:
Preheat oven to 325℉. Remove ham from the packaging and score ham by cutting just through the skin in diagonal lines about 1" apart. Repeat the diagonal line in the opposite direction to create a diamond pattern. Pat the ham dry with a paper towel.
In a small bowl whisk together mustard, half the apricot jam, chopped fresh herbs, olive oil, garlic, lemon juice, salt and pepper.
Lay ham face down in a roasting pan and scatter a handful of fresh herbs around the ham. Smear half of the mustard rub evenly over the ham. Add 3/4 cup water to the pan and cover tightly with foil.
Bake for approximately 22 1/2 hours until warmed through and an internal temperature of 135℉ is reached.
Increase oven temperature to 400℉ and rub the ham with the remaining mustard rub. Continue to bake uncovered for 2030 minutes until golden, browned and the internal temperature is 140℉. Remove from the oven and move ham to a serving platter. Cover the ham with aluminum foil and allow to rest for 1520 minutes while the sauce is made.
Strain pan drippings into a small saucepan and reduce by about half (3/41 cup of reduced liquid). Add remaining 1/3 cup of apricot jam and whisk to combine.
Slice ham and serve with sauce on the side.