I was charge of Christmas Eve dinner last year. It was my first holiday meal ever, so I was equally nervous and excited about it. Usually we go to my Grammy’s house for Christmas Eve, but since last year was the first year in our new home, I offered to host.
I made dinner for 12 people total, including my family and Billy’s family. No sweat, right?
After quite a bit of consideration, I decided the star of the meal would be a spiral ham with an apricot glaze — a great Katie Lee recipe I saw featured on one of Rachael Ray’s holiday shows (recipe featured below).
It was so good, I might have to make it again this year!
Happy Holidays, everyone!
- One 7- to 8-pound cured, smoked, bone-in ham
- 2 cups apricot jam
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter
- 2 tablespoons fresh sage, minced
- 1 tablespoon red wine vinegar
- 1 bay leaf
- Pinch of ground cloves
- Pinch of cinnamon
- Preheat oven to 375ºF
- Place ham on a rack in a roasting pan with the fat side up. With a knife, lightly score the fat in a diamond pattern, taking care not to cut into the meat. Bake ham for 1 hour.
- While ham is baking, make the glaze: In a small saucepan, combine jam, Dijon, butter, sage, vinegar, bay leaf, cloves and cinnamon over medium-low heat. Stir until thin and syrupy.
- After ham has baked 1 hour, brush with about half of the glaze and return to the oven. Continue to glaze the ham every 15 to 20 minutes for about an hour to an hour and a half longer, until the internal temperature reaches about 130ºF. If the glaze starts to burn, tent with a piece of greased foil.
- Remove ham from oven and tent with greased foil. Let rest for about 10 minutes before carving.
Recipe Source: Rachael Ray
Photo: “Honey Glazed Ham” by Shardayyy is licensed under CC BY 2.0
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