• Cooking Time: 120
  • Servings: 26
  • Preparation Time: 15


I found this recipe on Campbell's Kitchen but have made some changes.


  • 1 6 ounce package of dried apricots
  • 3 cups chicken stock
  • 18 pound fully cooked ham (non spiral cut)
  • 6 T butter
  • 1 cup finely chopped shallots
  • 2 jars (12 ounce each) apricot preserves
  • 1/2 cup Dijon mustard
  • zest of one orange


  • Cut apricots into strips.
  • Score ham and place into large roasting pan. Cover with 2 cups of stock and apricots. Bake for 2 hours.
  • Apricot Sauce:
  • Heat butter in large sauce pan. Add shallots and cook until tender. Stir in the preserves, mustard, and orange zest. Add remaining chicken stock and heat to a boil Reduce heat to low and cook and stir for 10 minutes or until the sauce is slightly thickened.
  • Slice the ham and serve with apricot sauce.

Categories: Main Dish 
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