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"Smoky ham is basted with a sweet and piquant sauce of apricot preserves, Swanson®Chicken Stock, orange zest, Dijon-style mustard and minced shallots." — Campbell's Kitchen
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1 cup dried apricots
1 cup Swanson® Chicken Stock
1/2 cup packed brown sugar
1 (6 pound) fully-cooked whole boneless ham*
2 tablespoons butter or margarine
1/2 cup finely chopped shallot
2 (12 ounce) jars apricot preserves
1/4 cup Dijon-style mustard
2 teaspoons grated orange peel
Ham and topping were very good but found it a little too sweet, I halved the apricot preserves and used about a cup of the dijon mustard instead. Also could have halved the recipe, it was a lot of topping. But overall the was a very good recipe and everyone enjoyed it!!
This is very good! I have also used it on chicken. I haven't used the orange zest called for(no oranges). Still great. I 1/2'd the recipe.
6 Ratings
AMAZING!!! We cooked this for Christmas dinner last year, and we will definitely be using the same recipe again this year. It was a huge hit with everyone! Yummy, I can't wait to have it again!
This recipe was delicious, especially the sauce. I followed the recipe exaclty, received lots of compliments, and am still enjoying the leftovers!
Yummie!
This was a big hit at Easter. Yum!
Raw ham is slow roasted and seasoned with a sweet smoky sauce.
This ham makes an elegant dish for any special occasion.
An apricot jam, dry mustard, and brown sugar glaze makes baked ham special.
