Prep: 25 minutes plus standing
Bake: 1 hour 30 minutes • Serves: 12
1-1/2 cups apricot preserves
1 cup brown sugar
1/4 cup Asian-style hot mustard
1 tablespoon Worcestershire sauce
3/4 cup panko breadcrumbs
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh Italian parsley
2 tablespoons unsalted butter, melted
2 teaspoons grated lemon zest
1/2 cup hot water
1.Place roasting rack in large roasting pan. Place ham, cut side down, on rack in pan; add 1/2 inch water to pan. Cover ham loosely with aluminum foil; let stand 30 minutes. Preheat oven to 325°. Bake ham 1 hour.
2.In small saucepan, heat preserves, brown sugar, mustard and Worcestershire to a simmer over medium heat; simmer 2 minutes. In small bowl, stir breadcrumbs, chives, parsley, butter and zest.
3.Brush ham with some glaze; bake uncovered 20 minutes, brushing with glaze after 10 minutes. Remove ham from oven; increase temperature to 400°. Brush ham with glaze; sprinkle with breadcrumb mixture. Bake 10 minutes longer or until internal temperature reaches 135° and breadcrumbs are browned.
4.Transfer ham to serving platter; cover loosely with aluminum foil. Let stand 15 minutes before serving (internal temperature will rise to 140° upon standing). Stir hot water into remaining glaze; serve with ham.
Approximate nutritional values per serving:
564 Calories, 13g Fat (3g Saturated), 172mg Cholesterol,
2807mg Sodium, 51g Carbohydrates, 0g Fiber, 60g Protein
Serve with coarse ground mustard, if desired.