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10 minutes
1 hour 55 minutes
- 1/2 cup apricot preserves
- 2 teaspoons ground ginger
- 1/4 cup bourbon or pineapple juice
- 6- to 8-lb fully cooked smoked bone-in ham
- Preheat the oven to 325°F. Combine the preserves, ginger, and bourbon in a small bowl until mixture is smooth.
- Place the ham on a rack in a shallow roasting pan. Score the top and sides of the ham in a diamond pattern, making cuts about 1/2 inch apart and 1/4 inch deep. Brush the ham with 3 tablespoons of the preserved mixture and insert an ovenproof meat thermometer into the thickest part of the ham.
- After baking uncovered for 45 minutes, generously brush the remaining preserves mixture over the ham. Continue baking for another 45 minutes or until a thermometer reads 140°F. Once done, take the ham out of the oven, cover it loosely with foil, and let it rest for 10 to 15 minutes before carving for optimal tenderness.
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