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Steps
1
Heat oven to 325°F. If using shallow roasting pan without rack, line pan with foil. Trim fat from ham if necessary. Score ham diagonally at 1-inch intervals, cutting about 1/4 inch deep; score in opposite direction to form diamond shapes. Insert ovenproof meat thermometer so bulb reaches center of thickest part of ham, but does not rest in fat or on bone.
2
Place ham, fat side up, in foil-lined pan or on rack in roasting pan; add 1 cup water to pan. If using Brown Sugar-Cider Glaze, in 1-quart saucepan, mix all ingredients; heat to boiling over medium-high heat, stirring frequently. Brush 1/3 of glaze mixture over ham.
3
Bake uncovered 1 hour. Brush another 1/3 of glaze over ham; bake uncovered 1 hour to 1 hour 30 minutes longer, spooning pan drippings frequently over ham and brushing with remaining 1/3 of glaze, until thermometer reads 135°F. Remove from oven.
4
Let ham stand in roasting pan 15 minutes before slicing, spooning pan drippings frequently over ham, until thermometer reads 140°F. If using Cherry-Apricot Sauce, in 1-quart saucepan, mix all ingredients; cook over medium-high heat 3 to 5 minutes, stirring frequently, until mixture boils and sauce has thickened. Serve sauce with ham.
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You can serve this ham with either the sauce or the glaze - or both! Brush ham with the Brown Sugar-Cider Glaze during baking and serve with the Cherry-Apricot Sauce.
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