• 1 large ready-to- eat boneless ham
  • Whole cloves
  • 1/4 cup Dijon mustard
  • 1 cup dark brown sugar
  • 3 cups apple juice
  • 1 pound dried apricots
  • 1 cup Madeira (or dry sherry)


Score the ham with a sharp knife, cutting in about 1/4 inch and making a diamond pattern on the ham surface.

Insert a whole clove in the crossed point of each diamond.

Place the ham in a shallow baking pan.  Smear evenly on top and sides with the mustard.

Pat over the sugar.

Pour the apple juice in the bottom of the pan.

Bake in a 325 º F. oven until hot through.  (instant thermometer should read 160 º F.)  Meanwhile, combine the apricots and Madeira in a small saucepan.  Bring to a boil, cover and remove from the heat.About 30 – 45 minutes before the ham is done, add the apricots with their liquid to the pan.  Continue to bake, basting the ham every 10 minute.

Transfer the ham to a serving platter.

Attach the apricots with toothpicks to the top of the ham.

Serve with the pan juices on the side to ladle over.

Serve with extra Dijon mustard on the side.