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1 Ham (10 - 12 pound)
1 c Dijon mustard
2 c Apricot jam
1/2 c Dry sherry
Preheat oven to 300 degrees. Line baking pan with aluminum foil.
Place ham on foil, fat side up, and wrap well with more foil. For
"fully cooked" boneless ham, cook 15 to 18 minutes per pound until
meat thermometer registers internal temperature of 140 degrees. For
boneless ham labeled "cook before eating, " cook 17 to 21 minutes pre
ound until meat thermometer registers internal temperature of 160
Remove ham from oven and trim of excess fat. Score ham in diamond
pattern and stud with cloves.
In smalll bowl, combine mustard, jam and sherry until smooth. Coat
ham with glaze and return to oven 1 hour, spooning glaze over ham
every 15 minutes. (Figure this 1 hour into total time needed to cook
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