• 12-14 pound (bone in) Ohio cured smoked ham
  • whole cloves



Glaze 1/3 cup Robert Rothschild Apricot Oven and Grilling Sauce 1 tablespoon Robert Rothschild Apricot Ginger Mustard 2 tablespoons cider vinegar Apricot Maple Sauce 3/4 cup Robert Rothschild Apricot Oven and Grilling Sauce 1/2 cup Ohio maple syrup Preheat oven to 325º F. Remove all but a collar of skin around the shank bone while leaving a layer of fat. Score the fat into diamond shapes. Stud the center of each diamond with a whole clove. Wrap ham in foil. Bake ham for about 11/2 hours. In a medium bowl, combine the grilling sauce, vinegar, and mustard. Take ham from the oven and remove foil. Brush the glaze all over ham. Increase oven temperature to 350º F; return ham to oven and continue to bake for another 20-30 minutes or until the glaze is bubbly and internal temperature of ham is 140º F. In a serving bowl, whisk together the oven grilling sauce with the maple syrup. Heat and serve with ham slices.