Baste ham with glaze during the last 30 minutes of baking. Be sure to reserve some glaze to serve with the ham.
INGREDIENTS:
1 cup Blenheim apricot preserves
1 cup orange juice
1 tablespoon cornstarch
3 tablespoons brown sugar
3 tablespoons brandy
2 teaspoons Dijon mustard
METHOD:
Place preserves in blender jar and process until smooth.
Place pureed preserves, orange juice, cornstarch, and brown sugar in a small saucepan and whisk together until combined. Cook over medium-low heat until the mixture is slightly thickened, stirring frequently. Whisk in mustard and brandy and continue cooking over low heat for 1 to 2 minutes. Remove from heat.
Baste ham with glaze during the last 30 minutes of baking. Reapply during the last 15 minutes, if desired. Serve the remaining glaze with ham.
