Apricot-Glazed Ham

One 7- to 8-pound cured smoked ham, bone in

2 cups apricot spread

2 tablespoons unsalted butter, plus more for greasing the foil

2 tablespoons Dijon mustard

2 tablespoons minced fresh sage

1 tablespoon red wine vinegar

1 bay leaf

Pinch of ground cloves

Pinch of cinnamon

Preheat the oven to 375 degree F.
Place the ham on a roasting rack in a roasting pan with the fat-side up. Use a knife to lightly score the fat in a diamond pattern, taking care not to cut into the meat. Bake the ham for 1 hour.
While the ham is baking, make the glaze. In a small saucepan, combine the apricot spread, butter, mustard, sage, vinegar, bay leaf, cloves and cinnamon over medium-low heat. Cook, stirring, until the glaze is thin and syrupy.
After the ham has baked 1 hour, brush with about half of the glaze and return to the oven. Cook, glazing the ham every 15 to 20 minutes, until the internal temperature reaches about 130 degrees F, 1 to 1 1/2 hours longer. If the glaze starts to burn, tent with a piece of greased foil.
Remove the ham from the oven and tent with a piece of greased foil. Let rest for about 10 minutes before carving.

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