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How to Make Flan
Peruvian Arroz con Pollo
Guajillo-Rubbed Apricot Sage Glazed Ham
guajillo-rubbed apricot sage glazed ham
bone-in ham (7 to 9 lb)
tablespoons dried guajillo chili powder
tablespoon olive oil
oz Cascadian Farm® organic apricot fruit spread
cup sherry cooking wine
teaspoon dried sage
teaspoon mustard powder
Preheat oven 325°F.
Place ham cut-side down on a shallow cooking pan. With a small knife cut cross-hatch incisions 1/2 inch deep around ham. Sprinkle and rub guajillo powder all over ham. Insert whole cloves in openings of cross-hatches evenly around ham. Set aside.
In a medium saucepan on medium-low heat, heat oil. Add apricot preserves and wine. Stir until preserves have liquefied a bit. Add dried sage and mustard powder. Stir and continue cooking for 10 minutes until all ingredients have combined.
With a barbecue brush, brush one-third of glaze on ham, evenly distributed. Place in the oven and bake for 1 hour and 30 minutes, glazing every 20 minutes.
Remove from oven, let cool slightly, slice and enjoy.
Out of cooking sherry, use orange juice instead.
No nutrition information available for this recipe
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