Perfect Easter Glazed Ham

• 1/4 cup firmly packed brown sugar
• 2 teaspoons grated orange peel
• 2 teaspoons grated lemon peel
• 3/4 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1 fully cooked (6 to 9 lbs.) bone-in smoked ham, shank portion
• 1 tablespoon whole cloves
• 1 cup wine (can substitute white grape juice)
• 2/3 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 1/3 cup apricot preserves
• 2 tablespoons wine (can substitute white grape juice)

Heat oven to 300 degrees F.

Combine the brown sugar, orange and lemon peels, ginger, and cinnamon in a bowl.

Score top and sides of ham with knife in a crisscross pattern.  Pat the ham with the spice mixture and stud with cloves.

Combine wine and orange and lemon juices in a 13x9-inch roasting pan.  Place ham, scored side up, in pan.  Bake 30 minutes.  Cover ham loosely with foil.  Bake 1 hour to 2 hours more, basting every 20-30 minutes, until an instant-read thermometer inserted in center of ham registers 135 degrees F.  (Note:  Generally, allow 20 minutes per pound of ham.)

Make the glaze:  Press the preserves through a strainer into a cup (to equal 1/4 cup); stir in the 2 tablespoons of wine.  Uncover the ham and brush it with the glaze.  Return the ham to the oven and bake 5 - 10 minutes more (uncovered).  Remove the ham from the oven and let it stand for 15 - 20 minutes before carving.

To make the sauce:  Skim the fat from the pan juices and strain into a bowl.  (If there is more than 1 cup of pan juices, return the liquid to the roasting pan and bring to a boil over medium-high heat.  Gently boil until the liquid is reduced to 1 cup.)

To serve:  Transfer ham cut to a large cutting board.  Holding ham steady with fork, cut horizontally along top of bone to cut off a boneless wedge of ham.  Place ham wedge, cut side down, on the carving board and cut into thin slices.  Transfer the slices to a serving platter.  Turn ham over and repeat.  Serve with sauce.  Garnish with fruit, if desired.

Makes 12 servings.

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