Apricot Roasted Ham

Serves 8

What you will need:

1 bone-in ham, about 4 pounds

¼ cup Patricia & Paul Apricot White Balsamic

2 Tbsp Patricia & Paul Local Honey

1 Tbsp Patricia & Paul Milanese Gremolata Extra-Virgin Olive Oil

1 Tbsp cornstarch

1 tsp Dijon mustard

1 sprig rosemary or 1 tsp dried rosemary

½ tsp ground black pepper

Preparation:

Preheat the oven to 425 degrees F. Rinse the ham in hot water and pat dry. Place it in a roasting pan just large enough to hold it snugly. With a sharp knife, pierce the ham several times, at least 2 inches deep. In a small bowl, combine the apricot balsamic, honey, EVOO, cornstarch, and Dijon, and mix them into a paste. Brush or spoon this over the ham and sprinkle the rosemary and pepper over top. Bake, uncovered, for 10 minutes to seal in the juices and create a crust. Turn the oven temperature down to 325 degrees F and roast the ham for an additional 45 minutes, or until the internal temperature is 165 degrees F. Remove the ham from the oven, baste it with its cooking juices, and let stand for 10 minutes before carving. Use the pan drippings for gravy.