This got the name “Damn Ham” when Mama tried to transport this ham from Littlefield to Uncle Gus’s house in Lovington, New Mexico one holiday and the glaze sloshed all over her car. She got to Gus’s house and told us about the damage to her car brought on by this poor ham, but referred to it as the “damn ham”. Mama’s grandkids enjoyed referring to the ham as the “damn ham” all weekend, taking full advantage of the “quoting a cuss word exemption”…it was sooo much fun!
1-12 oz. can Kern’s apricot nectar
1 cup firmly packed brown sugar
apricot preserves, good quality (Mama clued me into this secret ingredient after I printed her cookbook, so this may not appear in any other copy of her recipe for this ham)
1 stick cinnamon
6 whole cloves
1 (4 to 6 lb.) ham (the kind with a nice layer of fat works nicely and the kind with a bone in is good)
Combine nectar and sugar; cook, stirring till sugar is dissolved. Add apricot marmalade, cinnamon and cloves; boil gently about 10 minutes till slightly thickened. Remove spices from nectar. Place ham, fat side up, on shallow pan. Start cooking ham before you glaze. Heat at 325 degrees for 20 minutes per pound, basting with glaze every 15 minutes. (Makes 3-4 servings per pound).
Everyone who tries this, loves it…even Jordan Frank who doesn’t like ANYTHING!
Comments