Elderberry Glazed Ham
Ingredients
10 lb bone-in, spiral-cut ham
⅓ cup elderberry syrup
¾ cup apricot preserves
Directions
Allow ham to come to room temperature, about 2 hours (1hour for 5-6 lbs ham) on the counter. Remove packaging.
In a medium saucepan over medium heat, combine ⅓ cup elderberry syrup and ¾ cup apricot preserves and whisk. Bring to a simmer and allow it to cook for about 1 minute, stirring on and off. Bring texture to the consistency of maple syrup.
Heat oven to 325℉, place ham cut side down into a roasting pan (may line with foil for easy cleanup) and brush ⅓ of glaze overtop. Cover with foil and bake for 10 minutes per pound.
Increase oven temperature to 425℉, remove ham from oven and brush ⅓ of glaze overtop (you may have notice the glaze has thickened, a quick whisk should thin it up). Leave uncovered and return to the oven for 10 minutes.
Remove from the oven, brush on the final ⅓ of the glaze and return to the oven uncovered for another 10 minutes or until a brownish crust starts to form. Internal temperature should reach 130-135℉.
Transfer your ham from the roasting pan onto a platter and allow it to rest for 20 minutes. Allow juices to sit in a roasting pan. Once cooled, skim off the fat and drizzle the juice over the ham slices as you’re serving.
