Traditional recipes

Guajillo-Rubbed Apricot Sage Glazed Ham

Guajillo-Rubbed Apricot Sage Glazed Ham


bone-in ham (7 to 9 lb)


tablespoons dried guajillo chili powder


oz Cascadian Farm® organic apricot fruit spread


cup sherry cooking wine


teaspoon mustard powder

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  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    Remove from oven, let cool slightly, slice and enjoy.

Expert Tips

  • Out of cooking sherry, use orange juice instead.

No nutrition information available for this recipe

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