Herrera Vineyards White Muscadine

Herrera Vineyards White Muscadine

A white wine made with Carlos Muscadine grapes from the Yadkin Valley Region of North Carolina.

  • 1 (8- to 10-lb) ready-to-cook bone-in smoked ham half , preferably shank end
  • Whole cloves
  • 3 cups water
  • 1 cup apricot preserves
  • 1/4 cup light brown sugar
  • 2 tablespoons grainy Dijon mustard
  • 1 tablespoon cider vinegar
  • Goodness In:
    Prep Time:
    30 min
    Cook Time:
    2 hr30 min
    Ready in:
    3 hr
    Apricot Glazed Smoked Ham



    1. Position oven rack in bottom third of oven; heat to 325°F. You’ll need a shallow roasting pan.
    2. Cut off thick rind on ham to expose the fat layer underneath, leaving about 5 inches of the rind intact covering the narrow shank end. Using sharp knife, score fat in diamond pattern. Press 1 clove into center of each diamond. Place ham in roasting pan; pour water in pan. Cover loosely with heavy-duty foil. Roast ham 1 1/2 hours.
    3. Meanwhile, mix Glaze ingredients. Remove ham from oven; brush with one-third of the glaze. Continue to bake, uncovered, 1 hour, brushing with remaining glaze every 20 minutes, or until internal temperature registers 160°F on an instant-read thermometer.
    4. Let ham rest 20 minutes. Transfer to platter. Serve ham hot, warm, or at room temperature.