Cooking Directions

• Place the apricots and stock into a microwave-safe measuring cup. Microwave on HIGH for 2 minutes. Let the mixture cool. Remove the apricots and cut into strips. Reserve the stock. Stir the apricots, brown sugar and 1/4 cup reserved stock in a small bowl.
• Place the ham into a roasting pan. Bake at 325°F. for 2 hours or until the ham is heated through.  Brush with the apricot mixture during the last 30 minutes of baking and baste frequently with the pan drippings.
• Heat the butter in a 10-inch skillet over medium heat. Add the shallots and cook until they're tender. Stir in the preserves, mustard, orange zest and remaining reserved stock and heat to a boil. Reduce the heat to low.  Cook and stir for 10 minutes or until the stock mixture is slightly thickened.
• Slice the ham and serve with the apricot sauce.

Ingredients

• 1 cup dried apricots
• 1 cup Swanson® Chicken Stock
• 0.5 cup packed brown sugar
• 8 pounds fully-cooked whole boneless ham
• 2 tablespoons butter
• 0.5 cup finely chopped shallot
• 24 ounces (2 12-ounce jars) apricot preserves
• 0.25 cup Dijon-style mustard
• 2 teaspoons grated orange zest