- 1 cup dried apricots
- 1 cup Swanson® Chicken Stock
- 1/2 cup packed brown sugar
- 1 (6 pound) fully-cooked whole boneless ham
- 2 tablespoons butter or margarine
- 1/2 cup finely chopped shallot
- 2 (12 ounce) jars apricot preserves
- 1/4 cup Dijon-style mustard
- 2 teaspoons grated orange peel
- Place apricots and stock in microwave-safe measuring cup. Microwave on HIGH for 2 minutes. Let cool. Remove apricots and cut into strips. Reserve stock. Mix apricots, sugar and 1/4 cup reserved stock.
- Place ham in roasting pan. Bake at 325 degrees F for 2 hours or until thermometer registers 140 degrees F. Top with apricot mixture during last 30 minutes of baking, basting frequently with pan drippings.
- Heat butter in medium skillet over medium heat. Add shallots and cook until tender. Add preserves, mustard, orange rind and remaining reserved stock. Heat to a boil. Cook over low heat 10 minutes or until slightly thickened.
- Slice ham and serve with apricot sauce.