Ingredients
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1 (18 oz) jar apricot preserves
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2 lemons
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1 (8 - 10 lb) spiral sliced bone-in half ham spiral-sliced bone-in half ham
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1 cup nonfat plain Greek yogurt
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1/4 cup spicy brown mustard
Steps
1
Preheat oven to 350°F. In a small pot, combine the apricot preserves and 3 tbsp water. Heat on medium-low 5 min., until runny, stirring often. Remove from heat. From 1 lemon, squeeze 2 tbsp juice into preserves and stir. Season with ½ tsp black pepper.
2
Remove packaging from the ham. Fit a roasting pan with a rack and fill with enough water to cover bottom by ½ inch. Place ham on rack flat-side down. Brush ham all over with half of apricot mixture. Cover pan tightly with foil. Bake 14 min. per pound.
3
Halfway through cooking time, reserve ¼ cup apricot mixture. Brush ham all over with the rest of apricot mixture. Continue baking, uncovered, basting with pan juices occasionally.
4
In a medium bowl, combine reserved ¼ cup apricot mixture, yogurt, and mustard. From remaining lemon, squeeze 1 tbsp juice and stir into yogurt mixture. After ham is cooked, stir 2–3 tbsp pan juices into yogurt mixture to reach desired consistency. Serve ham with yogurt sauce.
Tips
For a pop of freshness, garnish with lemon wedges, dill, and chives.
