Ingredients
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1 (8- 10 lb) bone-in, spiral-sliced half ham
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3/4 cup Dijon mustard
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3/4 cup strawberry jam
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2 sprigs rosemary
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Buttermilk biscuits, to serve (optional)
Steps
1
Preheat oven to 350°F. 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. Cover pan tightly with foil. Bake 14 min. per pound.
2
Meanwhile, in a small bowl, combine the mustard and jam. Chop the rosemary leaves and mix into jam mixture. Reserve ½ cup jam mixture. Halfway through cooking time, brush ham all over with 1 cup jam mixture. Continue baking, uncovered, basting with pan juices occasionally.
3
Let ham rest 15 min. before slicing. Stir 2–3 tbsp pan juices into remaining ½ cup jam mixture. Serve ham with jam mixture and biscuits, if desired.