bone-in ham (7 to 9 lb)
tablespoons dried guajillo chili powder
oz Cascadian Farm® organic apricot fruit spread
cup sherry cooking wine
teaspoon mustard powder
Place ham cut-side down on a shallow cooking pan. With a small knife cut cross-hatch incisions 1/2 inch deep around ham. Sprinkle and rub guajillo powder all over ham. Insert whole cloves in openings of cross-hatches evenly around ham. Set aside.
In a medium saucepan on medium-low heat, heat oil. Add apricot preserves and wine. Stir until preserves have liquefied a bit. Add dried sage and mustard powder. Stir and continue cooking for 10 minutes until all ingredients have combined.
With a barbecue brush, brush one-third of glaze on ham, evenly distributed. Place in the oven and bake for 1 hour and 30 minutes, glazing every 20 minutes.
Remove from oven, let cool slightly, slice and enjoy.
- Out of cooking sherry, use orange juice instead.