Apricot-Glazed Ham

Step 1: Place the ham in a deep baking dish, just large enough to hold it comfortably. Pour in the apricot juice. Bake the ham on the lower third level rack of a 325F oven for basting the ham with the juice every half hour.

Step 2: While the ham is cooking, make the glaze: Combine the apricots, water, lemon juice, brown sugar, honey and orange juice in a small nonreactive saucepan. Cover, set over low heat, and cook slowly until the sugar dissolves completely. Bring to a boil, then simmer, uncovered, for 12 to 15 minutes, or until the apricots are tender. Cool 10 minutes; puree the apricots with the liquid.

Step 3: The last hour of cooking time, lavishly paint the top and sides with the glaze every 15 minutes for the next hour. The glazed and baked ham should reach an internal temperature of 160F after the final hour of cooking is up.

Step 4: Remove the ham from the baking tin to a metal cooling rack set over a jelly roll pan. Let the ham stand for 15 to 20 minutes, then place the ham on a platter. Serve the ham cut into thin slices.