We had friends for a spring dinner, and while my husband smoked the lamb, I made the yummy mint fig sauce to accompany it.
A family dinner consisted of the ham with spicy apricot glaze, asparagus, slow cooker glazed carrots and onion parmesan drop biscuits. Don't let the long ingredient list for the ham put you off, it came together quickly, and was wonderfully flavorful.
MINT FIG SAUCE FOR LAMB
2 tablespoons fig preserves
2 tablespoons beef broth
1 tablespoon fresh lemon juice
1/2 teaspoon minced garlic
4 teaspoons chopped fresh mint
Combine preserves, broth, juice and garlic in a small saucepan. Heat until warm, stir in the mint.
Serve with lamb.
Makes 4 servings.
HAM WITH SPICY APRICOT GLAZE
1/2 cup apricot preserves
1/4 cup honey
2 tablespoons dark brown sugar
1 tablespoon dijon mustard
1 1/2 teaspoons worcestershire sauce
1/2 teaspoon soy sauce
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1/4 teaspoon garlic powder
1/8 teaspoon ground cinnamon
1/8 teaspoon rubbed sage
generous pinch of ground cloves
1 8 pound spiral sliced bone-in cured ham
Heat oven to 300F.
In a medium bowl, combine all ingredients except ham and mix well.
Place ham in a baking dish, pour 1/2 cup of the glaze mix on top of the ham and spread it evenly over the entire ham. Wrap tightly with aluminum foil.
Place ham in oven, bake for 2 hours.
Remove from the oven, unwrap the ham and pour the remaining glaze over the top of the ham and spread it evenly. Place the ham back in the oven, and cook for an additional 10 minutes, or until the glaze firms.
Remove the ham from the oven and serve.
Makes 8 servings.
Recipe adapted from The Arkansas Democrat Gazette, April 2011