Apricot citrus stuffed ham Recipe

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Apricot Citrus Stuffed Ham

1 (1 1/2 pound) extra-lean ham, approximately 11% fat, roast cut
18 pieces dried apricot halves
1 tablespoon lemon zest
1 1/2 tablespoons orange zest
1/4 cup honey
4 tablespoons frozen orange juice concentrate, at room temperature
1/4 cup fresh lemon juice
1 fluid ounce brandy or bourbon (about 2 tablespoons)

Preheat oven to 350 degrees F.

Use a paring knife to cut a hole through center of ham. Press 6 apricots and half of each zest into opening. Make crisscross cuts in top of ham, about 1/8-inch deep. Set ham in a baking pan and sprinkle remaining apricots around it.

To make glaze: Stir together honey, juices, brandy and remaining zests. Brush ham with glaze, then pour glaze around ham.

Bake 40 minutes, basting top every 10 minutes.

Slice, serve hot and drizzle with extra glaze.

Yields about 3 1/2 ounces of ham, 3 apricots and 2 1/2 tablespoons of sauce per serving.

Serves 6.

5 WW points

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