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Title: Apricot-Barbecued Ham
Yield: 16 Servings

Ingredients

      5 lb fully cooked ham; (canned )
      1    12 ounces ca apricot nectar
  1 3/4 ts cornstarch
    1/3 c  red-wine vinegar
    1/3 c  light brown sugar; firmly
           -packed
    3/4 c  apricot preserves
      2 tb catsup
    1/2 ts dry mustard

Instructions

Secure ham on spit. Adjust spit 5 inches from prepared coals. Place foil
drip pan under ham to catch drippings. Using 3/4 cup apricot nectar in all,
baste ham every 15 minutes; roast 1 hour. Meanwhile, in small saucepan,
mix cornstarch with 2 tablespoons cold water, remaining apricot nectar, the
vinegar, sugar, apricot preserves, catsup and mustard; mix well. Bring to
boiling; reduce heat, and simmer, stirring 5 minutes. Remove spit from
rotisserie. With sharp knife, score ham in a diamond pattern. Brush with
some of apricot sauce. Roast ham 30 minutes longer, basting every 10
minutes with sauce. Heat remaining sauce with dripping in foil pan. Serve
ham. Makes 16 servings. To Cook Indoors: Roast and baste ham on rotisserie
and make sauce as directed. MC formatting and posting on FareShare 1-99 by
bobbi744@acd.net ICQ# 12099532

By "FareShare" on Jan 05, 1999.

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Per serving: 63 Calories (kcal); trace Total Fat; (0% calories from fat);
trace Protein; 16g Carbohydrate; 0mg Cholesterol; 30mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
1 Other Carbohydrates

NOTES : Use a motor-driven spit for this recipe. Can be cooked outdoors or
inside.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Contributor: Old Recipe Card from unknown magazine

Preparation Time: 0:00

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