Apricot glaze for Christmas ham: Combine ½ cup brown sugar and 1 tbsp finely chopped fresh rosemary and lightly rub over the ham. Bake at 200 deg C for 15 to 20 minutes or until the cuts in the skin open slightly. Remove from oven. Heat 1 cup apricot jam and 1 tablespoon Dijon mustard until almost boiling. Brush over the ham. Return ham to oven for 15 to 20 minutes.
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