1 ½ cup apricot preserves 3 tablespoon unsweetened pineapple juice 1 tablespoon Dijon-style mustard 1 tablespoon cider vinegar ½ teaspoon ground ginger
Make-Ahead Directions
Prepare as directed, through Step 1, except do not preheat oven. Cover ham loaf with plastic wrap. Prepare Apricot Glaze as directed. Place in a storage container; seal. Chill loaf and glaze for up to 24 hours. To serve, preheat oven to 350 degreesnF. Bake for 50 to 65 minutes or until an instant-read thermometer inserted in center of loaf registers 165 degrees F. In a small saucepan reheat the Apricot Glaze over medium-low heat until warm, stirring frequently. Serve with ham loaf.
