Bought the Apricot Mustard on a whim and stuck it in the pantry. We aren't Easter people but any excuse for ham, right? While looking around for some chutney I bumped into the Apricot stuff and thought whoa, this would make a terrific glaze. Dumped it in a bowl, mixed in the following embellishments: some OJ, pinch of ground clove, squirt of agave syrup (I thought honey would be too heavy), and several cloves of minced garlic. Slobbered that all over a small boneless ham and baked for an hour at 350. Yowza!!
Santa Cruz, CA