Apricot Citrus Stuffed Ham

1 1/2 pound extra-lean ham, approximately 11% fat, roast cut

18 pieces dried apricot halves

1 Tbsp lemon zest

1 1/2 Tbsp orange zest

1/4 cup honey

4 Tbsp frozen orange juice concentrate, at room temperature

1/4 cup fresh lemon juice

1 fl oz brandy, or bourbon (about 2 tbsp)

Preheat oven to 350° 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.