One 5 pound old fashioned smoked, boneless ham (pit ham)
1 cup apricot nectar
1 cup apricot preserves
1/2 cup orange marmalade
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Pre-heat the oven to 325 degrees F.
Place the ham and apricot nectar in your roasting pan.
In a small mixing bowl, combine the preserves, marmalade, cinnamon and nutmeg.
Spread the mixture over the surface of the ham and loosely cover the ham with foil.
Bake for 1 1/4 hours basting your ham with pan juices every 20 minutes.
Using a thermometer, check the internal temperature of the ham and remove it from the oven when the internal temperature reaches 140 degrees F.
Slice the ham and place slices on a serving platter and spoon the pan juice over the slices ham.
8 medium potatoes, peeled and thinly sliced (I am fortunate to have a mandoline, otherwise slice the potatoes with your knife)
2 medium onions, diced
2 cups heavy cream
Sea salt and freshly ground black pepper, to taste
Ground Allspice, optional
Fresh parsley, minced
Preheat oven to 325 degrees F.
Grease a shallow baking pan with some melted butter.
Place a layer of potato slices on the bottom of the pan and sprinkle with half the onion, salt and pepper to taste.
Place a second layer of sliced potatoes over the first layer.
Repeat the layering process until all the potato slices are gone.
Pour the heavy cream over the potatoes, sprinkle again with salt and pepper and, if you wish, allspice.
Drizzle the remainder of the butter on top.
Bake for one hour in the oven or until most of the cream is absorbed and the top is golden to golden brown.
Sprinkle parsley on top to serve.
