Instructions: Preheat oven to 400 . Combine butter, 3 tbs prosciutto, 2 1/2 tsp rosemary and 1 1/2 tsp mustard in bowl. Season with salt and pepper. Run fingers under skin over breast of each game hen, loosening skin from meat. Rub 1 tbs butter mixture under skin over breast of each hen. Sprinkle hens inside and out with salt and pepper. Place 1 tsp butter mixture in each cavity.

Truss hens with kitchen string.

Place hens on rack in large roasting pan. Pour 1/3 c broth over hens. Dot each hen with 1 tsp butter mixture. Roast hens 30 minutes, basting with remaining broth and butter every 10 minutes. Continue roasting without basting until juices run clear when thigh is pierced at thickest part, about 30 minutes more. Reserve 1/4 c pan juices. Cut each hen in half.

Mix mayonnaise, apricot spread, remaining prosciutto, rosemary and mustard, and reserved pan juices in small bowl.

Arrange hens on platter and serve with sauce.

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