Apricot Glazed Ham
A smoky bone-in spiral-cut ham finished with a glossy apricot glaze balanced with Dijon mustard, apple cider vinegar, and fresh sage.
Servings 16 servings
Ingredients
- 8 pounds bone-in spiral-cut smoked ham
- ½ cup water
- 1 ½ cups apricot preserves
- ¼ cup light brown sugar
- 3 fresh sage leaves lightly chopped
- 2 bay leaves
- 2 tablespoons Dijon mustard
- 2 tablespoons butter
- 1 tablespoon apple cider vinegar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 325°F. Place the ham cut-side down in a large roasting pan, on a rack if using. Pour the water into the pan. Cover the pan with foil and seal it tightly around the edges. Bake for 1 ½ to 2 hours, until the center of the ham reaches 120°F.8 pounds bone-in spiral-cut smoked ham, ½ cup water
- While the ham bakes, put all the glaze ingredients in a small saucepan over medium-low heat. Stir until the butter melts and the preserves are smooth. Simmer gently for 5 minutes, stirring often, until slightly thickened. Remove from the heat, let cool a few minutes, and take out the bay leaves.1 ½ cups apricot preserves, ¼ cup light brown sugar, 3 fresh sage leaves, 2 bay leaves, 2 tablespoons Dijon mustard, 2 tablespoons butter, 1 tablespoon apple cider vinegar, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground black pepper
- Take the ham out of the oven and remove the foil. Watch for hot steam. Turn the ham onto its side and gently spread the slices apart. Brush with glaze, working some between the slices. Bake uncovered for 15 minutes.
- Brush the ham with more glaze. Bake 10 to 15 minutes longer, until the glaze is glossy and the ham reaches 140°F. For a darker finish, turn the oven to 400°F for the last few minutes and watch closely.
- Let the ham rest at least 15 minutes. Brush with the remaining glaze and serve.
Notes
- Use a bone-in, fully cooked spiral-cut ham, either the butt end or the shank end, your choice. See the notes in the body about the differences between the two.
- A 7- to 8-pound bone-in ham serves 12 to 16 people. Plan on about 1/2 pound per person, plus an extra pound or two if you want leftovers.
- A roasting rack is optional. The ham will stay moist as long as the pan is tightly sealed with foil.
- Plan on a cook time of about 14 to 16 minutes per pound at 325°F before adding the glaze, which then cooks for an additional 30 minutes.
- Check the temperature in the thickest part of the ham, keeping the thermometer tip away from the bone. It should be 140°F when finished.
- Because the glaze is high in sugar and can burn, it only goes on for the last half hour of cooking.
- Stir the glaze often over medium-low heat so the preserves and brown sugar don't scorch.
- The glaze will cling to the ham much better if you allow it to cool some before applying it to the ham. Remove the bay leaves before brushing.
- Be careful when you lift the foil, since a lot of hot steam can escape.
- For a boneless ham, follow the package heating time and check with a thermometer.
- The glaze can be made up to 3 days in advance and stored in the refrigerator.
- Refrigerate leftover ham in an airtight container for up to 4 days and leftover glaze for up to 3 days. Freeze leftovers for up to 2 months.
- Reheat slices in a covered baking dish with a little water or pan juice until they reach 165°F.
Nutrition
Calories: 306kcal | Carbohydrates: 18g | Protein: 38g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 2796mg | Potassium: 634mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 92IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 3mg
