Food and Recipes Recipes Apricot-Glazed Ham Be the first to rate & review! This year, forego the usual pineapple in favor of an apricot and mustard glaze. By Jasmine Smith Jasmine Smith Instagram Jasmine Smith is a recipe developer and tester for Dotdash Meredith. She pursued her culinary passion and graduated with a B.A. in Culinary Nutrition at Johnson & Wales University. Following college, Jasmine worked on the line at multiple farm-to-table restaurants and was selected for the James Beard Foundation: Women in Culinary Leadership Program. In addition to her working in test kitchens, Jasmine is a freelance culinary producer for a variety of food festivals and non-profits. Southern Living's editorial guidelines Updated on January 4, 2022 Print Rate It Share Share Tweet Pin Email Photo: Frederick Hardy II; Food Styling: Margaret Dickey; Prop Styling: Christina Daley Active Time: 20 mins Total Time: 3 hrs 30 mins Servings: 14 Festive holiday dinner tables always showcase an assortment of favorite side dishes strategically placed around a platter filled with a big flavorful ham. A good hostess knows that not only do you need the main dish to feed your hungry dinner guests, but you also need enough ham leftovers for sandwiches and hearty casseroles in the coming days. If a traditional Pineapple Glazed Ham is your favorite way to prepare a holiday ham, this year decide to give the classic main dish a new twist. Set aside the pre-mixed glaze packet that came with your store-bought spiral-cut ham and try this easy-to-prepare Apricot-Glazed Ham. Apricot preserves, brown sugar, and stone-ground mustard work together to create the perfect sweet, sticky, and savory glaze to adorn your holiday main dish. To keep the ham moist and juicy while baking before glazing, keep it covered with foil and baste it occasionally. Once you brush on the glaze, continue baking, uncovered, and let the glaze caramelize on the ham. Ingredients 1 (9- to 10- pound) fully cooked bone-in spiral cut ham, at room temperature 1 cup apricot preserves ¼ cup stone-ground mustard ¼ cup dark brown sugar Directions Preheat oven to 350°F. Place ham, fat cap facing up, in a large roasting pan. Fill bottom of pan with water to a depth of ½ an inch. Cover pan with aluminum foil. Bake in preheated oven until an instant-read thermometer inserted into thickest portion of meat registers 120°F, about 2 hours, 30 minutes, basting every 30 minutes with accumulated juices in pan. Meanwhile, stir together preserves, mustard, and sugar in a small saucepan. Cook over medium, stirring occasionally, until mixture is smooth, about 2 minutes. Remove from heat; cover to keep warm, and set aside. Remove ham from oven; remove and discard foil. Brush ham with ½ cup of the apricot glaze. Return to oven and bake, uncovered, at 350°F until top is lightly caramelized and thermometer inserted into thickest portion of meat registers 140°F, about 40 minutes, brushing with ½ cup of the apricot glaze after about 20 minutes. Remove from oven. Transfer ham to a platter; tent with foil, and let rest 15 minutes. Reserve juices in pan. Whisk ½ cup reserved pan juices into remaining apricot glaze in saucepan until well combined. Serve ham alongside apricot-pan sauce. Rate it Print