Ham with Apricot Glaze

We are pleased to present a unique centerpiece for your Christmas table: a ham that has been glazed with apricot jelly. During the holiday season, festive dinner settings always include a variety of beloved side dishes that are arranged in a clever fashion around a platter that holds a large and flavorful ham. This arrangement is done in order to bring the entire meal together. You need to have enough leftover ham to make sandwiches and substantial casseroles in the days that follow the dinner.

Not only do you need the main dish to satisfy the hunger of your guests who have come to dinner, but you also need to have enough ham to make sandwiches. This is something that is common knowledge among capable hosts everywhere.

If you make a holiday ham using the classic pineapple-glazed ham as your favorite method of preparation, you might want to think about shaking things up this year and giving the traditional main dish a new twist. It is possible that you may try making this apricot-glazed ham, which is easy to make, rather than using the pre-mixed glaze packet that was included with the spiral-cut ham that you purchased from the store.

Ham with Apricot Glaze
Ham with Apricot Glaze

The combination of apricot preserves, brown sugar, and stone-ground mustard results in the production of a glaze that is sweet, sticky, and salty. The main dish that you serve throughout the holiday season is the perfect candidate for this glaze, which is fantastic for decorating it. During the baking process, you should keep the ham covered with foil and baste it at regular intervals.

After that, you should consider coating it. This will ensure that the ham maintains its deliciousness and that it stays moist. You should continue to roast the ham without covering it after you have applied the glaze with a brush. This will allow the glaze to become caramelized.

Perfecting the Art of Ham with Apricot Glaze

Introduction: Ham with apricot glaze is a culinary delight that brings together the smoky richness of ham with the sweet tanginess of apricot. Whether served as the centerpiece of a holiday feast or as a comforting family dinner, this dish never fails to impress. In this comprehensive guide, we will explore the origins of ham with apricot glaze, the key ingredients and techniques involved in its preparation, and offer tips for achieving perfection every time.

Origins and History: The tradition of glazing ham with sweet sauce dates back centuries, with various cultures incorporating their own unique flavors and ingredients. However, the combination of ham and apricot glaze is believed to have originated in North America, where both ham and apricots were plentiful.

Ham with Apricot Glaze

Early settlers in the American colonies often preserved meat through smoking and curing, and ham emerged as a staple in their diets. Meanwhile, apricots, introduced to North America by Spanish explorers, flourished in certain regions, particularly in the warmer climates of the southern United States.

Over time, cooks began experimenting with ways to enhance the flavor of ham, and the idea of pairing it with apricot glaze gained popularity. The sweetness of the apricot complemented the savory richness of the ham, creating a harmonious blend of flavors that continues to be cherished today.

Key Ingredients:

  1. Ham: The star of the dish, ham provides the smoky, savory base for the apricot glaze. Choose a high-quality ham, such as a bone-in, spiral-cut ham, for the best results. The size of the ham will depend on the number of servings required.
  2. Apricot Preserves: Apricot preserves form the foundation of the glaze, imparting a luscious sweetness and fruity flavor to the dish. Look for high-quality apricot preserves with a smooth consistency and vibrant color.
  3. Brown Sugar: Brown sugar adds depth and richness to the glaze, balancing the sweetness of the apricot preserves. Its caramelized flavor enhances the overall complexity of the dish.
  4. Dijon Mustard: Dijon mustard provides a subtle tanginess and helps to cut through the sweetness of the glaze. Its sharp flavor adds depth and dimension to the dish.
  5. Apple Cider Vinegar: A small amount of apple cider vinegar adds brightness and acidity to the glaze, balancing the sweetness and preventing it from becoming cloying.
  6. Spices: Spices such as cinnamon, cloves, and nutmeg can be added to the glaze to impart warmth and complexity. These spices complement the natural flavors of the ham and apricot, adding depth to the dish.

Preparation and Cooking:

Ham with Apricot Glaze

  1. Preheat the oven to the temperature specified on the ham packaging. Place the ham in a roasting pan, cut side down, and cover it loosely with aluminum foil.
  2. In a small saucepan, combine the apricot preserves, brown sugar, Dijon mustard, apple cider vinegar, and spices. Cook over medium heat, stirring constantly, until the mixture is smooth and well combined.
  3. Remove the foil from the ham and brush it generously with the apricot glaze, making sure to coat the entire surface. Return the ham to the oven and continue cooking, basting occasionally with the glaze, until it is heated through and caramelized on the outside.
  4. Once the ham reaches the desired temperature (typically 140°F for fully cooked ham), remove it from the oven and let it rest for a few minutes before serving.
  5. Transfer the ham to a serving platter and garnish with fresh herbs or sliced fruit, if desired. Serve hot, with any remaining glaze on the side for drizzling.

Tips for Success:

  1. Choose the right ham. Select a ham that is fully cooked and preferably bone-in for added flavor. A spiral-cut ham is convenient for serving and allows the glaze to penetrate the meat.
  2. Don’t overcook the ham. Be mindful not to overcook the ham, as it can become dry and tough. Use a meat thermometer to ensure that it reaches the proper internal temperature without overdoing it.
  3. Customize the glaze: Feel free to adjust the ingredients in the glaze to suit your taste preferences. You can add more or less brown sugar, mustard, or spices according to your liking.
  4. Baste frequently: basting the ham with the apricot glaze throughout the cooking process ensures that it stays moist and flavorful. Use a basting brush to apply the glaze evenly and avoid burning.
  5. Let it rest: Allow the ham to rest for a few minutes before slicing and serving to allow the juices to redistribute. This helps to ensure a moist and tender texture.

Conclusion: Ham with an apricot glaze is a timeless classic that never fails to delight the senses. With its perfect balance of sweet and savory flavors, it’s a dish that is sure to impress at any gathering. By following the tips and techniques outlined in this guide, you can master the art of preparing ham with apricot glaze and create memorable culinary experiences for years to come.

Apricot-glazed ham is a delicious dish often prepared for special occasions like Easter or Christmas. Here’s a simple recipe to make apricot-glazed ham:


Ham with Apricot Glaze

  • 1 fully cooked ham (bone-in or boneless, according to preference)
  • 1 cup apricot preserves
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons of brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • Salt and pepper, to taste


  1. Preheat your oven to 325°F (160°C).
  2. Place the ham in a roasting pan or baking dish, and score the surface of the ham with a sharp knife in a diamond pattern.
  3. In a small saucepan, combine the apricot preserves, honey, Dijon mustard, brown sugar, apple cider vinegar, ground ginger, and ground cloves. Cook over medium heat, stirring occasionally, until the mixture is smooth and well combined. Season with salt and pepper, to taste.
  4. Brush the apricot glaze generously over the surface of the ham, making sure to coat it evenly.
  5. Tent the ham loosely with aluminum foil to prevent excessive browning, and place it in the preheated oven.
  6. Bake the ham for about 15-20 minutes per pound, or until heated through, basting occasionally with the remaining glaze.
  7. Remove the foil during the last 15-20 minutes of baking to allow the glaze to caramelize and form a sticky coating on the ham.
  8. Once the ham is fully heated and glazed to perfection, remove it from the oven and let it rest for a few minutes before slicing and serving.


  • Bake ham:

Bake at 350 degrees Fahrenheit. The ham should be placed in a big roasting pan with the fat crown facing up. Put water into the bottom of the pan until it reaches a depth of half an inch. Utilize aluminum foil to cover the pan. Bake in an oven that has been warmed until an instant-read thermometer put into the thickest area of the meat reaches 120 degrees Fahrenheit, which should take around two hours and thirty minutes. Baste the meat every thirty minutes, using the juices that have gathered in the pan.

  • Make glaze:

Concurrently, in a small saucepan, combine the preserves, mustard, and sugar by stirring them together. Over medium heat, whisk the mixture occasionally until it is completely smooth, which should take about two minutes. Take the dish off the heat, cover it to keep it warm, and set it away.

  • Add glaze to ham:

Take the ham out of the oven, then remove and throw away the foil. The ham should be coated with a half cup of the apricot glaze. Return to the oven and bake, uncovered, at 350 degrees Fahrenheit until the top is lightly caramelized and a thermometer inserted into the thickest area of the flesh registers 140 degrees Fahrenheit, which should take about forty minutes. After approximately twenty minutes, brush the meat with half a cup of the apricot glaze. To remove from the oven. Move the ham to a platter, cover it with aluminum foil, and allow it to rest for fifteen minutes. Take the juices out of the pan.

  • Make sauce:

Pour the remaining apricot glaze into the saucepan and whisk it until it is completely blended. Reserve half a cup of the pan juices. The ham should be served with the apricot-pan sauce.


Leave a Comment