Apricot Glazed Ham
Updated: Oct 10
Glazed ham: where sweet meets savory in a symphony of crackle, comfort, and celebration.
Why You Will Love This Apricot Glazed Ham
Just two glaze ingredients: apricot jam and Dijon mustard
A true centerpiece: diamond-scored and studded with cloves
Mostly hands-off: a low oven does the work
Leftovers for days: sandwiches, soups and breakfasts
At a Glance
Serves 14 to 16 | Prep: 20 minutes | Bake: about 1½ to 3½ hours, depending on the ham
Why Glazed Ham Is the Ultimate Holiday Showstopper
Let us begin with a confession: few things in life bring such unbridled joy as a ham so gloriously glazed it could double as the crown jewels of the dining table. If there’s one dish that struts into a room wearing a caramelized cloak of confidence, it’s glazed ham. It’s the James Bond of holiday roasts—sophisticated, deeply flavorful, and just a bit naughty.
Sweet, Savory… and Oh-So-Scandalous
Ah yes, that seductive balance—like Oscar Wilde flirting with Jane Austen. The smoky saltiness of the ham pirouettes with the glossy sweetness of the glaze. Imagine licking a smoky sunset off a silver spoon—yes, it’s that good.
The Centerpiece That Dressed for the Occasion
A well-glazed ham doesn’t just sit on a platter—it poses. With diamond-scored skin and a lacquered crust that gleams under the chandelier, it announces, “Yes, I’m edible art.” It’s the edible equivalent of a Tom Ford tuxedo.
For many of us, glazed ham is the culinary equivalent of a handwritten letter from Grandma or the smell of pine needles on Christmas morning. It’s holiday nostalgia with a crackly crust.
Ancient Ham, Modern Glam
People have been curing pork for thousands of years—the Romans wrote about it, and medieval feasts adored it. And the spiral-sliced ham on so many holiday tables? We can thank Harry J. Hoenselaar of Detroit, who invented a spiral-slicing machine and founded HoneyBaked Ham. Imagine cutting a tuxedo into ready-to-wear strips without mussing up the fabric. Revolutionary.
How to Make Glazed Ham So Good It Deserves a Standing Ovation
Choose bone-in. Always. It’s juicier, more flavorful, and altogether more dramatic on the plate. Think Hamlet with… well, actual ham.
Score that beauty. Take a sharp knife and create a diamond pattern like you’re etching a love poem. The glaze seeps into every line like gossip through a manor house.
Go low and slow. Bake at 300°F (150°C), tented with foil so it doesn’t dry out like last year’s holiday jokes. Then, for the final act, off comes the foil and on goes the gloss.
Glaze it like you mean it, but only at the end. Brush it on during the last 20 to 30 minutes and again before it comes out—think of it as reapplying perfume before a big entrance. Glazing too early is like lighting fireworks before sunset: the sugar burns.
Let it rest for 15 to 20 minutes. Just like actors after curtain call—it’s earned it, darling.
Glaze Ideas Worthy of Shakespearean Sonnets
Brown sugar, Dijon mustard and orange juice. Maple syrup, bourbon and apple cider vinegar. Pineapple juice, soy sauce and ginger. Cola, cloves and brown sugar. Or my apricot and Dijon below.
How Long to Bake a Ham
Always trust a thermometer over the clock. A fully cooked ham only needs reheating to 140°F (60°C), roughly 12 to 15 minutes per pound at 300°F. A ham labeled “cook before eating” needs to reach 145°F (63°C) and rest for 3 minutes, roughly 25 minutes per pound.
For a fully cooked spiral-sliced ham, allow about 20 minutes per pound at 275°F, or about 10 minutes per pound at 350°F, until it reaches 140°F. Warm, not incinerated.
A Final Thought
Glazed ham isn’t just a dish. It’s a performance. A triumph of culinary theatre. One slice and you’ll understand why chefs adore crafting it—and why guests come back for thirds.
So next time someone asks you, “What’s so special about glazed ham?”—look them dead in the eye, lift your fork with drama, and whisper: “Everything.”
Apricot Glazed Ham
Serves 14 to 16 | Prep: 20 minutes | Bake: about 1½ to 3½ hours, depending on the ham
Ingredients
1 (7- to 8-pound) bone-in ham, fully cooked or “cook before eating”
Whole cloves
1 to 2 cups water, for the pan
1 cup apricot jam
2 tablespoons Dijon mustard
Instructions
Prepare the Ham
Preheat the oven to 300°F (150°C). Set the ham, fat side up, on a rack in a large roasting pan.
Score the surface in a diamond pattern about ⅛ inch deep, cutting diagonally one way and then the other. Press a whole clove into each intersection.
Roast the Ham
Pour 1 to 2 cups of water into the bottom of the pan and tent the ham loosely with foil.
Bake until a thermometer in the thickest part (not touching bone) reads 140°F for a fully cooked ham, about 12 to 15 minutes per pound, or 145°F for a cook-before-eating ham, about 25 minutes per pound.
Glaze
Whisk together the apricot jam and Dijon mustard until smooth.
About 20 to 30 minutes before the ham is done, remove the foil and brush the glaze generously over the surface. Brush on a second coat about 10 minutes later and bake until glossy and caramelized.
Rest and Carve
Let the ham rest for 15 to 20 minutes, then carve with a sharp knife into slices of your preferred thickness.
Note: USDA guidance: reheat fully cooked ham to 140°F (60°C); cook “cook before eating” ham to 145°F (63°C) with a 3-minute rest.
Tips for Success
Choose the Right Ham
A bone-in, fully cooked ham gives the best flavor and juiciness.
Read the Label
Look for “ham” or “ham with natural juices.” Avoid “water added” or “ham and water product,” which can taste diluted and spongy.
Score Shallowly
About ⅛ inch deep is enough for the glaze to seep in and the diamonds to open up beautifully.
Tent with Foil
Covering the ham for most of the bake keeps it from drying out.
Glaze at the End
Apply the glaze during the last 20 to 30 minutes so the sugars caramelize without burning.
Rest Before Carving
15 to 20 minutes lets the juices settle, so every slice is succulent.
Common Mistakes to Avoid
Glazing too early: the sugar burns before the ham is hot through
Skipping the thermometer: hams vary; check the temperature
Baking uncovered the whole time: the outside dries out
Carving straight away: rest it first
What to Serve with Glazed Ham
Potatoes au gratin or mashed potatoes
Roasted asparagus or green beans
Deviled eggs to start
Warm rolls and grainy mustard
How to Store
Fridge: wrap leftovers and refrigerate for 3 to 5 days.
Freeze: freeze sliced ham for 1 to 2 months.
Use it up: sandwiches, omelettes, split pea soup and, of course, the bone for stock.
Frequently Asked Questions
How much ham per person?
Plan on about ½ pound of bone-in ham per person.
Fully cooked or cook-before-eating?
Check the label. Fully cooked ham only needs reheating to 140°F; cook-before-eating ham must reach 145°F.
When should I glaze a ham?
In the last 20 to 30 minutes, so the glaze caramelizes without burning.
Can I use a spiral-sliced ham?
Yes. Skip the scoring, wrap it well in foil so it doesn’t dry out, and glaze at the end.
Can I make the glaze ahead?
Yes. Whisk it together and keep it in the fridge for up to a week.
You Might Also Like
Try my Potatoes au Gratin, Roasted Asparagus, and Deviled Eggs.
Recommended Equipment
Make this recipe easier with the right tools: Roasting Pan, Instant Read Thermometer, Sauce Pan.
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If you enjoyed this recipe, you might also love Best Ham Glaze Recipes, Best Holiday Roast Recipes, and Prime Rib Roast.
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