Apricot Glazed Ham

Easy Glazed Ham Recipe — **Glazed ham: where sweet meets savory in a symphony of crackle, comfort, and celebration**

Why Glazed Ham Is the Ultimate Holiday Showstopper (And Why I’m Completely Obsessed)

Let us begin, if we may, with a confession: few things in life bring such unbridled joy as the arrival of 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. And frankly, if I could, I’d write it a love letter on parchment and seal it with a mustard seed.

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 brown sugar, honey, or (my personal favorite) a cheeky splash of bourbon. It’s a waltz of flavors on the tongue. Imagine licking a smoky sunset off a silver spoon—yes, it’s that good.

Glazed Ham is 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.

The Stuff of Family Lore

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—and goodness me, doesn’t it pair well with sentimentality?

Ancient Ham, Modern Glazed Ham Glam

The Chinese were preserving pork in 4900 B.C., the Romans took it on tour through Europe (the original pork influencers), and medieval feasts adored it. But the glazed ham as we know it? That star was born in 20th-century America, with sugar-honey coatings transforming everyday ham into edible celebration.

The Spiral-Sliced Ham Revolution

In 1957, a genius named Harry J. Hoenselaar patented the spiral-slicer. Suddenly, ham wasn’t just delicious—it was efficient. 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 the Right Ham

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.

Low and Slow

Bake at 300°F (150°C). Tent it 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

Layer that sweet elixir generously. Reapply every 10–15 minutes toward the end—think of it as reapplying perfume before a big entrance. Let It Rest

After cooking, give it 15–20 minutes to rest. Just like actors after curtain call—it’s earned it, darling.

Glaze Ideas Worthy of Shakespearean Sonnets:

Brown sugar + Dijon mustard + orange juice
Maple syrup + bourbon + apple cider vinegar
Pineapple juice + soy sauce + ginger
Cola + cloves + brown sugar

Do You Put Glaze on Ham Before Cooking?

Heavens no. Wait until the last 30–45 minutes. That’s when the magic happens. Glazing too early is like lighting fireworks before sunset—messy and underwhelming.

Spiral Ham Cooking Time Cheat Sheet

At 275°F (135°C): 20 minutes per pound
At 350°F (175°C): 10 minutes per poundThe ham is ready when it reaches an internal temperature of 120°F to 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 guests come back for thirds with glazes dripping down their chins and joy in their eyes.

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.”

Ingredients:

1 (7- to 8-pound) bone-in ham

Whole cloves

2 tablespoons Dijon mustard

1 cup apricot jam

INSTRUCTIONS:

Prepare the Ham:

Preheat the oven to 300°F. Place the ham, fat side up, on a rack set inside a large roasting pan. Using a sharp knife, score the surface of the ham in a diamond pattern by making shallow diagonal cuts in one direction, then in the opposite direction. At the intersection of each diamond, insert a whole clove to infuse the ham with warm, aromatic flavor and lend a festive appearance.

Roast the Ham:

Pour 1 to 2 cups of water into the bottom of the roasting pan to help maintain moisture during roasting. Bake the ham, uncovered, for approximately 25 minutes per pound if it is labeled “ready-to-cook,” or about half that time if using a fully cooked, “ready-to-eat” ham.

Make and Apply the Glaze:

While the ham roasts, whisk together the apricot jam and Dijon mustard in a small bowl until smooth. About 20 minutes before the ham is fully cooked, brush the glaze generously over the surface. Return the ham to the oven and continue baking until a glossy, caramelized crust has formed.

Tips for success

Selecting the Right Ham Type of Ham: Opt for a bone-in, fully cooked ham for superior flavor and juiciness. Bone-in hams provide better structure and taste compared to boneless varieties.

Quality Check Look for labels indicating "ham" or "natural juices." Avoid hams labeled "water added" or "water product," as they may have diluted flavors and a spongy texture.

Preparing the Ham

Scoring: Using a sharp knife, score the ham's surface in a diamond pattern about 1/8-inch deep. This not only enhances the presentation but also allows the glaze to penetrate deeper, enriching the flavor.

Covering the Ham Tent the ham with foil during the initial baking to prevent it from drying out.

Glazing the Ham

Application Timing: Apply the glaze during the final 20-30 minutes of baking. This prevents the sugars in the glaze from burning.

Resting and Serving

Resting: Once removed from the oven, let the ham rest for about 15-20 minutes. This allows the juices to redistribute, ensuring each slice is succulent.

Carving Use a sharp carving knife to slice the ham against the grain into desired thickness.