Apricot Glazed Spiral Ham Recipes

APRICOT-RUM GLAZED SPIRAL HAM

Steps:

• Preheat the oven to 325F.
• Place the ham on a rack in a roasting pan with 1 cup water and bake on the lower rack for 1 hour.
• While ham bakes make the glaze by combining the preserves and rum in a small saucepan, cook medium heat and whisk until it gets bubbly, about 5 to 8 minutes.
• After an hour, remove the ham from the oven and brush with the glaze. Return the ham to the oven and cook about another 50 to 60 minutes.

APRICOT GLAZED SPIRAL HAM

Steps:

• Preheat oven to 325°F (160°C).
• Place ham, flat side down, on a rack in a roasting pan.
• Add two cups of water to the pan.
• Cover the pan with aluminum foil and bake in oven for three hours (or until it reaches an internal temperature of 130°F (55°C)).
• On the stove, mix the pear juice, apricot jam, brown sugar, mustard powder, cider vinegar, ginger, and allspice. Heat over medium heat until the jam is dissolved.
• Brush half the glaze onto the ham--get into all those slices!
• Continue to bake the ham, covered, for one more hour. Brush with the remaining glaze halfway through.
• Remove the ham from the oven and let sit, covered, for twenty minutes before serving.
• Slice and enjoy!

APRICOT GLAZED HAM

Steps:

• Preheat oven to 350°F.
• Place the ham in a roasting pan or 9X13 baking dish, cut side down.
• In a saucepan, combine the apricot preserves, dijon mustard, brown sugar, cinnamon, and cloves. Whisk ingredients together and bring to a boil over medium-high heat. Once it comes to a boil, remove it from heat.
• Brush 1/2 of the glaze over the ham. Make sure the glaze gets between the slices.
• Cover the pan tightly with foil so the ham doesn't dry out. Bake for 90 minutes or per the package instructions.
• Remove the ham from the oven and brush the remaining glaze on top. Save a little for serving if you like. Increase the oven temperature to 425°F. Return the ham to the oven uncovered. Bake for an additional 10 minutes, or until the ham gets a nice brown outer layer.
• Transfer the ham to a serving platter. Let the ham rest and slightly cool for 15 minutes before serving. Slice and serve with additional glaze if you saved some.

APRICOT-GLAZED HAM

Steps:

• Preheat the oven to 375 degree F.
• Place the ham on a roasting rack in a roasting pan with the fat-side up. Use a knife to lightly score the fat in a diamond pattern, taking care not to cut into the meat. Bake the ham for 1 hour.
• While the ham is baking, make the glaze. In a small saucepan, combine the jam, butter, mustard, sage, vinegar, bay leaf, cloves and cinnamon over medium-low heat. Cook, stirring, until the glaze is thin and syrupy.
• After the ham has baked 1 hour, brush with about half of the glaze and return to the oven. Cook, glazing the ham every 15 to 20 minutes, until the internal temperature reaches about 130 degrees F, 1 to 1 1/2 hours longer. If the glaze starts to burn, tent with a piece of greased foil.
• Remove the ham from the oven and tent with a piece of greased foil. Let rest for about 10 minutes before carving.

MAPLE APRICOT GLAZED HAM

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with aluminum foil. Place the ham on the baking sheet.
• Stir together the jam, maple syrup, hot sauce, Dijon and pickle brine in a small pan over medium heat. Cook until everything is combined and the mixture is pourable, 2 to 3 minutes. Brush the mixture onto the ham, reserving any excess for a final glaze at the end.
• Bake, rotating and basting the ham with the glaze and juices every hour, until browned on top and warmed through, 1 1/2 to 2 hours. Serve as mini sandwiches on the rolls with pickles.

EASY BAKED HAM WITH HONEY APRICOT GLAZE

Steps:

• Set oven to 325 degrees.
• Place the ham in a shallow roasting pan.
• In a bowl mix together honey, thawed concentrate, soy sauce, apricot jam, nutmeg and cloves; set aside.
• Bake the ham uncovered for 30 minutes, then remove from oven and pour the glaze over the ham.
• Cover loosley with foil.
• Return to oven and continue to bake until the ham is cooked through (about 1 to 1-1/2 hours more) basting occasionally with glaze.
• Slice ham and drizzle slices with glaze.

APRICOT GLAZED HAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Score the fatty side of the ham with a sharp knife in a diamond pattern, spacing the lines about 1 inch apart. Insert whole cloves at the intersections, if desired. Place the ham in a shallow roasting pan and cover with aluminum foil.
• Bake the ham in the preheated oven for about 90 minutes. About 10 minutes before the ham is finished, measure the apricot preserves into a small saucepan. Warm over medium heat until liquid, then remove from the heat and stir in the honey mustard.
• Brush the glaze onto the ham, and return to the oven, uncovered, and bake for an additional 15 to 20 minutes, or until the glaze is nicely browned. Let the ham stand for about 10 minutes before carving and serving.

APRICOT-GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine brown sugar and mustard; rub over surface of ham. Insert a clove in the center of each diamond. , Place ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1 hour. Spoon preserves over ham. Bake 15-30 minutes longer or until a thermometer reads 140° and ham is heated through.

APRICOT BROWN SUGAR HAM

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Place the ham cut side down onto a sheet of aluminum foil. I like to put the shiny side up. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet.
• Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.

SWEET & SPICY APRICOT-GLAZED HAM

Steps:

• Score surface of ham, making diamond shapes 1/4-in. deep. Insert a clove in each diamond. Place ham on a rack in a shallow roasting pan; pour ginger ale into pan. Loosely cover with foil. Bake at 325° for 1 hour. , In a small bowl, combine the spreadable fruit, brown sugar, mustard and ginger; brush some over ham. , Bake, uncovered, for 1-1/2 to 2 hours or until a thermometer reads 140° and ham is heated through, brushing occasionally with glaze. Serve with remaining glaze.