Baked Ham With Honey Apricot Glaze Recipes

APRICOT AND HONEY HAM GLAZE

Steps:

• Stir together the apricot jam, honey, hot English mustard, and orange marmalade in a bowl until the mixture is well combined.

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 HONEY BAKED HAM

Steps:

• Before roasting ham, let it sit covered at room temperature for 2 hours.To make the sauce: In a small saucepan over combine apricot preserves, honey, brown sugar, dijon, and butter over medium heat.
• Bring to a simmer and cook for 1 minute, whisking constantly.
• Remove from heat.
• The sauce should have the texture of loose honey.Pre-heat oven to 325˚ degrees and line your roasting pan with foil for easier cleanup.
• Place the ham in roasting pan cut-side down.
• Brush 1/3 of the glaze over the ham and cover with foil.
• Bake at 325 degrees for 2 hours.Increase oven to 425˚ degrees and remove ham from the oven.
• Brush with 1/3 of the glaze.
• Bake uncovered for another 10 minutes.
• Remove from oven and brush with remaining 1/3 glaze and roast uncovered another 10 minutes until a brown crust has formed and the internal temperature reaches 130-135˚F.
• Transfer the ham to a serving dish and let it rest for 15-20 minutes before slicing.
• Strain the pan juices through a sieve and remove the fat that floats to the top.
• Drizzle the pan juices over ham slices and serve.

HONEY APRICOT GLAZED HAM

Steps:

• Preheat oven to 325°F
• Score the top fatty uncut side of the ham with a sharp knife and place the cut side down in a roasting pan. Loosely cover with aluminum foil and bake until a thermometer reads 130° F (approximately 1½ hours).
• While the ham bakes, prep your glaze. In a small saucepan, combine apricot jam, honey, broth, orange juice and zest, mustard, and ground cloves. Bring to a boil, reduce heat and simmer for 10-15 minutes until thickened. Remove from heat and set aside.
• When the ham reaches 130° F inside, remove it from the oven. Remove the foil and brush the ham with the glaze. Then finish baking uncovered for an additional 15-30 minutes (depending on size) until ham is warmed through and has reached 140° F and the glaze has caramelized, Brush with more glaze if desired.

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 HONEY HAM GLAZE

Steps:

• Combine all ham glaze ingredients in a saucepan over medium heat.
• Stir constantly, until mixture is thickened and bubbly.
• Spoon ham glaze over ham.
• Baste during the last 30 minutes of cooking.

APRICOT-GLAZED HAM STEAK

Steps:

• Place ham steak in a baking dish coated with cooking spray. Combine the remaining ingredients; spoon over ham. , Bake, uncovered, at 350° for 12-16 minutes or until heated through. Cut in half to serve.

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.

GLAZED HAM WITH APRICOT-MUSTARD SAUCE

Steps:

• Preheat oven to 375 degrees, with rack in lowest position. Line a large roasting pan with aluminum foil; place roasting rack in pan.
• With a sharp knife, trim fat, leaving a 1/4-inch-thick layer. Lightly score fat in a diamond pattern (do not cut into meat). Place ham, fat side up, on rack; roast 1 hour.
• Meanwhile, in a small saucepan, combine jam and mustard (they can be mixed and refrigerated up to 1 day ahead). Transfer 1/2 cup mixture to a small bowl to glaze ham. Set aside saucepan with remaining mixture.
• After 1 hour, brush ham with glaze. Repeat every 15 minutes until brown and shiny, and an instant-read thermometer inserted in the thickest part, avoiding bone, registers 130 degrees, about 1 hour more (if glaze starts to burn, tent ham with buttered foil). Discard unused glaze. Remove ham from oven; cover loosely with buttered foil to keep warm. Temperature will then rise another 5 to 10 degrees.
• Bring jam mixture in saucepan to a boil. Carve ham, reserving bone and 2 cups of meat for Split Pea Soup. Serve with sauce.