Glazed Ham With Apricot Mustard Sauce Recipes

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.

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.

HAM WITH WHOLE-GRAIN MUSTARD AND APRICOT GLAZE

Steps:

• Preheat oven to 325 degrees.
• Wrap ham completely with parchment paper-lined aluminum foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake for 1 hour.
• Place apricot preserves in a 1-quart saucepan and bring to a simmer over medium-high heat. Transfer preserves to a blender and puree until smooth, about 2 minutes. Strain through a fine mesh sieve set over a small bowl; discard solids. You should have slightly less than 1/2 cup remaining. Add mustard and vinegar to bowl of preserves; stir to combine.
• Unwrap ham; discard parchment and foil. Transfer ham to a cutting board. Using a large sharp knife, score fat in a diamond pattern, making the lines about 3/4 inch apart. Return ham to roasting pan.
• Increase oven temperature to 375 degrees. Brush ham evenly with 3/4 of the preserve mixture and return to oven. Bake ham for 30 minutes. Brush ham with remaining glaze and continue cooking 10 minutes more. Transfer to a cutting board until ready to carve.

MUSTARD & 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. , Freeze option: Freeze cooled sliced ham in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through.

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.

SLOW-COOKER HAM WITH APRICOT-DIJON GLAZE

Steps:

• Whisk together the jam, mustard, sugar and 1/4 teaspoon black pepper in a small pot. Bring the mixture to a boil to melt the sugar, whisking occasionally. Reduce the heat to a simmer until the mixture thickens, about 2 minutes. Remove from the heat, and reserve.
• Add 3/4 cup water to the insert of a 6-quart slow cooker. Place the ham in the insert on its side, and brush lightly with the glaze. Cover, and cook on low until the ham is hot throughout, 6 to 7 hours. Refrigerate the remaining glaze.
• When the ham has about 10 minutes left to cook, reheat the glaze in a small saucepan over medium-low heat, stirring frequently.
• Transfer the ham to a carving platter or serving dish, and brush with enough glaze to make a glossy, sticky coating. Slice, and serve with the remaining glaze on the side.

APRICOT-MUSTARD GLAZE

Steps:

• Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
• Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.

GINGERSNAP CRUSTED HAM WITH APRICOT MUSTARD SAUCE

Steps:

• Preheat oven to 325°.
• To prepare ham, line a broiler pan with foil. Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on prepared pan. Bake at 325° for 1 hour. Remove the ham from oven, and cool slightly. Increase oven temperature to 375°.
• Combine 2 tablespoons preserves and 2 tablespoons mustard, stirring with a whisk. Combine the sugar and crumbs. Brush preserves mixture over ham.
• Carefully press crumb mixture onto preserves mixture (some crumb mixture will fall onto pan). Bake at 375° for 45 minutes or until a thermometer registers 145°.
• Place ham on a platter; let stand 15 minutes before slicing.
• To prepare sauce, combine 1 1/2 cups preserves and remaining ingredients in a small saucepan. Bring to a boil; cook 5 minutes. Serve sauce with ham.

GLAZED HAM WITH APRICOT MUSTARD SAUCE

Steps:

• Preheat oven to 375, 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, 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 5-10 degrees.
• Bring jam mixture in saucepan to a boil. Carve ham. Serve with sauce.

APRICOT & GINGER HAM

Steps:

• If your ham needs soaking, do this the day before cooking. Put it in a large pan (a preserving pan is great for this). Cover the ham with cold water and leave to soak in the fridge for 24 hrs, changing the water twice.
• Pour away the soaking water and rinse the pan. Return the ham to the pan and add the ginger beer, bay leaves, allspice, peppercorns and 6 of the cloves. Top up the liquid with enough water to cover the ham. If the bone sticks out of the liquid, don't worry - just rotate the ham halfway through cooking. Put over a medium heat and bring to a gentle simmer, then cover with a lid or a piece of foil. Leave to cook for 2½ hrs, topping up with water as it cooks.
• Heat oven to 200C/180C fan/gas 6. When the ham is cool enough to handle, discard the cooking liquid and pat the ham dry. Use a small, sharp knife to pare the rind away from the ham, leaving a layer of fat attached to the meat. Score the fat in a diamond pattern and stud all over with the remaining cloves. Put the ham in a roasting tin. Mix together the ginger and jam and brush the mixture over the ham. Roast for 1 hr until golden and glistening. Serve hot or cold.