Grilled Apricot Ham Recipes

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.

GRILLED HAM

Steps:

• Preheat grill to 350 degrees F (175 degrees C).
• Mix brown sugar and mustard together in a bowl until a paste forms.
• Place ham on a large piece of aluminum foil. Spread brown sugar paste over entire ham. Wrap foil securely around ham, sealing all of the edges together. Place wrapped ham in a disposable pan.
• Grill ham on the preheated grill until heated through, about 2 1/2 hours. Remove ham from grill and let rest 30 minutes before slicing.

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 HAM STEAK

Steps:

• In a large skillet, heat 1 tablespoon butter over medium heat. Cook ham on both sides until lightly browned and heated through. Remove from pan; keep warm., Add 1 tablespoon butter and remaining ingredients to pan; cook and stir over medium heat until blended and heated through. Serve over ham.

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 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.

GRILLED APRICOT & BURRATA BOARD RECIPE BY TASTY

Steps:

• Brush apricots with 1 tbsp olive oil, and grill apricots on both sides for about 2-3 minutes per side, or until nice grill marks are achieved. Let apricots cool.
• Whisk together apricot preserves, orange juice, white balsamic, 2 tbsp olive oil, and salt and pepper to taste.
• In a bowl, gently toss swiss chard, grilled apricots and vinaigrette. Set aside any leftover vinaigrette on the bottom of the bowl.
• On a medium cutting board or serving platter, add dressed swiss chard and apricots.
• Pull apart burrata and serrano ham into large chunks and place pieces throughout the board.
• Drizzle any leftover vinaigrette on top of the board and finish with balsamic glaze.
• Serve.

GRILLED HAM STEAK WITH APRICOT GLAZE

Steps:

• In a small bowl, mix together the jam, mustard, and vinegar.
• Broil or grill the ham slices, brushing with the basting sauce and turning once, for 8 to 10 minutes.
• Exchanges Per Serving: 3 Very Lean Meat, 1/2 Fat, 1/2 Fruit.
• Nutrition Facts: Calories 160; Calories from Fat 46; Total Fat 5g; Saturated Fat 2g; Cholesterol 50mg; Sodium 1224mg; Carbohydrate 4g; Dietary Fiber 0g; Sugars 4g; Protein 23g.

GRILLED HAM & APRICOT-MUSTARD SANDWICHES

Steps:

• Mix preserves, onions and mustard until blended; spread onto 4 bread slices.
• Fill bread slices with ham and cheese to make 4 sandwiches.
• Spread outsides of sandwiches with margarine.
• Cook in skillet on medium heat 3 min. on each side or until cheese is melted and sandwiches are golden brown on both sides.

APRICOT-GLAZED SMOKED HAM

Steps:

• Position oven rack in bottom third of oven; heat to 3250 degrees; you'll need a shallow roasting pan.
• Cut off thick rind on ham to expose the fat layer underneath, leaving about 5 inches of the rind intact covering the narrow shank end.
• Using sharp knife, score fat in diamond pattern.
• Press 1 clove into center of each diamond.
• Place ham in roasting pan; pour water in pan.
• Cover loosely with heavy-duty foil.
• Roast ham 1 1/2 hours.
• Meanwhile, mix glaze ingredients.
• Remove ham from oven; brush with one-third of glaze.
• Continue to bake, uncovered 1 hour, brushing with remaining glaze every 20 minutes, or until internal temperature registers 160 degrees F on an instant-read thermometer.
• Let ham rest 20 minutes.
• Transfer to platter.
• Serve ham hot, warm or at room temperature.
• Plan ahead: Let ham come to room temperature, covered about 2 hours before baking.
• This will serve 8, with leftovers.