Ham is the show stopper of our Easter dinner table every year! This apricot honey glazed ham is sweet, smoky, and juicy. After the ham is baked, it is seasoned in the glaze a few times to form the perfect sticky, flavorful exterior. Then the excess ham gravy is drenched all over your ham slices, and if you're like me, whatever else is on your holiday plate!
I am well aware of the Ham vs. Turkey debate… ham most definitely wins for me. I love how sweet and juicy a glazed ham is. And don't even get me started on the ham leftovers! From omelets to soup, this ham makes outstanding leftovers. The gift that keeps on giving!
Apricot Honey Glazed Ham
Apricot honey glazed ham that is baked, and seasoned a few times for a perfect sweet juicy interior and sticky flavorful exterior. Perfect for any holiday meal!
- Large roasting pan
- 8-12 pound ham cooked, bone-in, spiral cut
- 1 cup apricot preserves
- ½ cup honey
- ½ cup brown sugar packed
- ½ cup dijon mustard
- 6 tablespoons unsalted butter
- Let ham sit for 1-2 hours at room temperature before roasting. Then remove packaging.
- While the ham sits, prepare the glaze. In a small saucepan, combine apricot preserves, honey, brown sugar, dijon, and butter. Bring to a simmer and then cook for 2 minutes, stirring constantly.
- Heat the oven to 325F. Lightly score the exterior of ham in a criss-cross pattern. Place the ham in the roasting pan cut side down. Then cover ⅕ of the glaze on the surface of the ham. Tightly wrap in aluminum foil—Bake for 11 minutes per pound.
- After thoroughly cooking, increase the oven temperature to 425F. Remove the ham from the oven and brush with ⅕ of the glaze. Return to the oven uncovered to bake for an additional 10 minutes. Repeat this process 2 more times until a brown crust has formed.
- Transfer the ham to a serving dish to rest for about 10 minutes. Add the last ⅕ of the glaze to the ham drippings. Then strain through a sieve to create a luscious smooth ham gravy. Pour the gravy on top of the ham after slicing and serving.
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