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This apricot glazed ham is such a simple recipe that requires only minimal prep (seriously, only about 10 minutes)–but this simple method still results in a sticky sweet and super juicy baked ham. Sealed in foil with a bit of water to steam heat it and then glazed with sweet tangy apricot glaze and finished on high heat makes this a fantastic holiday or family dinner that everyone will love!
People can be intimidated but making a baked ham is actually pretty no-nonsense. This super simple apricot glazed ham is going to allow even the most novice home cook feel good about preparing their first ham or a seasoned cook do it with ease!
A spiral ham is already fully cooked so the trick is reheating without drying it out and then adding a glaze to give it so much flavor. You will love this one!
Serve this recipe along with some of our favorite side dish recipes: Gruyere Scalloped Potatoes, Cheddar Gruyère Mac and Cheese, Roasted Parmesan Green Beans, Cheesy Cornbread Casserole or this Sweet Honey Cornbread Casserole!
Why you’ll love Apricot Glazed Ham
My family loves ham for the holidays but I have had enough store-bought glaze packets in my life to know there’s so much more out there!
If you take a few extra minutes, you can have an irresistibly sticky sweet and super flavorful ham. This simple apricot glazed ham has become my family’s all time favorite and surely will be yours too!
This apricot glazed ham:
- requires less than 10 minutes of prep
- has so many layers of flavor
- the apricot glaze is amazing and also only a matter of whisking and then brushing on the ham in the end
- requires only a handful of simple ingredients
- pairs well with so many side dish recipes
- serves a crowd–also great for leftovers, freeze them too!
Can’t wait to hear what you think!
Ingredient Notes
See full list of ingredients below in recipe card with exact measurements.
- Aim for a spiral cut bone-in ham in it’s natural juices. It is fully cooked and will say that it is. You can opt for smoked if you’d like. Boneless is an option, but it will cook more quickly and bone-in hams tend to hold more moisture so they will be much juicier.
- When choosing a ham, the higher quality ham can surely make a difference overall in the end result. That is not to say that a cheaper ham will not be good–I still had an amazing store brand from Kroger that was on the cheaper end, so don’t think you have to go all out!
- I have made this ham with several brands of apricot preserves and the Bonne Maman is by far the very best. If you don’t like apricot jam, peach jam could work as well.
- Light or dark brown sugar will work–choose your favorite.
Step-By-Step Instructions
Step 1: Remove the ham from the refrigerator about 90 minutes before cooking to bring close to room temperature. Remove the plastic disc from the bottom of the ham.
Step 2: Whisk together the apricot preserves, orange juice, orange zest, brown sugar, dijon mustard and cloves until combined and smooth. Cover and refrigerate until time to glaze the ham.
Step 3: Preheat oven to 325°F. Add 1/2 inch of water to the bottom of a roasting pan. Place the ham flat side down on a roasting rack and seal the pan very tightly with foil. This is important to lock in steam for the juiciest ham.
Step 4: Bake ham tightly sealed for about 12-15 minutes per pound, (roughly 90 minutes to just over 2 hours) or until and internal temperature of about 140°F is reached in the middle of the ham before hitting the bone.
Step 5: Once the ham is cooked to 140°F internal temperature, remove it and shift the oven temperature to 425°F. Carefully remove the foil from the ham–there will be a lot of steam that releases so use caution. Shift the ham to it’s side. Brush about 2/3 of the apricot glaze mixture well all over the ham, getting in between each slice as much as possible. Prop it back up so that the flat side is facing down.
Step 6: Bake for another 20-25 minutes to allow the glaze to bubble and caramelize. Remove the ham from the oven once browned to your liking and brush the remaining glaze over the ham. Let the ham rest for about 10 minutes before slicing and serving.
Recipe Tips
For the very best ham, wait until the last 20 minutes or so to add the glaze versus adding it before baking. This will keep the sugars in the glaze from burning or scorching the sugars in the glaze.
Remember to set the ham out for about 90 minutes to 2 hours before cooking. Forgetting to do so can cause uneven cooking or much longer cooking time and no one wants that!
Cook ham cut-side down. This not only makes it stay in place better, but it will prevent the ham from drying out.
Storage
Store any leftover ham wrapped tightly in foil or plastic wrap for about 3-4 days in the refrigerator. You can freeze leftover ham once it has cooled completely for up to 3 months.
Leftovers make for great sandwiches but you can also add chopped ham to eggs or omelettes, cozy soups, and much more!
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Apricot Glazed Ham
Ingredients
- 8-10 lb. spiral sliced ham, bone-in
- ⅔ cups apricot jam or preserves
- ½ cup packed brown sugar
- ½ cup freshly squeezed orange juice
- 2 tsp Dijon mustard
- 1 tsp orange zest
- ¼ tsp ground cloves
Instructions
- Remove the ham from the refrigerator about 90 minutes to 2 hours before cooking to bring close to room temperature. Remove the plastic disc from the bottom of the ham.
- Whisk together the apricot preserves, orange juice, orange zest, brown sugar, dijon mustard and cloves until combined and smooth. No need to cook or simmer this–it is ready to go! Cover and refrigerate until time to glaze the ham.
- Preheat oven to 325°F. Add 1/2 inch of water to the bottom of a roasting pan. Place the ham flat side down on a roasting rack and seal the pan very tightly with foil. This is important to lock in steam for the juiciest ham.
- Place the sealed roasting pan in the oven on a rack in the lower third of the oven so the ham is in the middle. Bake ham tightly sealed for about 12-15 minutes per pound, (about 1 hour 20 minutes minutes to just over 2 hours) or until and internal temperature of about 140°F is reached in the middle of the ham before hitting the bone.
- Once the ham is cooked to 140°F internal temperature, remove it and shift the oven temperature to 425°F.
- Carefully remove the foil from the ham–there will be a lot of steam that releases so use caution. Shift the ham to it's side.
- Brush about 2/3 of the apricot glaze mixture well all over the ham, getting in between each slice as much as possible. Prop it back up so that the flat side is facing down.
- Bake for another 20-25 minutes to allow the glaze to bubble and caramelize. Remove the ham from the oven once browned to your liking and brush the remaining glaze over the ham. Allow the ham to rest about 10 minutes before slicing and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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