Apricot Glazed Ham

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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!

Prep Time10

Cook Time1 45

Total Time2

Course: Main Course

Cuisine: American

Servings:

Author: Lorie Yarro

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

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.

Nutrition