APRICOT GLAZED HAM RECIPES

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BEST APRICOT GLAZED HAM - HOW TO MAKE APRICOT GLAZED HAM



Best Apricot Glazed Ham - How to Make Apricot Glazed Ham image

A fully cooked store-bought ham makes this four-ingredient recipe an easy, Easter dinner essential.

Provided by The Good Housekeeping Test Kitchen

Categories     Easter    main dish

Total Time 3 hours 10 minutes

Prep Time 10 minutes

Cook Time 3 hours

Yield 12 servings

Number Of Ingredients 4

1 (8- to 10-lb.) fully cooked bone-in smoked half ham (not spiral-sliced)
1 c. packed brown sugar
1 c. apricot jam
1/2 c. Dijon mustard

Steps:

  • Preheat oven to 300°F. Place ham in roasting pan, cut side down. With tip of sharp knife, make long cuts from top of ham to bottom, cutting through tough skin and fat; make perpendicular cuts to form diamonds. Cover with foil. Bake 11/2 hrs. In medium bowl, whisk sugar, jam, mustard and 2 teaspoon pepper. Transfer 1 cup glaze to separate bowl; cover and refrigerate. Remove foil from ham. Brush some of remaining glaze all over ham. Bake, uncovered, another 1 to 11/2 hours or until glaze is dark brown and internal temperature of ham has reached 140°F, brushing with glaze every 1/2 hour. Allow ham to rest 20 minutes before carving. Serve with reserved glaze.

MAPLE APRICOT GLAZED HAM RECIPE | TRISHA YEARWOOD | FOO…



Maple Apricot Glazed Ham Recipe | Trisha Yearwood | Foo… image

Provided by Trisha Yearwood

Categories     main-dish

Total Time 2 hours 10 minutes

Cook Time 10 minutes

Yield 6 to 8 servings

Number Of Ingredients 7

One 8-pound spiral-cut ham
1/2 cup apricot jam 
2 tablespoons maple syrup 
2 tablespoons Louisiana-style hot sauce 
1 tablespoon Dijon mustard 
Bread and butter pickles, for serving, plus 1 tablespoon pickle brine 
Parker House-style rolls, for serving 

Steps:

  • Preheat the oven to 300 degrees F. Line a baking sheet with aluminum foil. Place the ham on the baking sheet.
  • Stir together the jam, maple syrup, hot sauce, Dijon and pickle brine in a small pan over medium heat. Cook until everything is combined and the mixture is pourable, 2 to 3 minutes. Brush the mixture onto the ham, reserving any excess for a final glaze at the end.
  • Bake, rotating and basting the ham with the glaze and juices every hour, until browned on top and warmed through, 1 1/2 to 2 hours. Serve as mini sandwiches on the rolls with pickles.

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  • Preheat oven to 300°F. Place ham in roasting pan, cut side down. With tip of sharp knife, make long cuts from top of ham to bottom, cutting through tough skin and fat; make perpendicular cuts to form diamonds. Cover with foil. Bake 11/2 hrs. In medium bowl, whisk sugar, jam, mustard and 2 teaspoon pepper. Transfer 1 cup glaze to separate bowl; cover and refrigerate. Remove foil from ham. Brush some of remaining glaze all over ham. Bake, uncovered, another 1 to 11/2 hours or until glaze is dark brown and internal temperature of ham has reached 140°F, brushing with glaze every 1/2 hour. Allow ham to rest 20 minutes before carving. Serve with reserved glaze.
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