APRICOT-GLAZED HAM RECIPE: HOW TO MAKE IT - TASTE OF HOME
Glaze a bone-in ham with apricot jam for a entree that's beautiful and delicious. Any leftovers will make meal planning a breeze later in the week. —Galelah Dowell, Fairland, Oklahoma
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 30 minutes
Prep Time 15 minutes
Cook Time 01 hours 15 minutes
Yield 20 servings.
Number Of Ingredients 5
Steps:
- Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine brown sugar and mustard; rub over surface of ham. Insert a clove in the center of each diamond. , Place ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1 hour. Spoon preserves over ham. Bake 15-30 minutes longer or until a thermometer reads 140° and ham is heated through.
Nutrition Facts : Calories 233 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 926mg sodium, CarbohydrateContent 11g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 17g protein.
APRICOT BROWN SUGAR HAM | ALLRECIPES
This succulent ham is a family favorite that I've adapted for my own tastes. This makes an amazing Easter dinner ham that complements many side dishes.
Provided by ROZ21
Categories Main Dishes Pork Ham Whole
Total Time 2 hours 0 minutes
Cook Time 2 hours 0 minutes
Yield 15 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 275 degrees F (135 degrees C).
- Place the ham cut side down onto a sheet of aluminum foil. I like to put the shiny side up. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet.
- Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.
Nutrition Facts : Calories 800.7 calories, CarbohydrateContent 14.4 g, CholesterolContent 169.6 mg, FatContent 56.2 g, ProteinContent 56.1 g, SaturatedFatContent 20.1 g, SodiumContent 3895.3 mg, SugarContent 12.6 g
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APRICOT PINEAPPLE HAM RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 01 hours 50 minutes
Category Dinner
Calories 355 calories per serving
- Place ham on a rack in a roasting pan. Score the surface, making diamond shapes 1/2 in. deep. Pour pineapple juice over ham. Cover and bake at 325° for 1-1/4 hours., Uncover; brush ham with preserves. Arrange pineapple slices and cherries on ham, securing with wooden toothpicks. Bake, uncovered, 25-30 minutes longer or until a thermometer reads 140° and then ham is heated through. Discard toothpicks.
BEST APRICOT GLAZED HAM - HOW TO MAKE APRICOT GLAZED HAM
From goodhousekeeping.com
Total Time 3 hours 10 minutes
Category Easter, main dish
- 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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Reviews 4.6
Total Time 2 hours 45 minutes
Category gluten-free, nut-free, Christmas, Easter, feed a crowd, baking, meat
Cuisine American
- Remove ham from refrigerator and let sit at room temperature for 1 hour. Preheat oven to 350°. Place a rack in a large roasting pan and cover the rack with foil. Pour 2 cups water in the bottom of roasting pan and place ham on the foil on the rack. In a small bowl, stir together jam, brown sugar, bourbon, Dijon, and red pepper flakes. Brush ham with some of the glaze and roast, basting with more glaze every 30 minutes, until an instant-read thermometer inserted in the thickest part reads 140°, about 1 ½ to 2 hours. Let rest 15 minutes before carving.
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