APRICOT JAM GLAZE FOR HAM RECIPES

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APRICOT-GLAZED HAM RECIPE: HOW TO MAKE IT



Apricot-Glazed Ham Recipe: How to Make It image

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

1 fully cooked bone-in ham (6 to 8 pounds)
1/2 cup packed brown sugar
2 to 3 tablespoons ground mustard
Whole cloves
1/2 cup apricot preserves

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-GLAZED HAM RECIPE | SOUTHERN LIVING



Apricot-Glazed Ham Recipe | Southern Living image

This year, forego the usual pineapple in favor of an apricot and mustard glaze.

Provided by Jasmine Smith

Total Time 3 hours 30 minutes

Number Of Ingredients 4

1 (9- to 10- pound) fully cooked bone-in spiral cut ham, at room temperature
1 cup apricot preserves
¼ cup stone-ground mustard
¼ cup dark brown sugar 

Steps:

  • Preheat oven to 350°F. Place ham, fat cap facing up, in a large roasting pan. Fill bottom of pan with water to a depth of ½ an inch. Cover pan with aluminum foil. Bake in preheated oven until an instant-read thermometer inserted into thickest portion of meat registers 120°F, about 2 hours, 30 minutes, basting every 30 minutes with accumulated juices in pan.
  • Meanwhile, stir together preserves, mustard, and sugar in a small saucepan. Cook over medium, stirring occasionally, until mixture is smooth, about 2 minutes. Remove from heat; cover to keep warm, and set aside.
  • Remove ham from oven; remove and discard foil. Brush ham with ½ cup of the apricot glaze. Return to oven and bake, uncovered, at 350°F until top is lightly caramelized and thermometer inserted into thickest portion of meat registers 140°F, about 40 minutes, brushing with ½ cup of the apricot glaze after about 20 minutes. Remove from oven. Transfer ham to a platter; tent with foil, and let rest 15 minutes. Reserve juices in pan.
  • Whisk ½ cup reserved pan juices into remaining apricot glaze in saucepan until well combined. Serve ham alongside apricot-pan sauce.

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