This flavorful ham is a family favorite that I’ve customized to suit my preferences. This creates a fantastic Easter ham that pairs well with numerous side dishes.
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs |
| Servings: | 15 |
Ingredients
- 1 (10 pound) fully-cooked spiral cut ham
- ⅔ cup brown sugar
- ⅓ cup apricot jam
- 1 teaspoon dry mustard powder
Instructions
- 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.
- Please note differences in ingredient amounts and total time when following the magazine version of this recipe.
Reviews
Excellent. Would not change anything. Made it for Christmas and Easter, it is a winner.
This recipe was absolutely, hands down,delicious. So did my 31 dinner guests. Thank you so much.
Awesome and easy. Make sure you mix it well before you pour it over the ham. Otherwise, the apricot will seep thru the tinfoil & stick to your pan.
Just used this recipe for the Apricot Glaze which was fantastic.Everyone Loved it 15 people!
It turned out very moist and flavorful. The glaze was originally too thick to ‘paint on’ the ham. But, when watered down it became watery at cooking.
I used this on my Christmas ham. It was amazing. I usually use just mustard and brown sugar. The apricot jam took it to a whole other level.
So good and easy! My husband loves hunny baked ham he said this ham was better! I did use Dijon mustard instead of the dry. I also made about double the glaze to ensure I had plenty. 30 minutes before ham was done I removed the foil. I also used extra glaze and some of the ham juices to make a lovely sauce. I did have to cook ham my 10 pound ham over 3 hours so give yourself a bit of extra time.
Nope, it was perfect
I love this recipe. Only 2 things that I did differently was I cooked in a oven bag (for easy clean up) and I cooked in my slow cooker, on low for 2-4 hrs, depending on size of ham. I did add a little (1/4c.? pineapple or apple juice to bottom of bag)
Made as written. Simple Very, very good
Excellent!!
The glaze was very good. Next time I will make double the glaze, saving the last half to thin and pass with the served ham as a sauce.
First ham I ever baked and it came out much better than I ever expected. My brother asked for seconds even before finishing his first bite! 🙂
I made it and it was delicious!
I use a slow cooker for the most delicious ham I’ve ever had. One of my favorite recipes! Don’t like spiral cut so used semi boneless.
Made this last night, I didn’t change a single thing. The family absolutely loved it! Will make again.
My Holiday guests raved about the taste and tenderness. I made several ingredient substitutions. A 13 lb smoked ham baked at 325 degrees for 3 hrs 15 min. Scored and whole cloves inserted throughout. Glazed the last hour with a spicy brown sugar sauce, I did not have apricot jam so I created my own glaze: 1.5 cups of brown sugar, add 2 tsp each of A1 sauce, soy sauce and spicy BBQ sauce, 1 tsp pumpkin pie spice and 1/2 tsp black pepper. You may add or decrease ingredients according to your taste.
Every time I make this glaze, I get rave reviews! I use the recipe amount for a 2-3 pound ham. I make a double recipe for a bigger ham. I use a large knife to stab deep holes into the ham, if it is spiral cut.
one if the better Ham recipes.
Easy and absolutely delicious! This is a keeper. I used Apricot Preserves and had to add about a teaspoon of water before I could “brush” it on. I cooked my ham exactly as instructed. Next time, I’ll cut the final 20 minutes of baking time off.
Easy enough to make, it just tasted . . . plain. No one was impressed and no one took seconds. My husband goes, “It just takes like ham.” I even tripled the sauce and I still think we could’ve thrown the ham in the oven with nothing and ended up with the same taste. I’ll stick to my usual recipe.