Apricot and mustard glazed ham

Apricot and mustard glazed ham

Sweet, salty, tart, and slightly spicy is the way we like our Easter ham! It’s bursting with apricot flavor, and pairs perfectly with any side dish you can throw at it. Be prepared for lavish praise from friends and family, and try not to blush!

Apricot and mustard glazed ham

Sweet, salty, tart, and slightly spicy is the way we like our Easter ham! It’s bursting with apricot flavor, and pairs perfectly with any side dish you can throw at it. Be prepared for lavish praise from friends and family, and try not to blush!
USMetric
12 servingservings

Ingredients

  • 5 lbs 2.3 kg whole ham, cooked and cured
  • water
Glaze
  • 3 oz. 75 g dried apricotdried apricots
  • 3 tbsp 3 tbsp Dijon mustard
  • 1 tsp 1 tsp salt
  • 1 tsp 1 tsp tabasco
  • 2 tbsp 2 tbsp olive oil
  • 1 tsp 1 tsp ground allspice (optional)

Instructions

Instructions are for 12 servings. Please modify as needed.

  1. Soak the apricots for at least a few hours, but preferably overnight, to soften them. Drain the apricots, and chop finely.
  2. Combine the apricots with the rest of the glaze ingredients. Process using an immersion blender or in a food processor until pureed.
  3. Preheat oven to 350°F (175°C). Use a sharp knife to cut a pattern of squares on the top of the ham. Place in a greased roasting pan. Pour water in the pan until about half an inch up. (You might need to add more during the roasting.) This keeps the ham from drying out.
  4. Brush the glaze all over the ham and place in the oven for about 1 ½ to 2 hours, depending on size. Since the ham is already cooked it’s mostly about heating it slowly and caramelizing the glaze.
  5. Use a thermometer placed in the thickest part of the ham - when it shows 120°F (50°C) it's done. Cover with foil towards the end if the top is getting to much color.
  6. Slice thinly and serve with your favorite side dishes.

Tip!

It’s easy to choose the perfect-sized ham. Calculate 5-7 oz. per person when served with dishes on the side or as part of a buffet. A 5-lb. ham is enough for 12 people, but a smaller ham can be used for a smaller crowd. Or just embrace your love of savory leftovers!
And add some variety! Feel free to swap in some cherries for some of the apricots for another depth of flavor.

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5 comments

  1. Victoria
    I am definitely making this ham on Sunday! :)
  2. Darlene
    Why a cured ham ? Uncured would not have nitrates correct? I try not to eat any nitrates.
  3. Una
    Again no one has replied! And you say the ham should be cooked? Surely not! Would also help to have gammon as well. Americans and British are different. Ham tends to be cooked in Britain.
    Reply: #4
  4. Kristin Parker Team Diet Doctor
    The other comments are almost 2 years old. The ingredients say 5lb ham COOKED. If it's cooked already when purchased then there is no need to cook it again.
  5. Ramona
    I did make this recipe for Easter. Tasted ok but looked awful. It is not a glaze but "chunks" instead. I will not make it again. n Sorry.

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