This apricot glazed ham is an easy, reliable recipe that takes only about 10 minutes of active prep but yields a sticky, sweet and incredibly juicy baked ham. The ham is sealed in foil with a little water so it gently steams while reheating, then it’s brushed with a bright apricot glaze and finished at high heat so the glaze bubbles and caramelizes. It’s perfect for holiday dinners or any family meal.
Don’t be intimidated — reheating and glazing a spiral-sliced ham is straightforward. Spiral hams are fully cooked at the store, so the goal is to warm them through without drying them out and to finish with a flavorful glaze. This method works for both novice and experienced home cooks and consistently produces terrific results.
Why you’ll love Apricot Glazed Ham
A homemade glaze takes this ham from ordinary to memorable. With only a few pantry ingredients — apricot preserves, orange juice and zest, brown sugar, Dijon and a touch of cloves — you get a glaze that’s sweet, tangy and warmly spiced. It only takes a moment to whisk together, and the glaze brings out the best texture and flavor in the ham.
This apricot glazed ham is:
- Ready with less than 10 minutes of hands-on prep
- Full of layered flavor without complicated steps
- Made with a simple, brush-on apricot glaze
- Prepared from a handful of common ingredients
- Excellent with a wide range of sides
- Perfect for serving a crowd and great as leftovers
I hope you love it as much as my family does!
Ingredient Notes
Exact ingredient amounts are listed in the recipe section below.
- Choose a spiral-cut, bone-in ham packed in its natural juices. Spiral hams are fully cooked; boneless is an option but bone-in tends to stay juicier.
- Quality matters, but you don’t have to splurge. Better ham can improve the outcome, but a well-handled store brand can still be delicious.
- Apricot preserves: I find several brands work well; if you prefer, peach preserves can be substituted.
- Brown sugar: Either light or dark brown sugar will work and will affect the glaze’s depth slightly.
Step-By-Step Instructions
Step 1: Remove the ham from the refrigerator 90 minutes to 2 hours before cooking so it comes closer to room temperature. Remove any plastic disc from the bottom of the ham.
Step 2: Make the glaze by whisking together apricot preserves, orange juice, orange zest, brown sugar, Dijon mustard and ground cloves until smooth. No cooking required. Cover and refrigerate until you’re ready to use it.
Step 3: Preheat the oven to 325°F. Pour about 1/2 inch of water into the bottom of a roasting pan. Place the ham flat side down on a roasting rack and seal the pan tightly with foil to lock in steam — this helps keep the ham moist.
Step 4: Place the sealed pan on a lower rack so the ham sits in the middle of the oven. Bake about 12–15 minutes per pound (roughly 90 minutes to just over 2 hours for an 8–10 lb ham), or until the internal temperature in the thickest part reaches about 140°F before the bone.
Step 5: When the ham reaches 140°F, remove it from the oven and increase the oven temperature to 425°F. Carefully remove the foil — watch for steam. Turn the ham onto its side and brush about two-thirds of the glaze over the ham, working the glaze between slices as much as possible. Return the ham to a position with the flat side down.
Step 6: Bake 20–25 minutes more, until the glaze bubbles and caramelizes to your liking. Remove the ham, brush with the remaining glaze, and let it rest about 10 minutes before slicing and serving.
Recipe Tips
Add the glaze near the end of baking. Brushing on the glaze in the final 20–25 minutes prevents the sugars from scorching while still allowing them to caramelize beautifully.
Let the ham come to room temperature before baking. Allow 90 minutes to 2 hours out of the fridge for more even reheating and reliable timing.
Cook with the cut-side down. This stabilizes the ham in the pan and helps retain moisture.
Storage
Wrap leftovers tightly in foil or plastic wrap and refrigerate for 3–4 days. Once completely cooled, portions can be frozen for up to 3 months. Leftover ham is great in sandwiches, omelettes, soups, stews, casseroles and more.
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Apricot Glazed Ham
By: Lorie Yarro
Prep Time: 10 minutes • Cook Time: about 1 hour 45 minutes (varies by weight) • Total Time: about 2 hours • Serves: 12
Ingredients
- 8–10 lb spiral-sliced ham, bone-in
- 2/3 cup apricot jam or preserves
- 1/2 cup packed brown sugar
- 1/2 cup freshly squeezed orange juice
- 2 tsp Dijon mustard
- 1 tsp orange zest
- 1/4 tsp ground cloves
Instructions
- Remove the ham from the refrigerator 90 minutes to 2 hours before baking. Remove any plastic disc on the bottom.
- Whisk apricot preserves, orange juice, orange zest, brown sugar, Dijon mustard and ground cloves until smooth. Cover and refrigerate until ready to use.
- Preheat oven to 325°F. Pour 1/2 inch of water into a roasting pan. Place the ham flat side down on a rack and seal the pan tightly with foil to trap steam.
- Bake about 12–15 minutes per pound (approximately 1 hour 20 minutes to just over 2 hours for an 8–10 lb ham) or until the internal temperature reaches about 140°F in the thickest part before the bone.
- Remove the ham and raise the oven to 425°F. Carefully remove the foil, watching for steam. Turn the ham onto its side and brush about two-thirds of the glaze all over, getting between slices as much as possible. Return the ham to the flat-side-down position.
- Bake 20–25 more minutes until the glaze bubbles and caramelizes. Remove from oven, brush with remaining glaze, and rest 10 minutes before slicing and serving.
Notes
Storage: Store leftovers wrapped tightly in foil or plastic wrap in the refrigerator for 3–4 days. Freeze cooled leftovers for up to 3 months.
Nutrition
Per serving (approximate): Calories: 405 kcal • Carbohydrates: 10 g • Protein: 33 g • Fat: 25 g • Sodium: 1809 mg. Nutrition is an approximation.
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