Apricot Baked Ham

SUBMITTED BY: Marge Clark

"Ham is a super choice for a holiday meal because once you put it in the oven, it practically takes care of itself until dinnertime. I serve it because everyone in my family loves it! The sugary crust makes the ham beautiful to serve. -Marge Clark, West Lebanon, Indiana"

PREP TIME	10 Min
COOK TIME	1 Hr 40 Min
READY IN	1 Hr 50 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 (5 pound) fully-cooked, bone-in ham
20 whole cloves
1/2 cup apricot preserves
3 tablespoons dry mustard
1/2 cup packed light brown sugar

READ REVIEWS (13)

DIRECTIONS

Score the surface of the ham with shallow diamond-shaped cuts. Combine preserves and mustard; spread over ham. Pat brown sugar over apricot mixture. Place ham on a rack in a roasting pan. Bake at 325 degrees F for 20 minutes per pound or until ham is heated through and thermometer reads 140 degrees F.

Wine Tip

Try with a Gewurztraminer .

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 3, 2006 by Stephanie B

when you put the cloves in use the whole cloves put them in the triangle scores. I used half orange juice and water in the bottom of my roasing pan filling it up about 2 cups adding if needed basting every 20 min for the last hour of cooking. My family loved it. It was juicy and yummy great leftovers also.

13 users found this review helpful

Reviewed on Jan. 5, 2007 by Carrie G

This ham recipe came out terrific. I only made a few changes to this recipe. I substituted dijon mustard and I only used about 1 TBSP. I think the flavor of the mustard should be subtle and not too overpowering. I also used dark brown sugar which is what I had on hand and left out the cloves since I did not have to make it look picture perfect for a holiday crowd. I think it also helps if you place the ham on a rack in a roasting pan that has some water on the bottom otherwise the sugar mixture that drips might burn on the bottom of the pan and could make quite a mess during cleanup. Also I used aluminum foil to make a loose tent over the ham so that the coating did not burn. I reserved the leftover glaze mixture for the table plus I added about 1 tsp. of horseradish sauce to it to give it a good kick. I thank you for posting this recipe. This ham was also wonderful the second time around and I plan to use the leftovers to make my favorite pea soup. Thank you for posting.

9 users found this review helpful

Reviewed on Nov. 21, 2006 by Mayen

The ham tasted so delicious and my family loves apricot so this is a great way to use the fruit. I did not used cloves when I made mine but we really liked it. The direction did not specifically say whether to rub the cloves so next time I make it I'll sprinkle it over the ham while baking. I make this even on regular days but friends love it during the holiday!

9 users found this review helpful

MORE MEMBER REVIEWS

ADVERTISE WITH US

User Name	Password

Remember me? Forgot password?