Apricot Brown Sugar Ham Recipe - Allrecipes.com
Apricot Brown Sugar Ham Recipe
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Apricot Brown Sugar Ham
An apricot jam, dry mustard, and brown sugar glaze makes baked ham special. See more
  • READY IN 2 hr

Apricot Brown Sugar Ham

Recipe by  

"This succulent ham is a family favorite that I've adapted for my own tastes. This makes an amazing Easter dinner ham that complements many side dishes."

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Original recipe makes 15 servings Change Servings
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  • COOK

    2 hrs
  • READY IN

    2 hrs

Directions

  1. Preheat the oven to 275 degrees F (135 degrees C).
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 08, 2007

So simple yet so very good! I made this for our Easter dinner today, and it was delicious! Because I needed my oven for other cooking projects, I put my precooked spiral ham in the crockpot, set it on low, and three hours later had a ham that was just-right sweet, tender, juicy. The juice that collected made the best ham gravy; all I had to do was put it in a sauce pan, make a slurry of cornstarch and water, added it to the juices and cooked until thickened. No other season required. Perfect! This will be the way I make baked ham from now on.

 
Most Helpful Critical Review
Apr 14, 2009

I used orange marmelade since I didn't have apricot at home and it was OK. Nothing special.

 
Apr 08, 2007

My ham was smaller, but I went ahead & used the full amount of glaze. We loved the flavor, and my ham was tender & juicy & the glaze was a sweet & tangy complement to the ham. I used 2 teaspoons regular mustard in place of the dry mustard.Great recipe Roz21, and I will definitely use it again!

 
May 08, 2007

This was very good coating for ham. I like the idea of wrapping the ham in foil with the glaze while it cooks. I just added all of the glaze at the beginning and didn't unwrap it towards the end. This might also be good using pineapple preserves.

 
Feb 26, 2010

Exceptional!! I myself am not a huge ham fan~ this one I am! I used a regular bone in ham, not a spiral cut. I also decided to use my crock pot. I put a small bit (about 5 oz) of soda (I used Diet Sierra Mist) so it would not cook to the bottom. I poked the ham all over and would from time to time using a baster, put the juice into the ham. I used more than what was called for as far as the apricot jam (preserves)~ probably close to doubled it. I also added about 1/4 to 1/3 cup of honey and about 1/2 teaspoon of ground cloves. I cooked it on high for about four hours, but it was done before that (but did not dry out at all). My entire family loved it, my kids too~ dad even jumped online to get the recipe so he could save it!

 
Nov 30, 2008

It seems to be my job to cook hams during the holidays. I tried this one at Thanksgiving this year and everyone loved it. I used a huge 26 pound ham, so I had to use a little more. I also used my old reliable charcoal grill instead of baking the ham. My family will see to it that I make this ham again.

 
Apr 13, 2007

This ham was great. Everybody loved it. I followed the recipe exactly and it was perfect. The ham gravy was delicious--I added extra apricot jam to the juice to really bring out the flavor. Thanks for a great recipe.

 
Feb 02, 2011

Best way to glaze and cook the ham. Used spicy brown mustard instead of dry.

 

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Nutrition

  • Calories
  • 801 kcal
  • 40%
  • Carbohydrates
  • 14.4 g
  • 5%
  • Cholesterol
  • 170 mg
  • 57%
  • Fat
  • 56.2 g
  • 86%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 56.1 g
  • 112%
  • Sodium
  • 3895 mg
  • 156%

* Percent Daily Values are based on a 2,000 calorie diet.

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