"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." — ROZ21
Watch video tips and tricks
1 (10 pound)
fully-cooked spiral cut ham
dry mustard powder
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.
I used orange marmelade since I didn't have apricot at home and it was OK. Nothing special.
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!
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.
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!
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.
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.
Best way to glaze and cook the ham. Used spicy brown mustard instead of dry.
* Percent Daily Values are based on a 2,000 calorie diet.
Apricot Brown Sugar Ham
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 506
An apricot jam, dry mustard, and brown sugar glaze makes baked ham special.
This casserole is everything you love about breakfast in one dish.
See how to make a 5-star meatloaf that’s tangy and slightly sweet.