Double-Apricot Glazed Ham Recipe -
Double-Apricot Glazed Ham Recipe
  • READY IN hrs

Double-Apricot Glazed Ham

Recipe by  

"Smoky ham is basted with a sweet and piquant sauce of apricot preserves, Swanson®Chicken Stock, orange zest, Dijon-style mustard and minced shallots."

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Ingredients Edit and Save

Original recipe makes 32 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs

    2 hrs 15 mins


  1. Place apricots and stock in microwave-safe measuring cup. Microwave on HIGH for 2 minutes. Let cool. Remove apricots and cut into strips. Reserve stock. Mix apricots, sugar and 1/4 cup reserved stock.
  2. Place ham in roasting pan. Bake at 325 degrees F for 2 hours or until thermometer registers 140 degrees F. Top with apricot mixture during last 30 minutes of baking, basting frequently with pan drippings.
  3. Heat butter in medium skillet over medium heat. Add shallots and cook until tender. Add preserves, mustard, orange rind and remaining reserved stock. Heat to a boil. Cook over low heat 10 minutes or until slightly thickened.
  4. Slice ham and serve with apricot sauce.
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  • TIP
  • *Use 3-pound fully-cooked half boneless ham for 16 servings. Prepare as above, but reduce remaining ingredients in half and cooking time to 1 hour or until thermometer registers 140 degrees F.

Reviews More Reviews

Dec 01, 2009

Ham and topping were very good but found it a little too sweet, I halved the apricot preserves and used about a cup of the dijon mustard instead. Also could have halved the recipe, it was a lot of topping. But overall the was a very good recipe and everyone enjoyed it!!

Nov 09, 2008

This is very good! I have also used it on chicken. I haven't used the orange zest called for(no oranges). Still great. I 1/2'd the recipe.


7 Ratings

Dec 08, 2009

AMAZING!!! We cooked this for Christmas dinner last year, and we will definitely be using the same recipe again this year. It was a huge hit with everyone! Yummy, I can't wait to have it again!

May 03, 2011

This recipe was delicious, especially the sauce. I followed the recipe exaclty, received lots of compliments, and am still enjoying the leftovers!

Mar 02, 2011


May 20, 2009

This was a big hit at Easter. Yum!


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