Best Baked Ham With Ginger Apricot Glaze Recipes

APRICOT-GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine brown sugar and mustard; rub over surface of ham. Insert a clove in the center of each diamond. , Place ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1 hour. Spoon preserves over ham. Bake 15-30 minutes longer or until a thermometer reads 140° and ham is heated through.

APRICOT-GLAZED HAM

Steps:

• Preheat the oven to 375 degree F.
• Place the ham on a roasting rack in a roasting pan with the fat-side up. Use a knife to lightly score the fat in a diamond pattern, taking care not to cut into the meat. Bake the ham for 1 hour.
• While the ham is baking, make the glaze. In a small saucepan, combine the jam, butter, mustard, sage, vinegar, bay leaf, cloves and cinnamon over medium-low heat. Cook, stirring, until the glaze is thin and syrupy.
• After the ham has baked 1 hour, brush with about half of the glaze and return to the oven. Cook, glazing the ham every 15 to 20 minutes, until the internal temperature reaches about 130 degrees F, 1 to 1 1/2 hours longer. If the glaze starts to burn, tent with a piece of greased foil.
• Remove the ham from the oven and tent with a piece of greased foil. Let rest for about 10 minutes before carving.

BAKED HAM WITH GINGER-APRICOT GLAZE

Steps:

• Preheat the oven to 325 degrees. Make crosshatch slashes across the top of the ham with the tip of a knife. Place in a roasting pan. Bake for 30 minutes. Put the fruit spread into a small bowl. Stir in the ginger, Dijon mustard, and dry mustard. Spoon the glaze over the ham and bake until heated through, 20 to 30 minutes more. Remove to a cutting board, cover with aluminum foil, and let sit for 10 minutes before slicing.

EASY BAKED HAM WITH HONEY APRICOT GLAZE

Steps:

• Set oven to 325 degrees.
• Place the ham in a shallow roasting pan.
• In a bowl mix together honey, thawed concentrate, soy sauce, apricot jam, nutmeg and cloves; set aside.
• Bake the ham uncovered for 30 minutes, then remove from oven and pour the glaze over the ham.
• Cover loosley with foil.
• Return to oven and continue to bake until the ham is cooked through (about 1 to 1-1/2 hours more) basting occasionally with glaze.
• Slice ham and drizzle slices with glaze.

CLASSIC PINEAPPLE-APRICOT GLAZED HAM

Steps:

• For the ham: Remove the ham from the refrigerator and bring to room temperature, about 30 minutes. Preheat the oven to 325 degrees F.
• Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham, placing them at the intersections of the cuts (you may have some cloves left over).
• Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours and 30 minutes (about 15 minutes per pound).
• Meanwhile make the glaze: Squeeze the lime juice into a small saucepan. Add the ginger and pineapple juice. Bring to a boil, reduce the heat and simmer until reduced to 1/2 cup, 8 to 10 minutes. Strain, then stir in the lime zest, apricot preserves and Dijon.
• Increase the oven temperature to 425 degrees F. Pour half the pineapple glaze over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 minutes more.
• Let the ham rest for 15 minutes before carving. Carve the ham into slices and serve.

BAKED HAM WITH APRICOT GLAZE

Steps:

• Preheat oven to 425 degrees F.
• Trim the rind from the ham and pare the fat layer to 1/4-inch thick.
• Line a roasting pan with aluminum foil (helps with cleanup later).
• Place a roasting rack in the roasting pan and place the ham on the rack.
• Cut lines at an angle across the ham about 1/4-inch deep, then turn the ham and repeat with the other side, so that it forms a diamond pattern.
• Push the pointed ends of the cloves into the intersections of these lines, but do not push it in totally.
• Mix the apricot nectar with the water and pour over the ham, and then sprinkle with the thyme leaves.
• Place the ham in the lower third of the preheated oven and bake for 45 minutes (or about 3 minutes per pound), basting with the pan juices every 10-15 minutes.
• To prepare the glaze, mix the preserves, bourbon, and mustard in a small saucepan and whisk until smooth.
• Cook over medium heat until the preserves melt, then remove from heat and set aside.
• When the ham is warmed through (at the 45 minute point), remove it from the oven and increase the oven temp to 450F.
• Spread all the glaze evenly over the ham, then sprinkle the brown sugar evenly over the top of the glaze.
• When the oven is heated to 450F, return the ham to the oven, and bake for about 25-30 more minutes or until the ham becomes nicely caramelized from the glaze, but do not let it burn.
• Remove the ham from the oven and allow it to sit for about 15-20 minutes before carving.

BAKED HAM WITH APRICOT GLAZE

Steps:

• Place ham in roaster; insert meat thermometer. Place pan on supporting pan.
• Roast in 325 degree oven for 1 1/2 to 2 1/2 hrs or till meat thermometer registers 140 degrees.
• Prepare the glaze by combining preserves, brown sugar, mustard, soy sauce, and lemon juice.
• At the last 30 minute of cook time, score the top of the ham. Continue baking; basting occasionally.