Apricot-Rum Glazed Spiral Ham
Make an Apricot-Rum Glazed Spiral Ham with a glossy apricot-rum glaze and roast to caramelized perfection.
Ingredients
- 1 6 to 8 pounds Hickory smoked fully cooked spiral cut ham
- 3 tablespoons apricot preserves
- 3 tablespoons dark rum
Instructions
Step 1: Preheat and Roast the Ham
Preheat the oven to 325°F and set up the ham on a rack inside a roasting pan with about 1 cup of water beneath to keep the meat moist. Place the 6–8 pound hickory-smoked, fully cooked spiral-cut ham on the rack, shiny and spiral-sliced, and slide it onto the lower oven rack to roast for the first hour; this step warms the meat through and begins gentle rendering so the slices loosen and steam gathers in the cut grooves.
Step 2: Cook the Apricot-Rum Glaze
While the ham warms, combine three tablespoons of apricot preserves with three tablespoons of dark rum in a small saucepan and heat gently over medium, whisking constantly until the preserves dissolve, the mixture loosens into a glossy, slightly thick amber glaze and tiny bubbles lift across the surface (about 5–8 minutes). You want a pourable, clingy glaze that will coat and caramelize on contact — set it aside in the pan so it stays warm and slightly fluid for brushing.
Step 3: Glaze and Finish Roasting
After the first hour, remove the ham briefly, brush the warm apricot-rum glaze over the entire spiral, working the glaze into the cut grooves so it clings to each slice, then return the ham to the oven and roast another 50–60 minutes until the glaze is caramelized, edges show small charred spots, and the surface gleams with an amber, slightly sticky crust. Let the ham rest briefly before carving so the glazed juices settle and the slices keep their tender, moist texture.
Notes
- Let the ham rest 10 minutes before carving to keep slices moist.
- Keep the glaze warm and pourable for easier brushing.
- Substitute brandy or apple cider for rum if avoiding alcohol.
- Use a roasting pan with a rack to prevent the ham from sitting in liquid.
- Reheat gently at 250°F with a splash of water or reserved glaze to retain moisture.