Spring Apricot Glazed Ham Recipe for a Festive Family Dinner
Apricot Glazed Ham is my go-to for holiday gatherings and easy Sunday dinners. I love how the apricot-sweet glaze turns a 10-pound spiral ham into something glossy, warm, and almost irresistible. This Apricot Glazed Ham recipe is simple enough for a busy cook but impressive enough for a crowd, and it has become my unofficial celebration staple. Give it a try and you will see why that sweet-savory top note keeps everyone coming back for more.
How This Apricot Glazed Ham Became My Cozy Centerpiece
The first time I made Apricot Glazed Ham it was raining and my kitchen smelled like caramel and citrus. I remember pressing the warm glaze between the spirals and thinking it looked almost too pretty to eat. When the family sat down, the ham steamed gently as I sliced and served, and there was this collective pause as people tasted the apricot and mustard balance. That moment made me realize food can make small rituals feel like traditions. I kept the leftovers for sandwiches the next day and the buttery, slightly sticky apricot surface still tasted like comfort, which is why this Apricot Glazed Ham holds a soft spot in my meal rotation.
The Star Ingredients and Why They Matter
- 10 pound spiral ham, boneless, fully cooked (pre-sliced): The base of the dish. Choose a high-quality, evenly sliced spiral ham so the glaze reaches each slice. Substitute with a smaller ham for fewer servings.
- 1 cup apricot preserves: Adds bright fruit sweetness and gloss. Use orange marmalade or peach preserves if you want a different fruity note.
- 1 Tablespoon Dijon mustard: Cuts sweetness with a mild tang and helps the glaze cling. Yellow mustard will work in a pinch.
- 1/2 cup brown sugar: Caramelizes for that mahogany finish. For a less-sweet version, reduce to 1/3 cup or use coconut sugar.
- 1/8 teaspoon ground cinnamon: Warm spice undercurrent. Nutmeg can be a substitute.
- 1/8 teaspoon ground cloves: Adds depth and holiday aroma. Allspice is an acceptable swap.
Essential Kitchen Tools and Why They Matter
A few simple tools make this Apricot Glazed Ham effortless and help the glaze finish beautifully. Good heat distribution starts with the right pan, and a basting brush ensures the glaze reaches into every spiral. A small saucepan gives you control while making the glaze, and sturdy foil locks in moisture during the slow bake. If you have a meat thermometer, use it to confirm even warming. If you are short on gear, improvise: a foil tent works like a lid, a silicone spatula stands in for a pastry brush, and a wide baking dish can replace a commercial roasting pan.
- Rectangular roasting pan or 9×13 baking dish: Provides a shallow bed for even heat and easy basting.
- Small saucepan: Lets you reduce and smooth the glaze without burning.
- Basting brush: Helps coat each spiral so the glaze penetrates.
- Aluminum foil: Keeps the ham moist while it reheats slowly.
- Ramekin or small bowl: Holds extra glaze for finishing or serving.
Step-by-Step Preparation Guide
Step 1: Preheat and position the ham
Preheat the oven to 350°F, then set your 10-pound, fully cooked spiral ham (boneless and pre-sliced) cut-side down into a rectangular roasting pan or a 9×13 baking dish. Position the ham so the spiral slices sit facing up and the bone line (if any) is centered along the long axis. This is the moment to check that the pan is large enough for the slices to fan slightly without overlapping tightly—you want heat and glaze to reach each slice evenly as it bakes.
Step 2: Make the apricot-dijon glaze
In a small saucepan, combine 1 cup apricot preserves, 1 tablespoon Dijon mustard, 1/2 cup brown sugar, 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground cloves. Whisk the mixture until smooth, bring it briefly to a boil over medium-high heat, then remove it from the heat so the sugar dissolves and the glaze becomes glossy and pourable. The finished glaze should be shiny, slightly syrupy and free of sugar grit—thick enough to cling to a basting brush but fluid enough to slip between the ham slices.
Step 3: Glaze the ham before baking
Brush roughly half of the warm apricot glaze over the entire surface, making sure to work the sticky glaze deep between the spiral slices so each cut gets a touch of apricot-sweet caramel. Keep a basting brush resting on the pan rim and a small matte ceramic ramekin with the remaining glaze nearby for later. The ham at this point looks wet-shiny with a thin, even coat of glaze threaded through the spirals—ready to be tented and slow-heated to develop internal warmth and flavor.
Step 4: Cover and slow-bake
Tightly tent the pan with foil to keep the ham moist and bake at 350°F for about 90 minutes (or follow your package instructions). The covered bake gently warms the ham through, loosens rendered juices, and allows the initial glaze to set slightly into the exterior without burning. Resist opening the foil often—this is a patient phase where the ham relaxes and reheats evenly.
Step 5: Finish glaze and fast-brown
After the covered bake, remove the ham from the oven and brush the remaining glaze over the top, saving a spoonful if you’d like extra for serving. Increase the oven temperature to 425°F and return the ham uncovered for 8–12 minutes, just long enough to caramelize and create a glossy, slightly crisped, mahogany outer layer. Watch carefully so the sugars caramelize rather than burn—the surface should become deeply browned, sticky, and slightly crackly in places.
Step 6: Rest, slice, and serve
Transfer the finished ham to a rectangular serving platter or keep it in the same roasting pan, letting it rest and cool slightly for about 15 minutes so juices redistribute. Slice through the spirals and arrange overlapping, thick-cut slices so the glossy apricot surface faces up. Serve warm with a small ramekin of extra glaze on the side for brushing or drizzling.
Making It Your Own
Try an orange-marmalade swap for apricot preserves and you get a brighter, citrusy glaze that plays up sweet and tart notes. I once added 2 tablespoons of bourbon to the glaze and the smoky-sweet finish made the ham taste indulgent without extra effort.
For lower sugar, cut the brown sugar and use a sugar-free apricot jam or reduced-sugar preserves. If you want spice, stir in a pinch of red pepper flakes or swap Dijon for spicy brown mustard.
Regional twist: glaze with pineapple preserves and a splash of soy for a Hawaiian vibe. For a winter holiday, add a teaspoon of grated orange zest and increase the warm spices.
How to Serve
When hosting, slice the Apricot Glazed Ham and arrange it on a large platter with sprigs of fresh herbs and citrus halves for color. For a crowd of 12, keep the whole 10-pound ham and serve family style. If you expect fewer guests, serve thinner slices and supplement with sides to stretch the meal.
For a buffet, place a small ramekin of extra glaze near the ham and provide tongs for easy serving. Consider warm dinner rolls, roasted root vegetables, and a tangy vinegar-based salad to balance the sweetness of the glaze.
If you need to scale up, two smaller hams will finish more evenly than one very large roast. For smaller celebrations, use a 5-pound ham and reduce glaze by half.
Storage and Reheating Tips
Let any leftover slices cool completely before refrigerating in an airtight container. Properly stored, cooked ham will keep well for 3 to 4 days. I like to place parchment between layers to make reheating and serving easier.
To reheat, place slices in a shallow baking dish, brush with a little extra glaze or ham juices, cover with foil, and warm at 325°F until heated through. For single servings, a microwave on medium power with a damp paper towel works for quick reheats.
Common Mistakes and How to Avoid Them
Overbaking during the final caramelization step leads to burned sugar. Keep a close eye when you increase the oven temperature and aim for deep brown rather than black.
Skipping the foil tent during the slow bake can dry the ham. The tent traps steam and keeps the meat tender, so resist frequent peeking.
Final Thoughts
This Apricot Glazed Ham is approachable, forgiving, and reliably delicious. Once you try it, you will find reasons to make it for both weeknight feasts and special gatherings. I hope it becomes a warm, sticky-finger tradition in your home.
Frequently Asked Questions.
- How long do I bake a 10-pound spiral ham? – Bake covered at 350°F for about 90 minutes to reheat through, then glaze and brown briefly.
- Can I use other fruit preserves? – Yes, orange, peach, or pineapple preserves all make excellent substitutions and change the flavor profile.
- Do I need to add water to the pan? – No, the ham releases its own juices; a foil tent helps keep moisture locked in.
- How do I prevent the glaze from burning? – Apply half the glaze before baking and the rest before the high-heat finish; watch closely during caramelization.
- Can I make the glaze ahead? – Yes; cool and refrigerate up to 3 days, then warm gently before using.
Apricot Glazed Ham
Make Apricot Glazed Ham now: bake a 10-pound spiral ham with apricot-dijon glaze for a glossy, crowd-pleasing centerpiece.
Ingredients
Instructions
Step 1: Preheat and position the ham
Preheat the oven to 350°F, then set your 10-pound, fully cooked spiral ham (boneless and pre-sliced) cut-side down into a rectangular roasting pan or a 9x13 baking dish. Position the ham so the spiral slices sit facing up and the bone line (if any) is centered along the long axis. This is the moment to check that the pan is large enough for the slices to fan slightly without overlapping tightly—you want heat and glaze to reach each slice evenly as it bakes.
Step 2: Make the apricot-dijon glaze
In a small saucepan, combine 1 cup apricot preserves, 1 tablespoon Dijon mustard, 1/2 cup brown sugar, 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground cloves. Whisk the mixture until smooth, bring it briefly to a boil over medium-high heat, then remove it from the heat so the sugar dissolves and the glaze becomes glossy and pourable. The finished glaze should be shiny, slightly syrupy and free of sugar grit—thick enough to cling to a basting brush but fluid enough to slip between the ham slices.
Step 3: Glaze the ham before baking
Brush roughly half of the warm apricot glaze over the entire surface, making sure to work the sticky glaze deep between the spiral slices so each cut gets a touch of apricot-sweet caramel. Keep a basting brush resting on the pan rim and a small matte ceramic ramekin with the remaining glaze nearby for later. The ham at this point looks wet-shiny with a thin, even coat of glaze threaded through the spirals—ready to be tented and slow-heated to develop internal warmth and flavor.
Step 4: Cover and slow-bake
Tightly tent the pan with foil to keep the ham moist and bake at 350°F for about 90 minutes (or follow your package instructions). The covered bake gently warms the ham through, loosens rendered juices, and allows the initial glaze to set slightly into the exterior without burning. Resist opening the foil often—this is a patient phase where the ham relaxes and reheats evenly.
Step 5: Finish glaze and fast-brown
After the covered bake, remove the ham from the oven and brush the remaining glaze over the top, saving a spoonful if you'd like extra for serving. Increase the oven temperature to 425°F and return the ham uncovered for 8–12 minutes, just long enough to caramelize and create a glossy, slightly crisped, mahogany outer layer. Watch carefully so the sugars caramelize rather than burn—the surface should become deeply browned, sticky, and slightly crackly in places.
Step 6: Rest, slice, and serve
Transfer the finished ham to a rectangular serving platter or keep it in the same roasting pan, letting it rest and cool slightly for about 15 minutes so juices redistribute. Slice through the spirals and arrange overlapping, thick-cut slices so the glossy apricot surface faces up. Serve warm with a small ramekin of extra glaze on the side for brushing or drizzling.
Notes
- Tent the ham tightly with foil during the slow bake to keep meat moist.
- Warm the glaze slightly before brushing so it slips between the spiral slices.
- Watch the 425°F finishing step closely to avoid burning the sugar.
- Use parchment between leftover slices for easy storage and quick reheats.
- Reduce brown sugar to 1/3 cup or use reduced-sugar preserves for a less-sweet glaze.
