Ingredients
For the Ham:
- 1 fully cooked spiral-sliced ham 7–10 pounds
- 2 cups water enough for about 1 inch in the bottom of the pan
For the Apricot Glaze:
- 1 jar apricot preserves 13–18 ounces
- 1 cup light brown sugar packed
- 4 tablespoons butter
- 1/4 cup Dijon mustard
- 2 tablespoons white wine vinegar
Method
- Preheat oven to 325°F.
- Place the spiral-sliced ham cut-side down in a roasting pan or large baking dish. Add enough water to create about 1 inch in the bottom of the pan. Cover loosely with foil.
- Bake for 10 minutes per pound, or until the ham is heated through (about 1 hour 20 minutes for an 8-pound ham).
- While the ham bakes, combine apricot preserves, brown sugar, butter, Dijon mustard, and white wine vinegar in a saucepan over medium heat.
- Stir until smooth and bubbly, then simmer for 2–3 minutes until slightly thickened and glossy.
- Remove the ham from the oven and brush half of the glaze over the top, making sure to get in between the slices.
- Return the ham to the oven uncovered and bake for 10–15 minutes.
- Turn the oven to broil. Brush more glaze between the slices and broil for 3–5 minutes, watching carefully to prevent burning.
- Let the ham rest for 10–15 minutes before serving. Slice and serve with remaining glaze.
Nutrition
Notes
- The ham is already fully cooked—this recipe is just for heating and adding flavor.
- Keep the ham covered while warming to prevent drying out.
- Watch closely during broiling—glaze can burn quickly.
- Substitute apricot preserves with orange marmalade or peach preserves if desired.