Rating: 4.72 stars
296 Ratings
  • 5 star values: 230
  • 4 star values: 54
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 0

This succulent ham is a family favorite that I've adapted for my own tastes. This makes an amazing Easter dinner ham that complements many side dishes.

Recipe Summary test

cook:
2 hrs
total:
2 hrs
Servings:
15
Yield:
15 servings
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 275 degrees F (135 degrees C).

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  • Place the ham cut side down onto a sheet of aluminum foil. I like to put the shiny side up. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet.

  • Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.

Nutrition Facts

801 calories; protein 56.1g; carbohydrates 14.4g; fat 56.2g; cholesterol 169.6mg; sodium 3895.3mg. Full Nutrition
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Reviews (295)

Most helpful positive review

Rating: 5 stars
04/08/2007
So simple yet so very good! I made this for our Easter dinner today, and it was delicious! Because I needed my oven for other cooking projects, I put my precooked spiral ham in the crockpot, set it on low, and three hours later had a ham that was just-right sweet, tender, juicy. The juice that collected made the best ham gravy; all I had to do was put it in a sauce pan, make a slurry of cornstarch and water, added it to the juices and cooked until thickened. No other season required. Perfect! This will be the way I make baked ham from now on. Read More
(267)

Most helpful critical review

Rating: 3 stars
04/14/2009
I used orange marmelade since I didn't have apricot at home and it was OK. Nothing special. Read More
(3)
296 Ratings
  • 5 star values: 230
  • 4 star values: 54
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
04/08/2007
So simple yet so very good! I made this for our Easter dinner today, and it was delicious! Because I needed my oven for other cooking projects, I put my precooked spiral ham in the crockpot, set it on low, and three hours later had a ham that was just-right sweet, tender, juicy. The juice that collected made the best ham gravy; all I had to do was put it in a sauce pan, make a slurry of cornstarch and water, added it to the juices and cooked until thickened. No other season required. Perfect! This will be the way I make baked ham from now on. Read More
(267)
Rating: 5 stars
04/08/2007
My ham was smaller, but I went ahead & used the full amount of glaze. We loved the flavor, and my ham was tender & juicy & the glaze was a sweet & tangy complement to the ham. I used 2 teaspoons regular mustard in place of the dry mustard.Great recipe Roz21, and I will definitely use it again! Read More
(118)
Rating: 4 stars
05/08/2007
This was very good coating for ham. I like the idea of wrapping the ham in foil with the glaze while it cooks. I just added all of the glaze at the beginning and didn't unwrap it towards the end. This might also be good using pineapple preserves. Read More
(94)
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Rating: 5 stars
02/26/2010
Exceptional!! I myself am not a huge ham fan~ this one I am! I used a regular bone in ham, not a spiral cut. I also decided to use my crock pot. I put a small bit (about 5 oz) of soda (I used Diet Sierra Mist) so it would not cook to the bottom. I poked the ham all over and would from time to time using a baster, put the juice into the ham. I used more than what was called for as far as the apricot jam (preserves)~ probably close to doubled it. I also added about 1/4 to 1/3 cup of honey and about 1/2 teaspoon of ground cloves. I cooked it on high for about four hours, but it was done before that (but did not dry out at all). My entire family loved it, my kids too~ dad even jumped online to get the recipe so he could save it! Read More
(85)
Rating: 5 stars
11/30/2008
It seems to be my job to cook hams during the holidays. I tried this one at Thanksgiving this year and everyone loved it. I used a huge 26 pound ham so I had to use a little more. I also used my old reliable charcoal grill instead of baking the ham. My family will see to it that I make this ham again. Read More
(46)
Rating: 5 stars
04/13/2007
This ham was great. Everybody loved it. I followed the recipe exactly and it was perfect. The ham gravy was delicious--I added extra apricot jam to the juice to really bring out the flavor. Thanks for a great recipe. Read More
(32)
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Rating: 5 stars
02/02/2011
Best way to glaze and cook the ham. Used spicy brown mustard instead of dry. Read More
(26)
Rating: 5 stars
12/30/2010
This was the best ham ever!!! I've been looking for a ham recipe and FINALLY found one! I used a spiral cut ham, put most of the glaze on, wrapped my ham in foil and popped it in the oven. About 1/2 hour before serving, I added the remaining glaze. Everyone was amazed at the flavor yet it was soooo easy. I used the recipe as is. Don't change a thing. This recipe is a winner!! Read More
(24)
Rating: 5 stars
07/21/2006
That was yummy Read More
(22)
Rating: 3 stars
04/14/2009
I used orange marmelade since I didn't have apricot at home and it was OK. Nothing special. Read More
(3)