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.

ROZ21
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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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

801 calories; 56.2 g total fat; 170 mg cholesterol; 3895 mg sodium. 14.4 g carbohydrates; 56.1 g protein; Full Nutrition

Reviews (212)

Read More Reviews

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
(264)

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)
289 Ratings
  • 5 star values: 224
  • 4 star values: 54
  • 3 star values: 7
  • 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
(264)
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
(117)
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
(84)
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
(31)
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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
(25)
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
(23)
Rating: 5 stars
07/21/2006
That was yummy Read More
(21)
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)