Serves a Crowd
Glazed Spiral Ham With Apricot Jam & Dijon Mustard
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2 Reviews
Lynn L.
December 23, 2018
My recipe here in the UK uses equal parts of marmalade and Dijon mustard for the glaze.
Mrs B.
December 19, 2018
I highly recommend wrapping / steaming spiral sliced hams while heating as described here: https://www.cooksillustrated.com/recipes/3906-glazed-spiral-sliced-ham The meat remains much more moist and flavorful. For hams in December, I make a glaze similar to the one you suggest, except that I stir into whatever stone fruit jam I have on hand about 250 ml - slightly more than a cup - of cranberry chutney (reserved from Thanksgiving) and a good pinch of finely chopped fresh rosemary. I use coarse Dijon mustard.
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