Serves a Crowd

Glazed Spiral Ham With Apricot Jam & Dijon Mustard

December 17, 2018
4.4 Stars
Photo by Rocky Luten
Author Notes

Combine equal parts apricot jam and dijon mustard—and get your new favorite glaze for baked spiral ham. —Emma Laperruque

  • Prep time 10 minutes
  • Cook time 1 hour 45 minutes
  • Serves 8 to 12
  • 1 (8-pound) bone-in, spiral-sliced, unglazed ham
  • 3/4 cup Dijon mustard
  • 3/4 cup apricot jam
In This Recipe
  1. Heat the oven to 300°F. Add the ham to a roasting pan with a rack, then add about 1 cup water to the bottom of the baking dish (or enough to create a thin layer coating the bottom). Roast for about 1 hour and 15 minutes, or until an instant-read thermometer reaches an internal temperature of 115°F.
  2. Meanwhile, stir together the mustard and jam to create the glaze.
  3. Once the ham has warmed through, remove from the oven and raise the heat to 375°F. Paint the ham with about 2/3 of the glaze. Cook for another 15 to 25 minutes, until the slices are crisped and the glaze is deeply browned. Remove from the oven and paint with the remaining glaze.
  4. Rest for about 15 minutes before slicing.

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Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in November 2021!). And see what she's up to on Instagram at @emmalaperruque.

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: 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.