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Glazed Ham with Apricot-Mustard Sauce

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This is a very tasty sweet glaze for a holiday ham that is already cooked.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, April 2007

Ingredients

  • 7 pounds (about half of a bone-in) cured smoked ham, (butt end), room temperature
  • 2 cups apricot jam
  • 1/4 cup mustard powder
  • Butter for aluminum foil

Directions

  1. Preheat oven to 375 degrees, with rack in lowest position. Line a large roasting pan with aluminum foil; place roasting rack in pan.

  2. With a sharp knife, trim fat, leaving a 1/4-inch-thick layer. Lightly score fat in a diamond pattern (do not cut into meat). Place ham, fat side up, on rack; roast 1 hour.

  3. Meanwhile, in a small saucepan, combine jam and mustard (they can be mixed and refrigerated up to 1 day ahead). Transfer 1/2 cup mixture to a small bowl to glaze ham. Set aside saucepan with remaining mixture.

  4. After 1 hour, brush ham with glaze. Repeat every 15 minutes until brown and shiny, and an instant-read thermometer inserted in the thickest part, avoiding bone, registers 130 degrees, about 1 hour more (if glaze starts to burn, tent ham with buttered foil). Discard unused glaze. Remove ham from oven; cover loosely with buttered foil to keep warm. Temperature will then rise another 5 to 10 degrees.

  5. Bring jam mixture in saucepan to a boil. Carve ham, reserving bone and 2 cups of meat for Split Pea Soup. Serve with sauce.

Cook's Notes

The meat counter at your market is likely to carry a few different kinds of ham. Choose half a smoked bone-in ham labeled "fully cooked." Here, a country-style ham would be too dry and salty.

Reviews Add a comment

  • sophiemirams
    18 SEP, 2013
    Awesome post! I love this recipe! Thanks a lot! Click here: marriage counselor baton rouge
    Reply
  • jackcaudill86
    1 JUN, 2013
    This is probably the best ham i have ever had in my life. Perfect flavor and very tender.
    Reply
  • nrkrosse
    9 APR, 2012
    Too much mustard!!!!!! 1/4 cup of dry mustard is an insane amount of hot! You must reduce the amount of dry mustard by 50% to get your mouth around this recipe.
    Reply
  • melkyjns
    13 DEC, 2009
    Great recipe! I made this last night for holiday dinner for family and they loved it!
    Reply
  • Learner10
    22 APR, 2009
    The best I have ever tasted!!
    Reply
  • myjellybeenz
    14 APR, 2009
    I made this recipe for the first time this Easter and used 1/4 cup of Keens Mustard powder and it tasted absolutely fabulous!
    Reply
  • laurbrown
    13 APR, 2009
    marthastewart.com really needs to either fix the typo or rename this HOLY FRIGGING WASABI HAM.
    Reply
  • Twizz1ler
    23 MAR, 2009
    I made this ham last year and it was really good - it must be 1/4 tsp dry mustard - I can't imagine you would use a 1/4 cup
    Reply
  • YogiBuzz
    5 JAN, 2009
    I made it with 1/4 tsp mustard and it was wonderful. I hope they fix the typo.
    Reply
  • missmarley
    24 DEC, 2008
    i just added 1/4 cup of mustard and I think it should be 1/4 teaspoon. Tasted terrible. Wasted apricot jam and mustard powder!
    Reply