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Glazed Ham with Apricot-Mustard Sauce

Recipe photo courtesy of David Loftus

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

Source: Everyday Food, April 2007
Total Time Prep Servings



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.

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How would you rate this recipe?
  • sophiemirams
    18 SEP, 2013
    Awesome post! I love this recipe! Thanks a lot! Click here: marriage counselor baton rouge
  • jackcaudill86
    1 JUN, 2013
    This is probably the best ham i have ever had in my life. Perfect flavor and very tender.
  • 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.
  • melkyjns
    13 DEC, 2009
    Great recipe! I made this last night for holiday dinner for family and they loved it!
  • Learner10
    22 APR, 2009
    The best I have ever tasted!!
  • 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!
  • laurbrown
    13 APR, 2009 really needs to either fix the typo or rename this HOLY FRIGGING WASABI HAM.
  • 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
  • YogiBuzz
    5 JAN, 2009
    I made it with 1/4 tsp mustard and it was wonderful. I hope they fix the typo.
  • 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!

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