Food & Cooking Recipes Dessert & Treats Recipes Apricot-Bourbon Glazed Ham 3.4 (90) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 20, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 3 hrs Servings: 8 With its sweet, tart, and smoky glaze, this apricot-bourbon glazed ham will be the centerpiece of any sunny spring celebration. Ingredients 1 bone-in fully cooked half ham (about 10 pounds), rind removed 1 ½ cups apricot jam 1 ½ cups bourbon ¼ cup lemon juice (from 2 lemons) ½ teaspoon ground pepper Directions Preheat oven to 375 degrees, with rack in lower third. Wrap ham in a large piece of parchment-lined foil and place, cut side down, on a foil-lined rimmed baking sheet; bake 1 hour. Meanwhile, in a medium saucepan, bring jam and bourbon to a rapid simmer over medium-high. Cook until reduced by half, about 40 minutes. Stir in lemon juice and pepper and cook 2 minutes. Reserve 1 cup glaze for serving. Remove ham from oven and increase temperature to 425 degrees. Unwrap ham, carefully flattening parchment-lined foil against baking sheet. With a sharp knife, score fat with long cuts, 1/2 inch apart. Bake 15 minutes. Remove ham from oven and brush all over with some glaze. Bake until ham is deep golden brown and an instant-read thermometer inserted in thickest part registers 145 degrees, 45 to 60 minutes, brushing ham with glaze every 15 minutes (wrap tip of bone in foil if it begins to overbrown). Transfer ham to a carving board, tent with foil, and let rest 30 minutes before carving. Serve warm or at room temperature with reserved glaze. Romulo Yanes Cook's Notes A packaged ham usually comes with the rind removed; if you are buying a ham from a butcher, have them remove the rind for you. Rate it Print