This apricot glazed ham is an easy, hands-off recipe that takes only about 10 minutes of prep and yields a sticky, sweet, juicy baked ham. The ham is steamed in foil with a little water, then finished with a bright, tangy apricot glaze under high heat for a caramelized, crowd-pleasing centerpiece — perfect for holidays or family dinners.
Baking a ham doesn’t need to be intimidating. A spiral-sliced ham comes fully cooked, so the goal is simply to reheat it without drying it out and then add a flavorful glaze. This apricot glaze is quick to whisk together and transforms the ham into something special, even for first-time cooks.
A fully cooked spiral ham only needs gentle reheating. The technique below—sealing the pan to trap steam, then finishing with glaze at high heat—keeps the meat moist while producing a glossy, caramelized finish.
Why you’ll love Apricot Glazed Ham
Store-bought glaze packets are convenient, but making your own apricot glaze adds depth and freshness that really elevates the ham. With minimal effort you get a glossy, flavorful glaze that highlights the natural ham taste without overpowering it.
This apricot glazed ham:
- takes under 10 minutes to prepare
- layers sweet, tangy, and spiced flavors
- uses an apricot glaze that you simply whisk and brush on
- requires just a handful of common ingredients
- pairs well with many side dishes
- serves a crowd and makes great leftovers (freeze if needed)
Hope you enjoy it!
Ingredient Notes
See the recipe card below for exact ingredient amounts.
- Choose a spiral-cut, bone-in ham in its natural juices. Spiral hams are fully cooked; reheating is all that’s needed. Smoked or boneless hams work too, but bone-in tends to stay juicier.
- Higher-quality ham helps, but a budget-friendly store brand can still turn out delicious—don’t feel pressured to buy the most expensive option.
- Apricot preserves: I’ve had consistently great results with Bonne Maman, but any apricot or even peach preserves will work.
- Brown sugar: Light or dark both work—use your preference.
Step-By-Step Instructions
Step 1: Remove the ham from the refrigerator 90 minutes to 2 hours before cooking so it comes closer to room temperature. Remove any plastic disc from the bottom of the ham.
Step 2: In a bowl, whisk together apricot preserves, orange juice, orange zest, brown sugar, Dijon mustard, and ground cloves until smooth. Cover and refrigerate until you’re ready to glaze the ham.
Step 3: Preheat the oven to 325°F. Pour 1/2 inch of water into the bottom of a roasting pan. Place the ham flat-side down on a rack and seal the pan tightly with foil to trap steam—this keeps the ham moist.
Step 4: Bake sealed for about 12–15 minutes per pound (roughly 90 minutes to just over 2 hours), or until an internal temperature of 140°F is reached in the center, just before the bone.
Step 5: When the ham reaches 140°F, remove it from the oven and increase oven temperature to 425°F. Carefully remove the foil (watch for steam) and lay the ham on its side. Brush about two-thirds of the apricot glaze all over the ham, working the glaze between slices. Return the ham so the flat side is down.
Step 6: Bake 20–25 minutes more to let the glaze bubble and caramelize. Remove the ham once it’s browned to your liking and brush on the remaining glaze. Let the ham rest about 10 minutes before slicing and serving.
Recipe Tips
Add the glaze in the final 20 minutes rather than at the start. This prevents the sugars from burning and gives you a shiny, caramelized finish.
Bring the ham to near room temperature before cooking (90 minutes to 2 hours) to ensure even reheating and consistent cook time.
Cook with the cut-side down. This helps the ham stay in place and retain moisture.
Storage
Refrigerate leftover ham wrapped tightly in foil or plastic wrap for 3–4 days. Fully cooled ham can be frozen for up to 3 months. Leftovers are great for sandwiches, omelets, soups, and casseroles.
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Apricot Glazed Ham
Ingredients
- 8-10 lb. spiral sliced ham, bone-in
- ⅔ cups apricot jam or preserves
- ½ cup packed brown sugar
- ½ cup freshly squeezed orange juice
- 2 tsp Dijon mustard
- 1 tsp orange zest
- ¼ tsp ground cloves
Instructions
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Remove the ham from the refrigerator 90 minutes to 2 hours before cooking. Remove any plastic disc from the bottom of the ham.
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Whisk apricot preserves, orange juice, orange zest, brown sugar, Dijon mustard and ground cloves until smooth. No cooking required—cover and refrigerate until ready to use.
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Preheat oven to 325°F. Pour 1/2 inch of water into a roasting pan. Place the ham cut-side down on a rack and seal tightly with foil to trap steam.
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Bake in the lower third of the oven for about 12–15 minutes per pound (about 1 hour 20 minutes to just over 2 hours), until the center reaches 140°F before the bone.
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Remove the ham and raise oven temperature to 425°F.
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Carefully remove the foil (watch for steam) and place the ham on its side.
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Brush about two-thirds of the glaze over the ham, getting between slices where possible. Return the ham to the flat-side-down position.
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Bake 20–25 minutes more until the glaze bubbles and caramelizes. Brush on the remaining glaze, let rest 10 minutes, then slice and serve.
Notes
Nutrition
Nutrition information is automatically calculated and is an approximation.
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