I have to admit. For years, I would buy a pre-cooked Honey-Baked Ham. I assumed that baking my own ham would be too much work.
Then last Easter, I decided to give it a try. And I was pleasantly surprised to find it was so easy!
The simple but tasty glaze uses two ingredients I always have on hand – Dijon mustard and Apricot Preserves.
My family loved it so much, I now make it year round!
Couple of tricks to success:
- Don’t be tempted to buy an already cut (spiral cut) ham. They may be convenient for cutting, but dry out really easily when heated.
- Remove the ham from the refrigerator (still wrapped) a couple of hours before you intend to cook it so that it can get closer to room temperature before re-heating.
- Do not score the meat itself, just the fat and any skin. When basting, be sure to try to get some glaze in the scores.
- The rule of thumb is to bake the ham for 20 minutes per pound.
Apricot-Dijon Glazed Ham
1 (5 to 6 lb.) cooked bone-in ham (shank or rump portion)
1/3 cup French’s® Dijon Mustard
3/4 cup apricot preserves
Score the ham and place the ham on a rack in a roasting pan. Bake at 325°F for 1 1/2 to 2 1/4 hours or until internal temperature of 140°F.
Combine the mustard and apricot preserves in small saucepan. Stir and warm over medium heat until melted and smooth.
Transfer 1/2 cup of the mixture to a small bowl to glaze ham. Set aside the saucepan with the remaining mixture.
Baste the glaze often on the ham during the last 30 minutes of baking. Serve additional glaze on the side.