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Mustard & Apricot-Glazed Ham

 Mustard & Apricot-Glazed Ham
Glazing a bone-in ham with apricot jam gives it an attractive look and delicious flavor. It's the star of many of our Sunday suppers.—Galelah Dowell, Fairland, Oklahoma
18-20 ServingsPrep: 15 min. Bake: 1-1/4 hours


  • 1/2 fully cooked bone-in ham (6 to 8 pounds)
  • 1/2 cup packed brown sugar
  • 2 to 3 tablespoons ground mustard
  • Whole cloves
  • 1/2 cup apricot preserves


  • Place ham on a rack in a shallow roasting pan. Score the surface of
  • the ham, making diamond shapes 1/2 in. deep. Combine brown sugar and
  • mustard; rub over surface of ham. Insert a clove in the center of
  • each diamond.
  • Place ham on a rack in a shallow roasting pan. Bake, uncovered, at
  • 325° for 1 hour. Spoon preserves over ham. Bake 15-30 minutes
  • longer or until a meat thermometer reads 140° and ham is heated
  • through.
  • Remove leftover ham from bone and cube. Refrigerate or freeze
  • remaining ham (may be frozen for up to 2 months). Yield: 18-20
  • servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer