Apricot Pineapple Ham

Name: Apricot Pineapple Ham
Prep time: 10 min
Cook time: 1 h 40 min
Total time: 1 h 50 min
Yield: 10-14 servings.
Ingredients: 1/2 fully cooked bone-in ham (5 to 7 pounds); 1 can (6 ounces) pineapple juice; 1 jar (10 ounces) pineapple preserves; 1 jar (10 ounces) apricot preserves; 2 cans (8 ounces each) sliced pineapple, drained; 1 jar (6 ounces) maraschino cherries with stems

Tired of mixing up messy glazes to put on ham, I tried this simple recipe a few years ago. Young and old alike complimented me on the lovely, sweet and juicy ham - and I've prepared it this way ever since. -Cathy Neve, Yakima, Washington

Ingredients

1/2 fully cooked bone-in ham (5 to 7 pounds)
1 can (6 ounces) pineapple juice
1 jar (10 ounces) pineapple preserves
1 jar (10 ounces) apricot preserves
2 cans (8 ounces each) sliced pineapple, drained
1 jar (6 ounces) maraschino cherries with stems

Directions

Place ham on a rack in a roasting pan. Score the surface, making diamond shapes 1/2 in. deep. Pour pineapple juice over ham. Cover and bake at 325° for 1-1/4 hours.
Uncover; brush ham with preserves. Arrange pineapple slices and cherries on ham, securing with wooden toothpicks. Bake, uncovered, 25-30 minutes longer or until a thermometer reads 140° and then ham is heated through. Discard toothpicks.

Nutrition Facts

1 each: 355 calories, 16g fat (6g saturated fat), 57mg cholesterol, 1106mg sodium, 35g carbohydrate (32g sugars, 0 fiber), 20g protein.

Originally published as Apricot Pineapple Ham in Taste of Home April/May 2003

Reviews

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Average Rating:

KYINcook

Sep 15, 2011

This is the easiest and tastiest ham recipe. My whole family loves it!
xicota

Mar 29, 2010

I'm making this for the second time. I've always used pineapple on baked ham, but the addition of apricot makes the ham even tastier. The aroma of the ham cooking is mouth-watering!
jmwarnke

Mar 28, 2010

Very easy recipe. Looked so nice my dad took a picture of the ham before we ate it. Was delicious and there were very little left overs. This recipe was a hit! I will use it every time I make a ham going forward.