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Sweet & Spicy Apricot-Glazed Ham Recipe

Sweet & Spicy Apricot-Glazed Ham Recipe

This delicious ham from our Test Kitchen gets a spicy-sweet tang from its glaze, which also adds a sumptuous sheen to the meat. The zip from the mustard and subtle apricot flavor permeate every tender juicy slice. Count on this ham to entice company to the table and make a great impression with your dinner guests.
TOTAL TIME: Prep: 5 min. Bake: 2-1/2 hours YIELD:16 servings


  • 1/2 boneless fully cooked lean ham (4 pounds)
  • Whole cloves
  • 2 cups ginger ale
  • 2/3 cup 100% apricot spreadable fruit
  • 1/4 cup packed brown sugar
  • 3 tablespoons Dijon mustard
  • 1/2 teaspoon ground ginger


  • 1. Score surface of ham, making diamond shapes 1/4-in. deep. Insert a clove in each diamond. Place ham on a rack in a shallow roasting pan; pour ginger ale into pan. Loosely cover with foil. Bake at 325° for 1 hour.
  • 2. In a small bowl, combine the spreadable fruit, brown sugar, mustard and ginger; brush some over ham. Bake, uncovered, for 1-1/2 to 2 hours or until a meat thermometer reads 140° and ham is heated through, brushing occasionally with glaze. Serve with remaining glaze. Yield: 16 servings.

Nutritional Facts

3 ounce-weight: 182 calories, 5g fat (2g saturated fat), 47mg cholesterol, 1200mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.

Reviews for Sweet & Spicy Apricot-Glazed Ham

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Reviewed Jan. 28, 2015

"The glaze was amazing definitely 5stars on its own it was the garlic that was just over-powering for me and my family. i'd suggest using half the garlic or just a few cloves inserted randomly thru-out the ham just to lighten the load of it."

Reviewed Apr. 4, 2012

"This was an instant hit. Made it the first time the year it debuted in L&T and I've used it exclusively ever since."

Reviewed May. 6, 2010

"The glaze was amazing! My bf was skeptical but when he tried it he finished his whole slice of ham in a matter of seconds! Will definitely keep this recipe for future holidays."

Reviewed Mar. 30, 2010

"I started using this glaze on my Easter ham 7 years ago. Up to that point we had always used a pineapple glaze. My family insists on the apricot glaze now and I've been asked for the recipe multiple times."

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