Glazed Baked Ham (Print Version)

Tender spiral-cut ham with a sweet-tangy apricot honey glaze, perfect for holiday gatherings and special family celebrations.

# Ingredients:

→ Ham

01 - 11.5 lb fully cooked bone-in ham, spiral cut (10-15 lb ham)

→ Glaze

02 - 1/2 cup apricot preserves
03 - 1/4 cup honey
04 - 1/4 cup brown sugar, packed
05 - 1/4 cup dijon mustard
06 - 3 Tbsp unsalted butter

# Steps to Follow:

01 - Let ham sit covered at room temperature for 2 hours (or 1 hour for a 6-7 lb ham) before roasting, then remove packaging and pre-heat oven to 325˚F with the oven rack in the lower third of the oven.
02 - While the ham is coming to room temperature, combine apricot preserves, honey, brown sugar, dijon, and butter in a small saucepan over medium heat. Bring to a simmer and cook 1 minute, whisking constantly then remove from heat. The sauce should be the consistency of loose honey.
03 - Line your roasting pan with foil for easier cleanup. Place ham in a roasting pan cut-side down. Brush on 1/3 of the glaze and cover tightly with foil. Bake at 325°F for 10-11 minutes per pound (about 2 hours for an 11.5 lb ham). The ham should reach approximately 110°F internal temperature.
04 - Increase oven to 425°F. Remove ham from the oven and brush with 1/3 of glaze. Return to oven and bake uncovered for 10 minutes.
05 - Remove from oven and brush with remaining 1/3 glaze and roast uncovered another 10 minutes until a brown crust has formed and the internal temperature reaches 130-135°F. The temperature will continue to rise by 5-10 degrees after removing from oven.
06 - Transfer ham to a serving dish and rest for 15-20 minutes before serving. Strain pan juices through a sieve, skim off the fat that floats to the top. Spoon pan juices over ham slices when serving.

# Additional Notes:

01 - Keep in mind ham is already fully cooked; you're just heating it through and creating a flavorful glaze.
02 - Use an oven-safe internal temperature probe to test for doneness.
03 - The final internal temperature should reach 140°F after resting.

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