SLOW-COOKER HAM WITH APRICOT-DIJON GLAZE
This super-convenient ham leaves your oven free for all the sides. For an easy variation on the glaze, try peach or pineapple preserves.
Provided by Food Network Kitchen
Categories main-dish
Time 7h15m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Whisk together the jam, mustard, sugar and 1/4 teaspoon black pepper in a small pot. Bring the mixture to a boil to melt the sugar, whisking occasionally. Reduce the heat to a simmer until the mixture thickens, about 2 minutes. Remove from the heat, and reserve.
- Add 3/4 cup water to the insert of a 6-quart slow cooker. Place the ham in the insert on its side, and brush lightly with the glaze. Cover, and cook on low until the ham is hot throughout, 6 to 7 hours. Refrigerate the remaining glaze.
- When the ham has about 10 minutes left to cook, reheat the glaze in a small saucepan over medium-low heat, stirring frequently.
- Transfer the ham to a carving platter or serving dish, and brush with enough glaze to make a glossy, sticky coating. Slice, and serve with the remaining glaze on the side.
APRICOT-GLAZED HAM
Glaze a bone-in ham with apricot jam for a entree that's beautiful and delicious. Any leftovers will make meal planning a breeze later in the week. -Galelah Dowell, Fairland, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 20 servings.
Number Of Ingredients 5
Steps:
- 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 thermometer reads 140° and ham is heated through.
Nutrition Facts : Calories 233 calories, Fat 13g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 926mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 17g protein.
APRICOT GLAZED HAM
Apricot preserves and a hint of honey mustard make a wonderful glaze for your traditional Easter Ham (or any other special occasion).
Provided by Karen Karsten
Categories Main Dish Recipes Pork Ham Whole
Time 2h5m
Yield 14
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Score the fatty side of the ham with a sharp knife in a diamond pattern, spacing the lines about 1 inch apart. Insert whole cloves at the intersections, if desired. Place the ham in a shallow roasting pan and cover with aluminum foil.
- Bake the ham in the preheated oven for about 90 minutes. About 10 minutes before the ham is finished, measure the apricot preserves into a small saucepan. Warm over medium heat until liquid, then remove from the heat and stir in the honey mustard.
- Brush the glaze onto the ham, and return to the oven, uncovered, and bake for an additional 15 to 20 minutes, or until the glaze is nicely browned. Let the ham stand for about 10 minutes before carving and serving.
Nutrition Facts : Calories 677.6 calories, Carbohydrate 10 g, Cholesterol 145.2 mg, Fat 48.4 g, Fiber 0.7 g, Protein 48.3 g, SaturatedFat 17.2 g, Sodium 3363.4 mg, Sugar 6 g
APRICOT GLAZED BAKED HAM FOR TWO
Make and share this Apricot Glazed Baked Ham for Two recipe from Food.com.
Provided by Super San Mateo Che
Categories Ham
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F
- Place ham on rack in open roasting pan, cut side facing down.
- Insert meat thermometer in the thickest, center part of the ham.
- Bake for about 2 hours.
- Drain pineapple; reserve syrup.
- In small saucepan, cook syrup, apricot preserves, dry mustard, allspice and nutmeg.
- Bring to a boil and continue boiling for about 10 minutes.
- Remove ham from oven and brush immediately with the glaze.
- Use toothpicks to secure pineapples around the ham. Secure a cherry in the center of each pineapple.
- Return ham to oven and bake 1 hour longer or until thermometer registers 160°F
- Brush with glaze one last time about 10 minutes before done.
Nutrition Facts : Calories 1102.4, Fat 46.9, SaturatedFat 15.5, Cholesterol 273.4, Sodium 6897.9, Carbohydrate 81.8, Fiber 2.9, Sugar 48.5, Protein 93.5
APRICOT-GLAZED SMOKED HAM
Make and share this Apricot-Glazed Smoked Ham recipe from Food.com.
Provided by CookingONTheSide
Categories Ham
Time 3h35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Position oven rack in bottom third of oven; heat to 3250 degrees; you'll need a shallow roasting pan.
- Cut off thick rind on ham to expose the fat layer underneath, leaving about 5 inches of the rind intact covering the narrow shank end.
- Using sharp knife, score fat in diamond pattern.
- Press 1 clove into center of each diamond.
- Place ham in roasting pan; pour water in pan.
- Cover loosely with heavy-duty foil.
- Roast ham 1 1/2 hours.
- Meanwhile, mix glaze ingredients.
- Remove ham from oven; brush with one-third of glaze.
- Continue to bake, uncovered 1 hour, brushing with remaining glaze every 20 minutes, or until internal temperature registers 160 degrees F on an instant-read thermometer.
- Let ham rest 20 minutes.
- Transfer to platter.
- Serve ham hot, warm or at room temperature.
- Plan ahead: Let ham come to room temperature, covered about 2 hours before baking.
- This will serve 8, with leftovers.
Nutrition Facts : Calories 1097.3, Fat 52.9, SaturatedFat 17.6, Cholesterol 312.4, Sodium 7872.6, Carbohydrate 51.6, Fiber 0.2, Sugar 28.7, Protein 105.5
APRICOT & GINGER HAM
Glaze your gammon joint with fruit, bay leaves, allspice and cloves then slow-roast and serve in thick slices
Provided by Good Food team
Categories Buffet, Main course
Time 3h40m
Number Of Ingredients 8
Steps:
- If your ham needs soaking, do this the day before cooking. Put it in a large pan (a preserving pan is great for this). Cover the ham with cold water and leave to soak in the fridge for 24 hrs, changing the water twice.
- Pour away the soaking water and rinse the pan. Return the ham to the pan and add the ginger beer, bay leaves, allspice, peppercorns and 6 of the cloves. Top up the liquid with enough water to cover the ham. If the bone sticks out of the liquid, don't worry - just rotate the ham halfway through cooking. Put over a medium heat and bring to a gentle simmer, then cover with a lid or a piece of foil. Leave to cook for 2½ hrs, topping up with water as it cooks.
- Heat oven to 200C/180C fan/gas 6. When the ham is cool enough to handle, discard the cooking liquid and pat the ham dry. Use a small, sharp knife to pare the rind away from the ham, leaving a layer of fat attached to the meat. Score the fat in a diamond pattern and stud all over with the remaining cloves. Put the ham in a roasting tin. Mix together the ginger and jam and brush the mixture over the ham. Roast for 1 hr until golden and glistening. Serve hot or cold.
Nutrition Facts : Calories 343 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Protein 33 grams protein, Sodium 4.3 milligram of sodium
DOUBLE-SMOKED HAM WITH APRICOT GLAZE
Provided by Ray "Dr. BBQ" Lampe
Categories Fruit Pork Backyard BBQ Apricot Meat Ham Smoker Grill/Barbecue
Yield Makes about 10 servings
Number Of Ingredients 6
Steps:
- Prepare your cooker to cook indirectly at 235°F using medium hickory wood for smoke flavor.
- Lay the ham cut-side down on a cutting board. With a sharp knife, score the skin in a diamond pattern on all sides. Place the ham in the cooker with the cut side down and cook for 2 hours.
- To make the glaze: In the large bowl of a food processor fitted with a metal blade, combine the apricots, ketchup, soy sauce, and molasses. Process for about 15 seconds, until the mixture is smooth. Transfer the glaze to a bowl and set aside.
- After the ham has cooked for 2 hours, brush it all over with a heavy coating of the glaze. Cook for 30 minutes and glaze the ham again. Cook for an additional 30 minutes.
- Transfer the ham to a platter and tent loosely with aluminum foil. Let rest for 15 minutes. Slice to serve.
GLAZED SMOKED HAM
Steps:
- Preheat oven to 350 degrees F. Score the ham with a cross hatch pattern through the thick layer of skin and fat. Arrange the onions in the center of a foil lined sheet pan large roasting pan and set the ham on top of them. Bake for 1 hour.
- Meanwhile, stir together the apricot jelly, water, thyme leaves, mustard, 3 tablespoons of the vinegar, the molasses, Worcestershire, allspice, and cloves in a saucepan. Whisk over medium heat until the jelly has dissolved and sauce is smooth, about 4 minutes. After the ham has been baked for 1 hour, brush with the apricot mixture every 15 minutes for another 45 minutes or until nicely glazed. Transfer the ham to a serving platter, tent with foil and set aside while making the sauce.
- Discard the onions, remove foil and pour the sauce into a skillet. Add the broth and bring to a boil over high heat. In a small bowl, mix the butter and flour together until you form a paste. Whisk into the pan juices and let sauce simmer until thickened like gravy. Finish with the remaining tablespoon of vinegar and season with salt and pepper to taste.
- Thinly slice the ham and serve with the sauce.
Nutrition Facts : Calories 401, Fat 13 grams, SaturatedFat 4.5 grams, Cholesterol 145 milligrams, Sodium 3042 milligrams, Carbohydrate 23 grams, Fiber 0.5 grams, Protein 49 grams
APRICOT GLAZED HAM
If you are looking for the perfect ham to be the star of your Christmas dinner, this apricot glazed ham is it! It has a delicious apricot glaze drizzled on top and it's baked to perfection.
Provided by Alyssa Rivers
Categories Dinner
Time 1h55m
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Place the ham in a roasting pan or 9X13 baking dish, cut side down.
- In a saucepan, combine the apricot preserves, dijon mustard, brown sugar, cinnamon, and cloves. Whisk ingredients together and bring to a boil over medium-high heat. Once it comes to a boil, remove it from heat.
- Brush 1/2 of the glaze over the ham. Make sure the glaze gets between the slices.
- Cover the pan tightly with foil so the ham doesn't dry out. Bake for 90 minutes or per the package instructions.
- Remove the ham from the oven and brush the remaining glaze on top. Save a little for serving if you like. Increase the oven temperature to 425°F. Return the ham to the oven uncovered. Bake for an additional 10 minutes, or until the ham gets a nice brown outer layer.
- Transfer the ham to a serving platter. Let the ham rest and slightly cool for 15 minutes before serving. Slice and serve with additional glaze if you saved some.
Nutrition Facts : Calories 388 kcal, Carbohydrate 13 g, Protein 43 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 166 mg, Sodium 2634 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 9 g, ServingSize 1 serving
APRICOT-GLAZED HAM
This year, forego the usual pineapple in favor of an apricot and mustard glaze.
Provided by Jasmine Smith
Time 3h30m
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Place ham, fat cap facing up, in a large roasting pan. Fill bottom of pan with water to a depth of ½ an inch. Cover pan with aluminum foil. Bake in preheated oven until an instant-read thermometer inserted into thickest portion of meat registers 120°F, about 2 hours, 30 minutes, basting every 30 minutes with accumulated juices in pan.
- Meanwhile, stir together preserves, mustard, and sugar in a small saucepan. Cook over medium, stirring occasionally, until mixture is smooth, about 2 minutes. Remove from heat; cover to keep warm, and set aside.
- Remove ham from oven; remove and discard foil. Brush ham with ½ cup of the apricot glaze. Return to oven and bake, uncovered, at 350°F until top is lightly caramelized and thermometer inserted into thickest portion of meat registers 140°F, about 40 minutes, brushing with ½ cup of the apricot glaze after about 20 minutes. Remove from oven. Transfer ham to a platter; tent with foil, and let rest 15 minutes. Reserve juices in pan.
- Whisk ½ cup reserved pan juices into remaining apricot glaze in saucepan until well combined. Serve ham alongside apricot-pan sauce.
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- You'll need a shallow roasting pan. Cut off thick rind on ham to expose the fat layer underneath, leaving about 5 inches of the rind intact covering the narrow shank end.
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- Adding orange juice, apricot preserve, dijon mustard, brown sugar, and apple cider vinegar to pan.
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Servings 10Total Time 2 hrs 40 minsCategory Breakfast, Main CourseCalories 246 per serving
- Preheat oven to 200°C. / Fan 180°C / Gas 6. Remove joint from packaging and sprinkle salt and pepper all over it. Then place on a foil lined baking tray and place 3 sprigs rosemary on the top (leaving 1 for garnishing). Lightly cover the gammon with foil. Cook in the centre of the oven for 2 hours.
- While the gammon is cooking, make the glaze by mixing the apricot jam with one tablespoon water. Add a pinch of salt and set aside.
- Remove joint from oven, remove foil and rosemary and carefully pour away any excess cooking juices. Pour glaze over gammon and return to the oven for a further 30 mins or until it's crispy on the top.
- Remove from oven and allow joint to rest for 5-10 mins before carving. Garnish with the remaining rosemary.
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5/5 (1)Category Main DishCuisine AmericanCalories 388 per serving
- Whisk together the jam and brown mustard. If your jam has a lot of large fruit pieces in it, you may want to puree the jam in a food processor or run it through a sieve if you like a smooth glaze. Set the glaze aside.
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5/5 (1)Total Time 4 hrs 10 minsCategory PorkCalories 200 per serving
- Preheat grill to 225 degrees with cherry wood over indirect heat. Remove pre-cooked ham from packaging and apply rub. Put ham in foil pan and place on grill for two hours.
- While on the grill, pour teriyaki sauce, orange, juice, and Dr Pepper on ham, allowing juices to sit in pan. Wrap foil over ham and around edges of foil pan. Turn up heat to 275 degrees and cook until internal temp for ham reaches internal temp of 140 degrees. Remove from grill and drain juices.
- In small saucepan over medium-low heat, melt stick of butter and add dark brown sugar, cinnamon, and nutmeg. Stir. Add vanilla and apricot preserves. Stir and simmer until contents are bubbling. Remove and pour over ham.
- Caramelize the glaze by either broiling for 3-5 minutes or using food torch for 1-2 minutes. Slice and serve.
BAKED HAM WITH EASY APRICOT GLAZE - PICKLED BARREL
From pickledbarrel.co
5/5 (1)Calories 420 per serving
- Let ham sit covered at room temperature 2 hours (or 1 hr for a 6-7 lb ham) before roasting, then remove packaging.
- While ham is coming to room temperature, make the sauce. In a small saucepan over medium heat, combine apricot preserves, honey, brown sugar, dijon, and butter. Bring to a simmer and cook for 1 minute, whisking constantly then remove from heat. The sauce should be the consistency of loose honey.
- Heat oven to 325˚F with the oven rack in the lower third of the oven. 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 for 10-11 minutes per pound (about 2 hours for an 11.5 lb ham). Keep in mind ham is already cooked, and you just want to heat it up to about 110˚F. Use an oven-safe, internal temperature probe to test for doneness.
- Increase oven to 425˚F. Remove ham from the oven and brush with 1/3 of glaze. Return to oven and bake uncovered 10 minutes.
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- Place the ham/gammon in a large roasting tray and add the carrots, onions, garlic, apples, apple juice and water to the roasting tray and cover with foil/lid.
- Place in the oven and roast for 20 minutes per 500g/1lb. A 2kg/4lb boneless ham/gammon will need 1 hour 20 minutes.
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- In a small bowl, combine preserves, mustard, sugar, and cloves. Spread about ¼ of the mixture on top of the ham. Reserve the remaining glaze.
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- Place the ham in a 6-quart or larger slow cooker, making sure you can put the lid on. You may have to turn the ham on its side if your ham is too large.
- Brush the glaze over the ham. Cover and cook on the LOW setting for 4 to 5 hours. Brush the remaining tablespoon of preserves over the ham in the last 30 minutes.
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- Remove the ham from the cryovac and use a box cutter or knife to score the ham in both directions. Place the scored ham on top of the apples/apricots meat side down.
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- Add Granny Smith Apple (2), Apricot (1 cup), and Apple Juice (1/2 cup) to the bottom of aluminum pan.
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- Fire up your smoker and bring it to 275 degrees F (135 degrees C) with a few chunks of applewood scattered around for added smoke flavor.
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Ratings 147Calories 57 per servingCategory Sauces And Condiments
- Prep. In a medium bowl, combine the glaze ingredients and mix well. Refrigerate until you need it. It will keep for weeks.
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