Baked Ham With Apricot Glaze Food

APRICOT BROWN SUGAR HAM

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Place the ham cut side down onto a sheet of aluminum foil. I like to put the shiny side up. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet.
• Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.

APRICOT-GLAZED HAM

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.

APRICOT GLAZED HAM

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.

MAPLE APRICOT GLAZED HAM

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with aluminum foil. Place the ham on the baking sheet.
• Stir together the jam, maple syrup, hot sauce, Dijon and pickle brine in a small pan over medium heat. Cook until everything is combined and the mixture is pourable, 2 to 3 minutes. Brush the mixture onto the ham, reserving any excess for a final glaze at the end.
• Bake, rotating and basting the ham with the glaze and juices every hour, until browned on top and warmed through, 1 1/2 to 2 hours. Serve as mini sandwiches on the rolls with pickles.

APRICOT-GLAZED HAM

Steps:

• Preheat the oven to 375 degree F.
• Place the ham on a roasting rack in a roasting pan with the fat-side up. Use a knife to lightly score the fat in a diamond pattern, taking care not to cut into the meat. Bake the ham for 1 hour.
• While the ham is baking, make the glaze. In a small saucepan, combine the jam, butter, mustard, sage, vinegar, bay leaf, cloves and cinnamon over medium-low heat. Cook, stirring, until the glaze is thin and syrupy.
• After the ham has baked 1 hour, brush with about half of the glaze and return to the oven. Cook, glazing the ham every 15 to 20 minutes, until the internal temperature reaches about 130 degrees F, 1 to 1 1/2 hours longer. If the glaze starts to burn, tent with a piece of greased foil.
• Remove the ham from the oven and tent with a piece of greased foil. Let rest for about 10 minutes before carving.

INSTANT POT HAM

Steps:

• Remove ham from package and pat dry with paper towels. Put ham face down into your Instant Pot.
• Pour chicken broth into the Instant Pot. Lift up the ham a little so the broth gets under it too.
• In a small bowl, mix together jam, lemon juice, mustard, and honey. Pour mixture over the ham. Use the back of a spoon to spread glaze all over the ham.
• Lock Instant Pot lid in place and set time for manual (high pressure) for 30 minutes. Set valve to sealing.
• Once the cooking time has finished, let the pressure naturally release for 30 minutes. You can quick release any remaining pressure before opening the lid.
• Transfer ham to a cutting board and slice. Serve warm.

BAKED GLAZED HAM

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the ham on a wire rack or trivet set over a large roasting tin, pour in 480ml warm water and cover tightly with foil. Put the ham in the oven, immediately reduce the heat to 160C/140C fan/gas 3 and cook for 5 hrs.
• Meanwhile, put the maple syrup, apricot jam and brown sugar in a heavy-based pan and stir in 50ml water. Bring to the boil, then remove from the heat and leave to cool.
• Take the ham out of the oven. Increase the temperature to 200C/180C fan/gas 6. Open the foil, being careful of the hot steam. Remove the rind from the ham by inserting a sharp knife under it at the opposite end to the knuckle bone, gently lifting it away from the fat (try to keep as much fat on the leg as possible so that it will protect the ham and stop it drying out).
• Decorate the ham by scoring the fat with a knife to make large diamond shapes, taking the knife from one corner to the other, then making parallel scores 4cm apart. Repeat in the opposite direction. Put a clove in the corner of each diamond. Brush the ham with the sugar mixture, pushing it into the scores with the brush.
• Return the ham to the oven, placing it back on the trivet over the water. Bake for a further 45 mins until deeply coloured. Serve hot or cold. Will keep in the fridge for up to one week.

BAKED HAM WITH APRICOT GLAZE

Steps:

• Preheat oven to 425 degrees F.
• Trim the rind from the ham and pare the fat layer to 1/4-inch thick.
• Line a roasting pan with aluminum foil (helps with cleanup later).
• Place a roasting rack in the roasting pan and place the ham on the rack.
• Cut lines at an angle across the ham about 1/4-inch deep, then turn the ham and repeat with the other side, so that it forms a diamond pattern.
• Push the pointed ends of the cloves into the intersections of these lines, but do not push it in totally.
• Mix the apricot nectar with the water and pour over the ham, and then sprinkle with the thyme leaves.
• Place the ham in the lower third of the preheated oven and bake for 45 minutes (or about 3 minutes per pound), basting with the pan juices every 10-15 minutes.
• To prepare the glaze, mix the preserves, bourbon, and mustard in a small saucepan and whisk until smooth.
• Cook over medium heat until the preserves melt, then remove from heat and set aside.
• When the ham is warmed through (at the 45 minute point), remove it from the oven and increase the oven temp to 450F.
• Spread all the glaze evenly over the ham, then sprinkle the brown sugar evenly over the top of the glaze.
• When the oven is heated to 450F, return the ham to the oven, and bake for about 25-30 more minutes or until the ham becomes nicely caramelized from the glaze, but do not let it burn.
• Remove the ham from the oven and allow it to sit for about 15-20 minutes before carving.

EASY BAKED HAM WITH HONEY APRICOT GLAZE

Steps:

• Set oven to 325 degrees.
• Place the ham in a shallow roasting pan.
• In a bowl mix together honey, thawed concentrate, soy sauce, apricot jam, nutmeg and cloves; set aside.
• Bake the ham uncovered for 30 minutes, then remove from oven and pour the glaze over the ham.
• Cover loosley with foil.
• Return to oven and continue to bake until the ham is cooked through (about 1 to 1-1/2 hours more) basting occasionally with glaze.
• Slice ham and drizzle slices with glaze.

APRICOT BAKED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Combine preserves and mustard; spread over ham. Pat brown sugar into apricot mixture., Bake at 325° for 1-3/4 to 2-1/4 hours or until a thermometer reads 140°.

APRICOT HONEY BAKED HAM

Steps:

• Before roasting ham, let it sit covered at room temperature for 2 hours.To make the sauce: In a small saucepan over combine apricot preserves, honey, brown sugar, dijon, and butter over medium heat.
• Bring to a simmer and cook for 1 minute, whisking constantly.
• Remove from heat.
• The sauce should have the texture of loose honey.Pre-heat oven to 325˚ degrees and line your roasting pan with foil for easier cleanup.
• Place the ham in roasting pan cut-side down.
• Brush 1/3 of the glaze over the ham and cover with foil.
• Bake at 325 degrees for 2 hours.Increase oven to 425˚ degrees and remove ham from the oven.
• Brush with 1/3 of the glaze.
• Bake uncovered for another 10 minutes.
• 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.
• Transfer the ham to a serving dish and let it rest for 15-20 minutes before slicing.
• Strain the pan juices through a sieve and remove the fat that floats to the top.
• Drizzle the pan juices over ham slices and serve.

APRICOT GLAZED HAM

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.

APRICOT-GLAZED HAM

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.