Apricot Glazed Baked Ham
Apricot Glazed Baked Ham is a easy American recipe that serves 10. 600 calories per serving. Recipe by Better Homes and Gardens on YouTube.
Prep: 20 min | Cook: 2 hrs 30 min | Total: 3 hrs 10 min
Cost: $30.20 total, $3.02 per serving
Ingredients
- 8-10 lb Fully Cooked Bone‑In Ham (Pre‑cooked, skin can be scored in a diamond pattern for better glaze absorption)
- 1 cup Apricot Preserves (Smooth; can substitute apricot jam)
- 0.25 cup Brown Sugar (Packed)
- 2 tbsp Dijon Mustard (Smooth)
- 1 tbsp Apple Cider Vinegar (Adds a touch of tang; optional)
Instructions
Preheat oven and position ham
Preheat the oven to 325°F. Place the ham on the rack inside the roasting pan. Insert an oven‑safe probe thermometer into the thickest part of the meat, making sure it does not touch bone.
Time: PT5M
Temperature: 325°F
Initial bake
Bake the ham uncovered for 1 hour 45 minutes, or until the thermometer reads about 120°F (the ham is warming through).
Time: PT1H45M
Temperature: 325°F
Prepare apricot glaze
While the ham bakes, combine apricot preserves, brown sugar, Dijon mustard, and apple cider vinegar in a small saucepan. Heat over medium heat, stirring constantly, until the mixture is smooth and slightly thickened, about 5‑7 minutes.
Time: PT15M
First glaze application
Remove the ham from the oven. Brush half of the warm apricot glaze evenly over the surface of the ham.
Time: PT5M
Final bake with glaze
Return the ham to the oven and bake for an additional 30 minutes, or until the internal temperature reaches 140°F and the glaze is caramelized.
Time: PT30M
Temperature: 325°F
Rest and serve
Remove the ham, brush with the remaining glaze, and let it rest on a cutting board for 10 minutes before carving.
Time: PT10M
Nutrition Facts
- Calories
- 600
- Protein
- 30g
- Carbohydrates
- 15g
- Fat
- 20g
- Fiber
- 0g
Dietary info: Gluten-Free, Nut-Free
Allergens: Pork, Mustard
Ingredient Substitutions
- Instead of Fully Cooked Bone‑In Ham: Pre‑cooked turkey ham
- Instead of Apricot Preserves: Apricot jam, Peach preserves
- Instead of Brown Sugar: Honey, Maple syrup
- Instead of Dijon Mustard: Whole grain mustard, Yellow mustard
- Instead of Apple Cider Vinegar: White wine vinegar, Lemon juice
Equipment Needed
- Roasting Pan
- Rack (oven‑safe)
- Oven‑Safe Meat Thermometer (probe)
- Basting Brush
- Small Saucepan
- Mixing Bowl
- Whisk or Spoon (optional)
- Cutting Board
- Carving Knife
- Tongs (optional)
Critical Steps — Do Not Skip
- Insert the thermometer into the thickest part of the ham without touching bone
- Bake until the internal temperature reaches 140°F for safe serving
- Brush the apricot glaze evenly before the final bake
Chef Tips from the Video
- Score the ham surface in a diamond pattern before glazing to let the sauce penetrate deeper
- Let the ham rest after cooking; this makes slicing easier and juicier
- Use a fresh brush for each glaze application to prevent burnt sugar from sticking to the brush
Troubleshooting
Ham is dry
Cover the ham loosely with foil during the first baking stage to retain moisture, then remove foil for the final glaze bake.
Glaze burns or darkens too quickly
Apply the glaze only during the last 30 minutes and keep the oven temperature at 325°F; if needed, lower to 300°F and monitor closely.
Storage
Refrigerator: Slice and store in an airtight container for up to 4 days
Freezer: Wrap tightly in foil and place in a freezer‑safe bag; keep for up to 2 months
Room temperature: Do not store at room temperature; consume within 2 hours after cooking
Make-Ahead Tips
- Prepare the apricot glaze up to 2 days ahead and refrigerate; reheat gently before use
- If you need to serve the ham later, reheat it covered at 275°F until internal temperature reaches 140°F
Last updated: August 20, 2026
