Glazed Spiral-Cut Ham with Apricot Honey Dijon Glaze
Glazed Spiral-Cut Ham with Apricot Honey Dijon Glaze is a medium American recipe that serves 12. 300 calories per serving. Recipe by Natashas Kitchen on YouTube.
Prep: 2 hrs 44 min | Cook: 2 hrs 30 min | Total: 5 hrs 34 min
Cost: $36.35 total, $3.03 per serving
Ingredients
- 11.5 lb Spiral-Cut Ham (bone-in, fully cooked, pre‑sliced)
- 0.5 cup Apricot Preserves (unsweetened if possible)
- 0.25 cup Honey (raw honey preferred)
- 0.25 cup Dijon Mustard (smooth Dijon)
- 0.25 cup Brown Sugar (tightly packed)
- 3 tablespoons Unsalted Butter (cut into pieces)
Instructions
Bring Ham to Room Temperature
Remove the ham from its packaging and let it sit uncovered on the counter for about two hours so it reaches room temperature.
Time: PT2H
Preheat Oven
Set the oven to 325°F and allow it to fully preheat.
Time: PT15M
Temperature: 325°F
Line Roasting Pan
Line the large roasting pan with a sheet of aluminum foil, making sure the foil extends up the sides for easy cleanup.
Time: PT5M
Place Ham in Pan
Set the ham in the pan cut‑side down; this allows the glaze to soak into the exposed meat.
Time: PT5M
Prepare the Glaze
In a saucepan over medium heat, combine apricot preserves, honey, Dijon mustard, brown sugar, and butter. Stir until the butter melts, then bring to a gentle simmer and whisk continuously for one minute.
Time: PT10M
First Glaze Layer
Using a pastry brush, apply one‑third of the glaze evenly over the surface of the ham.
Time: PT5M
Insert Thermometer
Insert the oven‑safe meat thermometer into the deepest part of the meat, avoiding contact with bone.
Time: PT2M
Cover with Foil
Tightly cover the ham and pan with another sheet of foil to trap moisture.
Time: PT2M
Initial Roasting
Place the pan on the lower third rack and roast at 325°F for about 10‑11 minutes per pound (approximately 2 hours for an 11.5‑lb ham) until the internal temperature reaches 110°F.
Time: PT2H
Temperature: 325°F
Second Glaze Layer & High Heat
Increase oven temperature to 425°F, remove the top foil, and brush another one‑third of the glaze over the ham.
Time: PT5M
High‑Heat Bake #1
Bake uncovered at 425°F for 10 minutes.
Time: PT10M
Temperature: 425°F
Final Glaze Layer
Remove the ham, brush the remaining one‑third of glaze over the entire surface, making sure to get into every crevice.
Time: PT5M
High‑Heat Bake #2
Return the ham to the oven and bake uncovered at 425°F for another 10 minutes, or until the internal temperature reaches 130‑135°F and a deep brown crust forms.
Time: PT10M
Temperature: 425°F
Rest the Ham
Transfer the ham to a serving platter, tent loosely with foil, and let it rest for 15‑20 minutes before slicing.
Time: PT20M
Strain Pan Drippings
Place a fine mesh sieve over a measuring cup and pour the pan juices through, using a ladle to catch any solids. Set the strained sauce aside for serving.
Time: PT5M
Slice and Serve
Using a sharp carving knife, slice the ham along the pre‑cut spirals and serve with the warm drippings on the side.
Time: PT5M
Nutrition Facts
- Calories
- 300
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 12g
- Fiber
- 0g
Dietary info: Gluten-Free, Nut-Free, Contains Meat
Allergens: pork, dairy, mustard, honey
Ingredient Substitutions
- Instead of Spiral-Cut Ham: Smoked ham, Baked ham
- Instead of Apricot Preserves: Apricot jam, Apricot preserves
- Instead of Honey: Maple syrup, Agave nectar
- Instead of Dijon Mustard: Whole grain mustard, Yellow mustard
- Instead of Brown Sugar: White sugar + molasses, Coconut sugar
- Instead of Unsalted Butter: Salted butter (reduce added salt), Margarine
Equipment Needed
- Large Roasting Pan
- Aluminum Foil
- Saucepan
- Whisk
- Pastry Brush
- Oven‑Safe Meat Thermometer
- Fine Mesh Sieve
- Ladle
- Serving Platter
- Chef's Knife
- Cutting Board
- Tongs (optional)
Critical Steps — Do Not Skip
- Bring ham to room temperature
- Prepare the glaze and whisk continuously
- Insert thermometer correctly
- Initial low‑heat roast to 110°F
- Apply glaze in three layers
- Final high‑heat bake until internal 130‑135°F
- Rest the ham before slicing
Chef Tips from the Video
- For extra depth, add a splash of bourbon or apple cider to the glaze while simmering.
- Score the surface of the ham lightly before the first glaze layer to help the flavor penetrate.
- If you prefer a spicier glaze, stir in a pinch of cayenne pepper or a dash of hot sauce.
Troubleshooting
Glaze burns or caramelizes too quickly.
Reduce the oven temperature to 400°F for the high‑heat steps, or tent the ham with foil for the first 5 minutes of each 10‑minute burst.
Ham is dry after cooking.
Make sure the foil is sealed tightly during the low‑heat phase and do not over‑bake beyond the recommended internal temperature.
Glaze is too runny.
Simmer the glaze a little longer (2‑3 minutes) to thicken, or add an extra tablespoon of brown sugar.
Storage
Refrigerator: Store leftover ham, tightly wrapped, for up to 4 days.
Freezer: Slice leftover ham, place in airtight freezer bags, and freeze for up to 2 months.
Room temperature: Only the initial 2‑hour resting period at room temperature is safe.
Make-Ahead Tips
- Prepare the glaze up to 24 hours in advance and refrigerate; reheat gently before using.
- The ham can be purchased a day ahead; keep it wrapped in the refrigerator until ready to bring to room temperature.
- Strained pan drippings can be stored in a small jar in the fridge for up to 3 days and reheated before serving.
Last updated: August 20, 2026
