Glazed Spiral-Cut Ham with Apricot Honey Dijon Glaze

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

1. 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

2. Preheat Oven

   Set the oven to 325°F and allow it to fully preheat.

   Time: PT15M

   Temperature: 325°F

3. 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

4. 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

5. 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

6. First Glaze Layer

   Using a pastry brush, apply one‑third of the glaze evenly over the surface of the ham.

   Time: PT5M

7. Insert Thermometer

   Insert the oven‑safe meat thermometer into the deepest part of the meat, avoiding contact with bone.

   Time: PT2M

8. Cover with Foil

   Tightly cover the ham and pan with another sheet of foil to trap moisture.

   Time: PT2M

9. 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

10. 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

11. High‑Heat Bake #1

    Bake uncovered at 425°F for 10 minutes.

    Time: PT10M

    Temperature: 425°F

12. 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

13. 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

14. 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

15. 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

16. 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