Easy Apricot Glazed Ham Recipe

If you’ve ever worried about drying out your holiday ham, this is the recipe that fixes it. This apricot glazed ham turns out tender, juicy, and beautifully caramelized every single time, no guessing, no stress, just sweet-savory perfection with that golden sticky glaze everyone fights over.

The secret’s in the simple glaze: apricot preserves, brown sugar, and a touch of Dijon melt together into a glossy sauce that clings to every slice. The best part? You can whip it up in minutes while the ham warms in the oven.

Whether it’s Christmas, Easter, or a Sunday family feast, this recipe is built for busy cooks who still want that show-stopping centerpiece.

Why You’ll Love This Easy Ham Recipe

• Foolproof & juicy: Gentle heat + a quick glaze = tender slices, no drying out.
• Short ingredient list: Apricot, Dijon, brown sugar—big flavor, simple pantry staples.
• Holiday-ready: Minimal hands-on time, glossy finish, pretty on any platter.
• Leftover gold: Perfect for sliders, breakfast hash, or a cozy ham-and-bean soup.

How to Choose the Best Ham for Apricot Glaze

Spiral hams make holiday cooking easy, they’re fully cooked, pre-sliced, and soak up glaze beautifully between the cuts. That’s why they’re my go-to for this recipe. You’ll get a gorgeous, caramelized crust and juicy slices without any carving stress.

That said, this apricot glaze works on any fully cooked ham, spiral or not. Here’s how to pick the right one for your table:

Bone-In vs. Boneless

Bone-in: The classic choice for the best flavor and juicy texture. It looks beautiful on the table and stays moist longer. Slightly trickier to carve, but spiral-cut bone-in hams make it easy.

Boneless: Super convenient and simple to slice, great for smaller gatherings or leftover sandwiches. Just be sure to keep it covered and baste often, since it can dry out faster.

How Much to Buy

• Plan for ¾ lb per person (bone-in) or ½ lb per person (boneless).
• Want leftovers? Add an extra pound or two — you’ll thank yourself later.

Tip: If you can find a spiral-cut bone-in ham, grab it — it’s the sweet spot between flavor, tenderness, and easy serving.

Ingredients for Apricot Glazed Ham

Simple pantry staples make this ham shine — no fancy shopping trip required.

For the Ham

• 1 fully cooked bone-in ham (8–10 lbs) — spiral-cut if possible for easy serving.

For the Glaze

• 1 cup apricot preserves – sweet, sticky base for that golden crust.
• 2 tablespoons Dijon mustard – adds a tangy balance.
• 2 tablespoons brown sugar – deepens color and caramel flavor.
• 1 tablespoon apple cider vinegar – brightens the glaze.
• 1 teaspoon garlic powder – adds warmth and savory depth.

Tip: Warm the preserves slightly before mixing, it blends smoother and brushes on like silk.

Substitutions & Variations

Don’t stress if you’re missing an ingredient, this glaze is wonderfully flexible.

• Swap the fruit: Use peach, pineapple, or orange marmalade instead of apricot preserves. Each adds its own sweet, sunny twist.
• Add a splash: Stir in a tablespoon of bourbon or orange juice for extra depth and flavor.
• Turn up the heat: For a spicy-sweet kick, whisk in ½ teaspoon of red pepper flakes or cayenne. It’s subtle but adds a nice warmth.

Equipment You’ll Need

• Roasting pan (with rack): Lifts the ham so heat circulates and the glaze doesn’t burn on the bottom.
• Aluminum foil: Keeps moisture in during the warm-through stage.
• Meat thermometer (instant-read): The no-guesswork way to stay juicy—aim for 130–140°F before the final glaze.
• Basting brush (silicone): Holds that glossy apricot glaze and spreads it evenly between slices.
• Small saucepan & spoon/whisk: For melting preserves with mustard and brown sugar.
• Carving knife & fork: Follow the spiral cuts for neat slices.
• Cutting board with groove (optional): Catches any juices so they don’t run off.

Tip: If your pan doesn’t have a rack, crumple a few foil “logs” to lift the ham up—works like a charm.

How to Make Apricot Glazed Ham

Step 1. Preheat the oven to 325°F: Place the ham in a large roasting pan, cut side down to keep the juices in.

Step 2. Add a splash of moisture: Pour about ½ cup of water or apple juice into the bottom of the pan. This creates steam to keep the ham from drying out.

Step 3. Cover loosely with foil and bake for 1½ hours: You’re not cooking the ham from raw, just gently reheating it. Bake until the center reaches about 130–140°F (54–60°C) on an instant-read thermometer. That’s the sweet spot for a juicy spiral ham before glazing.

Step 4. Make the glaze: In a small saucepan, combine 1 cup apricot preserves, 2 tablespoons Dijon mustard, 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar, and 1 teaspoon garlic powder. Heat over medium and stir until smooth and slightly thickened, about 5 minutes. It should coat the back of a spoon and smell sweet and tangy.

Step 5. Glaze and return to the oven: Remove the ham from the oven and brush generously with the warm glaze, letting it drip into the slices. Don’t worry about being neat — the messier it looks now, the better it caramelizes later.

Step 6. Bake uncovered for 30 minutes: Basting halfway through. Brush another layer of glaze on after 15 minutes so the ham builds up that shiny, golden crust. The sugars will bubble and darken slightly.

Step 7. Rest and serve: Remove the ham from the oven, tent loosely with foil, and let it rest for 10 minutes before slicing. This keeps the juices where they belong, in the meat, not on the cutting board.

Carving & Serving Tips

Carving a spiral ham is easier than it looks — the hard part’s already done for you!

• Lay the ham flat-side down on a large cutting board to keep it steady.
• Follow the natural spiral cuts with your knife to release neat, even slices.
• Use a carving fork to lift slices gently without shredding them.
• Warm the glaze just before serving and spoon a little over the top for shine.
• Garnish your platter with orange slices, fresh herbs, or a few apricot halves for a simple, festive finish.

Storage & Leftovers

One of the best things about a glazed ham? The leftovers. They reheat beautifully and make meals easy all week long.

• Refrigerate: Store sliced ham in an airtight container or wrap tightly in foil for up to 4 days.
• Freeze: Pack portions in freezer bags (with a little glaze to keep them moist) for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm slices covered with foil at 300 °F for 10–15 minutes, or in the microwave with a splash of water.

Tip: Save the bone! It adds amazing flavor to soups or a big pot of beans later in the week.

What to Serve With Apricot Glazed Ham

A sweet-savory ham like this deserves sides that balance and brighten the plate.

• 🥔 Cheesy Scalloped Potatoes – Creamy, golden, and baked until bubbly. They soak up that extra glaze like a dream.
• 🥦 Garlic Butter Green Beans – Light and crisp with just the right amount of garlicky flavor. A fresh counterpoint to the rich ham.
• 🍞 Homemade Dinner Rolls – Soft, buttery rolls that make perfect little ham sandwiches the next day.
• 🥗 Citrus Spinach Salad – A bright pop of color and tang to cut through the sweetness of the glaze.
• 🍰 Classic Pineapple Upside-Down Cake – For dessert, keep the tropical theme going with caramelized pineapple and brown sugar goodness.

Tip: Don’t toss the bone — freeze it for a future pot of soup or beans. It’s liquid gold!

There’s just something special about a glazed ham, that golden shine, the sweet smell filling the kitchen, and everyone sneaking “just one more slice.” This apricot glaze makes it foolproof: juicy, glossy, and ready to steal the show at any holiday table. Whether it’s Christmas dinner or an easy Easter brunch, you’ll feel proud serving this ham.

If you loved this recipe, be sure to check out my Cheesy Scalloped Potatoes or Leftover Ham & Bean Soup next — both pair perfectly and help you stretch every bit of flavor.

Print