Apricot Glazed Baked Ham For Two Recipes

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.

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.

APRICOT GLAZED BAKED HAM FOR TWO

Steps:

• Preheat oven to 325°F
• Place ham on rack in open roasting pan, cut side facing down.
• Insert meat thermometer in the thickest, center part of the ham.
• Bake for about 2 hours.
• Drain pineapple; reserve syrup.
• In small saucepan, cook syrup, apricot preserves, dry mustard, allspice and nutmeg.
• Bring to a boil and continue boiling for about 10 minutes.
• Remove ham from oven and brush immediately with the glaze.
• Use toothpicks to secure pineapples around the ham. Secure a cherry in the center of each pineapple.
• Return ham to oven and bake 1 hour longer or until thermometer registers 160°F
• Brush with glaze one last time about 10 minutes before done.

APRICOT GLAZED HAM

Steps:

• Pre heat oven 350 degrees Place ham in a large baking pan.
• Mix rest of ingredients.
• Blend well.
• Pour over ham.
• Bake 20 minutes per pound.
• Baste often with pan juices.
• Slice ham.
• Serves 12.

APRICOT BAKED HAM

Steps:

• Preheat oven to 325 degrees.
• Score the surface of the ham with shallow diamond-shaped cuts.
• Combine preserves and mustard; spread over ham evenly. Pat brown sugar over apricot mixture.
• Place ham on a rack in shallow roasting pan.
• Bake 20 minutes per pound or until ham is heated through and meat thermometer reads 140 degrees.

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.