Apricot Bourbon Glazed Ham
This simple 3-ingredient glaze caramelizes on the outside of the ham, creating a sweet and tangy coating that perfectly complements the smoky, salty meat.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Apricot Bourbon Glazed Ham
Prep Time15 Minutes
Servings10
Cook Time110 Minutes
Ingredients
1 (8-pound) spiral-cut ham
1 (15-ounce) jar apricot jam
¾ cup bourbon
¼ cup Dijon mustard
Directions
- Let the ham sit out for 30-60 minutes prior to baking it, allowing it to come closer to room temperature.
- Heat oven to 350 F.
- Place ham in a roasting pan and pour 1 cup of water along the bottom of the pan.
- Bake ham for 30 minutes. After 30 minutes, reduce the oven temperature to 325 F.
- While ham is baking, combine apricot jam, bourbon and Dijon mustard in a small bowl.
- Thoroughly slather the ham with the apricot jam mixture, making sure to get the glaze between the slices.
- Continue baking the ham for an additional 1 hour and 20 minutes, basting every 20 minutes. Slice and serve. Enjoy!
15 minutes
Prep Time
110 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
L&B Spiral Sliced Hickory Smoked Bone-In Half Ham, 8.5 Pound
Deal
$50.92 avg/ea was $67.92 avg/ea$5.99/lb
Stonewall Kitchen Apricot Jam, 12.5 Ounce
Deal
$6.99 was $7.99$0.56/oz
Age restricted item
Evan Williams Kentucky Straight Bourbon Whiskey, 1 Litre$19.99$19.99/l
L&B Dijon Mustard, 9.5 Ounce
Deal
$3.29 was $3.99$0.35/oz
Directions
- Let the ham sit out for 30-60 minutes prior to baking it, allowing it to come closer to room temperature.
- Heat oven to 350 F.
- Place ham in a roasting pan and pour 1 cup of water along the bottom of the pan.
- Bake ham for 30 minutes. After 30 minutes, reduce the oven temperature to 325 F.
- While ham is baking, combine apricot jam, bourbon and Dijon mustard in a small bowl.
- Thoroughly slather the ham with the apricot jam mixture, making sure to get the glaze between the slices.
- Continue baking the ham for an additional 1 hour and 20 minutes, basting every 20 minutes. Slice and serve. Enjoy!