Glazed Ham With Apricot Mustard Sauce

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Gallery Glazed Ham with Apricot-Mustard Sauce Credit: David Loftus Recipe Summary prep: 15 mins total: 2 hrs 15 mins Servings: 8

Ingredients Ingredient Checklist 7 pounds (about half of a bone-in) cured smoked ham, (butt end), room temperature 2 cups apricot jam 1/4 cup mustard powder Butter for aluminum foil

Cook’s Notes The meat counter at your market is likely to carry a few different kinds of ham. Choose half a smoked bone-in ham labeled “fully cooked.” Here, a country-style ham would be too dry and salty.

Gallery Glazed Ham with Apricot-Mustard Sauce Credit: David Loftus

Recipe Summary prep: 15 mins total: 2 hrs 15 mins Servings: 8

Gallery

Glazed Ham with Apricot-Mustard Sauce      Credit: David Loftus  

Glazed Ham with Apricot-Mustard Sauce

Credit: David Loftus

Glazed Ham with Apricot-Mustard Sauce

Recipe Summary prep: 15 mins total: 2 hrs 15 mins Servings: 8

Recipe Summary

prep: 15 mins total: 2 hrs 15 mins

Servings: 8

prep: 15 mins

total: 2 hrs 15 mins

prep:

15 mins

total:

2 hrs 15 mins

Servings: 8

8

Ingredients

Ingredients

• 7 pounds (about half of a bone-in) cured smoked ham, (butt end), room temperature 2 cups apricot jam 1/4 cup mustard powder Butter for aluminum foil

Directions

Preheat oven to 375 degrees, with rack in lowest position. Line a large roasting pan with aluminum foil; place roasting rack in pan.

With a sharp knife, trim fat, leaving a 1/4-inch-thick layer. Lightly score fat in a diamond pattern (do not cut into meat). Place ham, fat side up, on rack; roast 1 hour.

Meanwhile, in a small saucepan, combine jam and mustard (they can be mixed and refrigerated up to 1 day ahead). Transfer 1/2 cup mixture to a small bowl to glaze ham. Set aside saucepan with remaining mixture.

After 1 hour, brush ham with glaze. Repeat every 15 minutes until brown and shiny, and an instant-read thermometer inserted in the thickest part, avoiding bone, registers 130 degrees, about 1 hour more (if glaze starts to burn, tent ham with buttered foil). Discard unused glaze. Remove ham from oven; cover loosely with buttered foil to keep warm. Temperature will then rise another 5 to 10 degrees.

Bring jam mixture in saucepan to a boil. Carve ham, reserving bone and 2 cups of meat for Split Pea Soup. Serve with sauce.

Cook’s Notes The meat counter at your market is likely to carry a few different kinds of ham. Choose half a smoked bone-in ham labeled “fully cooked.” Here, a country-style ham would be too dry and salty.

Cook’s Notes

The meat counter at your market is likely to carry a few different kinds of ham. Choose half a smoked bone-in ham labeled “fully cooked.” Here, a country-style ham would be too dry and salty.

Reviews (13)

 Add Rating & Review     125 Ratings   5 star values:        28    4 star values:        40    3 star values:        38    2 star values:        18    1 star values:        1        

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Reviews (13)

Add Rating & Review     125 Ratings   5 star values:        28    4 star values:        40    3 star values:        38    2 star values:        18    1 star values:        1       

Add Rating & Review

125 Ratings 5 star values: 28 4 star values: 40 3 star values: 38 2 star values: 18 1 star values: 1

125 Ratings 5 star values: 28 4 star values: 40 3 star values: 38 2 star values: 18 1 star values: 1

125 Ratings 5 star values: 28 4 star values: 40 3 star values: 38 2 star values: 18 1 star values: 1

• 5 star values: 28 4 star values: 40 3 star values: 38 2 star values: 18 1 star values: 1

  Martha Stewart Member     Rating: Unrated       09/18/2013   Awesome post! I love this recipe! Thanks a lot! Click here: marriage counselor baton rouge  
  
  Martha Stewart Member     Rating: 5 stars       06/01/2013   This is probably the best ham i have ever had in my life. Perfect flavor and very tender.  
  
  Martha Stewart Member     Rating: Unrated       04/09/2012   Too much mustard!!!!!! 1/4 cup of dry mustard is an insane amount of hot! You must reduce the amount of dry mustard by 50% to get your mouth around this recipe.  
  
  Martha Stewart Member     Rating: Unrated       12/13/2009   Great recipe! I made this last night for holiday dinner for family and they loved it!  
  
  Martha Stewart Member     Rating: Unrated       04/22/2009   The best I have ever tasted!!  
  
  Martha Stewart Member     Rating: Unrated       04/14/2009   I made this recipe for the first time this Easter and used 1/4 cup of Keens Mustard powder and it tasted absolutely fabulous!  
  
  Martha Stewart Member     Rating: Unrated       04/13/2009   marthastewart.com really needs to either fix the typo or rename this HOLY FRIGGING WASABI HAM.  
  
  Martha Stewart Member     Rating: Unrated       03/23/2009   I made this ham last year and it was really good - it must be 1/4 tsp dry mustard - I can't imagine you would use a 1/4 cup  
  
  Martha Stewart Member     Rating: Unrated       01/05/2009   I made it with 1/4 tsp mustard and it was wonderful. I hope they fix the typo.  
  
  Martha Stewart Member     Rating: Unrated       12/24/2008   i just added 1/4 cup of mustard and I think it should be 1/4 teaspoon. Tasted terrible. Wasted apricot jam and mustard powder!  
  
  Martha Stewart Member     Rating: Unrated       12/13/2007   I saw this on todays episode of the show, I now know what I will be preparing for Christmas Dinner!  
  

  Martha Stewart Member

  Rating: Unrated 09/18/2013

Awesome post! I love this recipe! Thanks a lot! Click here: marriage counselor baton rouge

Rating: Unrated

Rating: 5 stars 06/01/2013

This is probably the best ham i have ever had in my life. Perfect flavor and very tender.

Rating: 5 stars

Rating: Unrated 04/09/2012

Too much mustard!!!!!! 1/4 cup of dry mustard is an insane amount of hot! You must reduce the amount of dry mustard by 50% to get your mouth around this recipe.

Rating: Unrated 12/13/2009

Great recipe! I made this last night for holiday dinner for family and they loved it!

Rating: Unrated 04/22/2009

The best I have ever tasted!!

Rating: Unrated 04/14/2009

I made this recipe for the first time this Easter and used 1/4 cup of Keens Mustard powder and it tasted absolutely fabulous!

Rating: Unrated 04/13/2009

marthastewart.com really needs to either fix the typo or rename this HOLY FRIGGING WASABI HAM.

Rating: Unrated 03/23/2009

I made this ham last year and it was really good - it must be 1/4 tsp dry mustard - I can’t imagine you would use a 1/4 cup

Rating: Unrated 01/05/2009

I made it with 1/4 tsp mustard and it was wonderful. I hope they fix the typo.

Rating: Unrated 12/24/2008

i just added 1/4 cup of mustard and I think it should be 1/4 teaspoon. Tasted terrible. Wasted apricot jam and mustard powder!

Rating: Unrated 12/13/2007

I saw this on todays episode of the show, I now know what I will be preparing for Christmas Dinner!

All Reviews for Glazed Ham with Apricot-Mustard Sauce

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Glazed Ham with Apricot-Mustard Sauce

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  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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