Apricot Glazed Ham with Rosemary

My family has always been a tough crowd to please, especially during holiday dinners. Year after year, I’d try new main courses, hoping to find that one dish that would become a cherished tradition. Then I stumbled upon this Apricot Glazed Ham with Rosemary recipe, and let me tell you, it was a game-changer. The moment I pulled it out of the oven, the aroma of sweet apricots and fragrant rosemary filled the kitchen, instantly creating a festive atmosphere. The glaze, with its perfect balance of sweet and tangy notes, caramelized beautifully over the ham, creating a stunning visual centerpiece. And the taste? Absolutely divine. The ham was juicy and flavorful, infused with the subtle warmth of rosemary and the bright sweetness of apricot. Even my pickiest eaters went back for seconds, and the compliments haven’t stopped since. This recipe isn’t just a meal; it’s an experience that brings everyone together around the table, and it’s become our new holiday staple. If you’re looking for a ham recipe that’s both impressive and incredibly delicious, look no further. This Apricot Glazed Ham with Rosemary is guaranteed to be a crowd-pleaser, just like it was for my family.

Ingredients

• Bone-in or Boneless Ham: (About 8-10 pounds) The star of the show, choose a good quality ham for the best flavor. Bone-in hams tend to be more flavorful and moist, while boneless are easier to carve.
• Apricot Preserves: (1 ½ cups) Provides the sweet and fruity base for the glaze. Opt for a good quality preserve with chunks of apricot for a richer flavor.
• Dijon Mustard: (¼ cup) Adds a tangy depth and balances the sweetness of the apricot preserves. Use Dijon for its sharp, distinct flavor.
• Fresh Rosemary: (2 tablespoons, finely chopped) Infuses the ham with a fragrant, piney aroma that complements the apricot beautifully. Fresh rosemary is crucial for the best flavor.
• Apple Cider Vinegar: (2 tablespoons) Provides a touch of acidity to cut through the richness of the ham and glaze, enhancing the overall flavor profile.
• Brown Sugar: (2 tablespoons, packed) Adds a touch of molasses-like sweetness and helps create a beautiful caramelized glaze. Light or dark brown sugar works well.
• Garlic Powder: (1 teaspoon) Enhances the savory notes of the ham and adds a subtle depth of flavor to the glaze.
• Ground Cloves: (½ teaspoon) Adds a warm, aromatic spice note that complements both the apricot and rosemary, creating a festive flavor profile.
• Water or Ham Broth: (½ cup) Used to adjust the consistency of the glaze and keep the ham moist during baking. Ham broth will enhance the ham flavor, while water works just as well.

Instructions

1. Preheat Your Oven and Prepare the Ham: Preheat your oven to 325°F (160°C). Remove the ham from its packaging and place it in a large roasting pan. If your ham has a skin or rind, you may want to score it in a diamond pattern using a sharp knife, being careful not to cut too deeply into the meat. Scoring helps the glaze penetrate the ham and allows for a more visually appealing presentation. This step is optional but recommended for bone-in hams with skin.
2. Make the Apricot Rosemary Glaze: In a medium saucepan, combine the apricot preserves, Dijon mustard, finely chopped fresh rosemary, apple cider vinegar, brown sugar, garlic powder, and ground cloves. Place the saucepan over medium heat and stir continuously until the apricot preserves have melted and all ingredients are well combined. Bring the glaze to a gentle simmer and let it cook for about 5-7 minutes, stirring occasionally, until it thickens slightly and the flavors meld together beautifully. This simmering process is crucial for developing a rich and cohesive glaze. Remove the glaze from the heat and set aside.
3. Glaze the Ham Initially: Using a pastry brush or spoon, generously brush about half of the apricot rosemary glaze evenly over the entire surface of the ham, ensuring you get into any scores you made earlier. Reserve the remaining glaze for basting later. This initial glazing sets the stage for building layers of flavor during the baking process.
4. Bake the Ham: Pour about ½ cup of water or ham broth into the bottom of the roasting pan. This will help to keep the ham moist and prevent the glaze from burning in the pan. Cover the roasting pan tightly with foil. Bake the ham in the preheated oven for approximately 15-20 minutes per pound, or according to the package directions for your specific ham. The exact baking time will depend on whether your ham is pre-cooked and its weight. A fully cooked ham typically needs to be heated to an internal temperature of 140°F (60°C). Use a meat thermometer inserted into the thickest part of the ham, avoiding the bone, to ensure it reaches the correct temperature.
5. Baste and Glaze Repeatedly: About 30-45 minutes before the ham is fully cooked, remove the foil from the roasting pan. Increase the oven temperature to 350°F (175°C). Baste the ham generously with about half of the remaining glaze. Return the ham to the oven, uncovered, and continue to bake for another 20-30 minutes, basting with the remaining glaze every 10 minutes or so. This repeated basting is key to creating that beautiful, sticky, caramelized apricot glaze. Keep a close eye on the ham during this final stage to prevent the glaze from burning. You want it to caramelize, not char.
6. Rest Before Carving: Once the ham has reached an internal temperature of 140°F (60°C) and the glaze is beautifully caramelized, remove it from the oven. Tent the ham loosely with foil and let it rest for at least 10-15 minutes before carving. Resting allows the juices to redistribute throughout the ham, resulting in a more tender and flavorful final product. Do not skip this step!
7. Carve and Serve: After resting, carefully transfer the ham to a cutting board. Carve the ham according to your preference – slicing against the grain for maximum tenderness is generally recommended. Serve immediately and enjoy the incredible flavors of your Apricot Glazed Ham with Rosemary!

Nutrition Facts

(Per Serving, estimated for 10 servings)

• Serving Size: 4-5 ounces (approximately 113-142 grams) of cooked ham
• Calories: Approximately 350-450 kcal (depending on ham type and fat content)
• Protein: 30-40 grams

(Disclaimer: These nutrition facts are estimates and can vary based on specific ingredients used, ham cut, serving size, and preparation methods. For precise nutritional information, use a nutrition calculator with specific product details.)

Preparation Time

Prep Time: Approximately 20-25 minutes (includes glaze preparation and ham scoring if desired). This involves measuring ingredients, chopping rosemary, making the glaze, and preparing the ham for the oven. The glaze itself is quick to make, and the ham preparation is minimal.

Cook Time: Approximately 2-3 hours (depending on ham size and type). This includes the initial baking time covered with foil and the final basting and glazing time uncovered. Bone-in hams may require slightly longer cooking times than boneless. Always rely on a meat thermometer to ensure the ham reaches the correct internal temperature.

Total Time: Approximately 2 hours 20 minutes to 3 hours 25 minutes. This is a relatively straightforward recipe, mostly hands-off baking time.

How to Serve

This Apricot Glazed Ham with Rosemary is a versatile centerpiece that pairs beautifully with a variety of side dishes and accompaniments. Here are some serving suggestions:

• Classic Holiday Sides:
  • Scalloped Potatoes: Creamy and cheesy scalloped potatoes are a perfect comforting side.
  • Green Bean Casserole: A traditional holiday favorite that complements the richness of the ham.
  • Stuffing or Dressing: Choose your favorite stuffing recipe, whether it’s bread-based, cornbread, or wild rice.
  • Mashed Sweet Potatoes: The sweetness of mashed sweet potatoes enhances the apricot glaze.
  • Cranberry Sauce: The tartness of cranberry sauce provides a delightful contrast to the sweet ham.
• Fresh and Bright Sides:
  • Roasted Asparagus: Simple roasted asparagus with lemon and parmesan offers a fresh and light counterpoint.
  • Broccoli Salad: A crunchy and refreshing broccoli salad with a creamy dressing.
  • Winter Salad with Citrus Vinaigrette: A vibrant salad with seasonal greens, citrus fruits, and a light vinaigrette.
  • Brussels Sprouts with Balsamic Glaze: Roasted Brussels sprouts with a balsamic glaze add a touch of sweetness and bitterness.
• Bread and Rolls:
  • Dinner Rolls: Soft and fluffy dinner rolls are perfect for soaking up the delicious glaze.
  • Cornbread: Slightly sweet cornbread pairs wonderfully with the savory ham.
  • Biscuits: Buttery biscuits are a comforting and classic side.
• Wine Pairings:
  • Off-Dry Riesling: The slight sweetness and acidity of an off-dry Riesling complements the apricot glaze beautifully.
  • Pinot Noir: A light-bodied Pinot Noir with earthy notes can pair well with the rosemary and ham.
  • Rosé: A dry rosé wine offers a refreshing and versatile pairing.
• Serving Occasions:
  • Holiday Dinners: Perfect for Christmas, Easter, Thanksgiving, or any special occasion.
  • Family Gatherings: Impress your family and friends at your next get-together.
  • Sunday Supper: Elevate a simple Sunday dinner with this flavorful ham.
  • Potlucks and Parties: A crowd-pleasing dish that travels well (serve warm or at room temperature).

Additional Tips for the Perfect Apricot Glazed Ham with Rosemary

1. Choose the Right Ham: Consider your needs and preferences when selecting your ham. Bone-in hams are generally more flavorful and moist, but can be slightly trickier to carve. Boneless hams are easier to carve and serve, but may be slightly less flavorful. Spiral-sliced hams are convenient for serving, but can dry out more easily, so be extra careful with basting.
2. Fresh Rosemary is Key: While dried rosemary can be used in a pinch, fresh rosemary provides a much brighter and more aromatic flavor that truly elevates this dish. If using dried rosemary, use about half the amount specified for fresh rosemary.
3. Don’t Skip the Basting: Basting the ham repeatedly with the apricot rosemary glaze is crucial for creating that beautiful, caramelized crust and infusing the ham with flavor. Set a timer to remind yourself to baste every 10-15 minutes during the final uncovered baking stage.
4. Adjust the Glaze to Your Taste: Feel free to adjust the sweetness and tanginess of the glaze to your liking. If you prefer a less sweet glaze, reduce the amount of brown sugar or apricot preserves. For a tangier glaze, add a bit more Dijon mustard or apple cider vinegar. You can also add a pinch of red pepper flakes for a subtle kick of heat.
5. Score the Ham for Better Glaze Penetration: Scoring the ham in a diamond pattern allows the glaze to penetrate deeper into the meat and creates a more visually appealing presentation. This is especially helpful for bone-in hams with skin.
6. Use a Meat Thermometer: Don’t rely solely on cooking time. Use a meat thermometer to ensure the ham reaches an internal temperature of 140°F (60°C) for pre-cooked hams. This is the most accurate way to ensure your ham is cooked to perfection without being overcooked and dry.
7. Let the Ham Rest: Resting the ham for 10-15 minutes after cooking is essential for allowing the juices to redistribute, resulting in a more tender and flavorful ham. Tent it loosely with foil to keep it warm while it rests.
8. Make-Ahead Options: The apricot rosemary glaze can be made a day or two in advance and stored in the refrigerator. Simply reheat it gently before using. You can also glaze the ham the day before and store it in the refrigerator, ready to bake the next day. This can save you time on the day of your event.

Frequently Asked Questions (FAQ)

Q1: Can I use a spiral-sliced ham for this recipe?

A1: Yes, you can use a spiral-sliced ham, but be mindful that they tend to dry out more easily than whole hams. To prevent this, reduce the cooking time slightly and be extra diligent with basting. You might also consider wrapping the spiral-sliced ham loosely in foil during the initial baking phase, removing it only for the final glazing and caramelization. Keep a close eye on it and use a meat thermometer to avoid overcooking.

Q2: Can I make the apricot rosemary glaze ahead of time?

A2: Absolutely! Making the glaze ahead of time is a great way to save time on the day you plan to cook the ham. The glaze can be prepared up to 2-3 days in advance. Store it in an airtight container in the refrigerator. When you are ready to use it, gently reheat the glaze in a saucepan over low heat until it is smooth and pourable again. This make-ahead tip is perfect for busy holidays or meal prep.

Q3: What if I don’t have fresh rosemary? Can I use dried rosemary instead?

A3: While fresh rosemary is highly recommended for its superior flavor, you can use dried rosemary as a substitute in a pinch. Use about half the amount of dried rosemary as you would fresh (so, 1 tablespoon of dried rosemary instead of 2 tablespoons of fresh). Keep in mind that the flavor will be slightly less bright and aromatic compared to using fresh rosemary. If possible, try to find fresh rosemary for the best results.

Q4: How do I store leftover apricot glazed ham?

A4: Leftover apricot glazed ham should be stored in an airtight container in the refrigerator. It will keep well for 3-4 days. For best results, slice the ham before storing so it cools down more quickly. You can reheat leftover ham in the oven, microwave, or skillet. To prevent it from drying out during reheating, add a little bit of water or broth to the container or pan and cover it while reheating. Leftover ham is delicious in sandwiches, soups, salads, and omelets.

Q5: Can I freeze leftover apricot glazed ham?

A5: Yes, you can freeze leftover apricot glazed ham. For optimal quality, it’s best to freeze it within a few days of cooking. Cut the ham into smaller portions or slices for easier thawing and use. Wrap the ham tightly in plastic wrap, then place it in a freezer-safe bag or container. Frozen ham can be stored for up to 2-3 months. Thaw it in the refrigerator overnight before reheating. The texture might be slightly drier after freezing and thawing, so consider using it in dishes where moisture is added, like casseroles or soups.

Q6: What are some variations I can try with this recipe?

A6: There are many delicious variations you can explore! For a spicier glaze, add a pinch of red pepper flakes or a dash of hot sauce to the glaze. For a different flavor profile, try using orange marmalade or pineapple preserves instead of apricot preserves. You could also add other herbs like thyme or sage along with rosemary. For a richer glaze, incorporate a tablespoon of balsamic vinegar or soy sauce. Experiment to find your favorite flavor combinations!

Q7: How do I carve a bone-in ham properly?

A7: Carving a bone-in ham can seem daunting, but it’s manageable with a few simple steps. First, place the ham on a sturdy cutting board. Locate the shank bone (the leg bone). Using a sharp carving knife, make a cut perpendicular to the shank bone, separating a wedge of ham. Then, follow the natural seams of the ham and slice along the bone to remove larger sections. Finally, slice these larger sections into thinner, serving-sized slices against the grain for maximum tenderness. There are many helpful videos online demonstrating ham carving techniques if you prefer a visual guide.

Q8: My apricot glaze is too thick/too thin. How can I adjust it?

A8: If your apricot glaze is too thick, simply add a tablespoon or two of water or ham broth to thin it out to your desired consistency. Stir well to combine. If your glaze is too thin, simmer it for a few more minutes over medium heat, stirring constantly, until it reduces and thickens slightly. Be careful not to over-reduce it, as it will thicken further as it cools. Achieving the perfect glaze consistency is all about finding the right balance through gentle simmering and adjustment.

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