Over Christmas we were trying to figure out what kind of glazed ham to make and this was the kind of fun that ensued.
“Ewwww! I don’t like mustard!”
“Isabelle can’t have dairy or soy.”
“PLEASE don’t use pineapple! You know I hate it!”
Yeah, planning menus around our house can be quite an adventure. It’s important to us that everyone has all their needs and most of their wants met. Especially around the holidays. Sometimes that can be a bit complicated when the list of needs and wants just keeps growing. I refused to give up, though. Some (like my husband) might call it stubbornness, but I prefer to think of it as determination. I am bound and determined to make sure as many of our loved ones as possible can eat each dish.
That’s the long way of saying that I invented a new glazed ham recipe this year. It’s deliciously tangy and sweet, and as a bonus it’s super allergy-friendly and ridiculously easy to make!
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Prepare Your Ham
The first thing you need to do is preheat your oven and prepare your ham. If you have a spiral sliced ham you can skip the prep and go straight to the oven. If not, simply slash through the skin vertically, then horizontally to create a ‘cross-hatch’ pattern. Then pop it in a roasting pan and bake it in a 325*F oven till a meat thermometer reads 130*F (about 2-2.5 hours).
Make Your Glaze
About 1 hour and 45 minutes after starting your ham, make your glaze.
Guys, this glaze seriously couldn’t be easier to make. You need about 20 oz. of apricot ham. No need to stress about getting the exact amount. If all you can find is an 18 oz. jar or two 12 oz. jars, it’s no big deal. Melt that ham in a small saucepan over low heat, stirring from time to time. While the jam is doing its thing, gather your vinegar, brown sugar, salt, and thyme.
Give the thyme a quick rinse and pay dry. Then strip the leaves by holding the branch with one hand and running your finger down the branch with the other hand. Dump everything into your melted jam, stir it up, and let it gently simmer until your ham is ready for glazing. See, no need to be intimated by glazed ham. If you can stir and use a stove, you can make this!
Glaze Your Ham
If you don’t already have a meat thermometer, get one. They are worth their weight in gold! I prefer digital like this one. That way I don’t have to squint and try to figure out which number the tiny arrow is pointing to! Anyway, now is the time to pull out your thermometer. About 2 hours into the cooking time, start to check the internal temperature of your ham. Be sure to stick it deep inside without hitting any bone.
Once your ham reaches an internal temperature of 130*F, turn up the oven to 425*F and brush some of the glaze on your ham. Continue to brush a light layer of glaze on your ham every 10 minutes until the ham reaches an internal temperature of 140*F. Remove it from the oven and let it rest for 20 minutes. Then slice your ham and brush the remaining glaze on each slice. You can also make this the day ahead of serving, slice it, but wait to brush the additional glaze on until you reheat it.
Dig Into Your Glazed Ham
This glazed ham is so deliciously versatile that you can use it for just about anything! Serve it sliced for your Easter brunch. Make it for Sunday dinner then use extra slices for sandwiches during the week. Chop it up and put it on a salad or in an omelet. Make this ham for your next holiday, brunch, or fun weekend dinner. If you make it, be sure to post a picture on Instagram and tag me in it using @fearlessfaithfulmom !
- 20 oz. apricot jam
- 1/2 cup brown sugar
- 1 1/2 tbsp. balsamic vinegar
- 1 tbsp fresh thyme (about 5-6 sprigs)
- 1/2 tsp. salt
- Preheat oven to 325*F and prepare ham by cutting a 'cross hatch' pattern into skin.
- Put ham in roasting pan and put that in the oven for about 2-2.5 hours, until the ham reaches an internal temperature of 130*F.
- About 1 hour and 45 minutes after putting your ham in the oven, start your glaze. Melt apricot jam in a small saucepan over medium-low heat. Stir occasionally.
- Once jam is melted, add brown sugar, vinegar, thyme, and salt to pan and let it continue to cook on low heat until ham is ready for glazing. Make sure it doesn't bubble over, stirring occasionally.
- Once the ham has reached an internal temperature of 130*F, brush a light layer of glaze on the ham, then continue to bake. Brush more glaze on every 10 minutes until the ham has reached an internal temperature of 140*F.
- Remove ham from oven and let sit for 20 minutes, then slice and brush the remaining glaze on the slices.