This Baked Ham With Easy Apricot Glaze is so totally easy to make and it is absolutely delicious. The apricot glaze makes your Baked Ham fork tender and so juicy.
There’s nothing better than serving your family a delicious Baked Ham and watching their faces light up. This Baked Ham recipe can be made around the holidays or you can make it any night of the week.
What You’ll Need
Before you get started, here’s what you’ll need to roast a ham.
- Roasting pan: A 9x3x13-inch pan is a good size to look for. You’ll want a pan that’s large enough to fit the ham comfortably without touching the sides. A depth of 3 to 4 inches will help avoid spilling or splashing of hot cooking juices. I recommend a roasting pan with a lid.
- Meat thermometer: I highly recommend investing in a thermometer. Most hams come pre-cooked, but it’s hard to tell the internal temperature. If your ham is not pre-cooked then it is even more important to have a thermometer. A thermometer will help ensure your ham is hot all the way through. You’re aiming for 140°F when reheating precooked ham—without a thermometer. If your ham was not precooked, it’s even more important to have a thermometer, because it will help you determine doneness (145°F).
What if I don’t have a roasting pan?
If you don’t have a roasting pan for your ham, no worries, there are many other ways to bake your ham.
- Cake Pan: A 9-by-13-inch cake pan is standard, though you’ll want something a little larger for a Ham.
- Casserole Dish: Use the same size recommendation as a cake pan. For ceramic dishes, ensure it can withstand the temperature your recipe requires—the maximum is usually imprinted on the bottom.
- Broiler Pan: The typical design doesn’t have the high sides of a roasting pan, but it does include a rack for drippings. These are often included with an oven or can be purchased separately.
- Foil Roasting Pan: These pans are intended for a single-use and available at most grocery stores. The biggest drawback is that they’re flimsy. Place it on a sturdy baking sheet so you can safely move the meat in and out of the oven.
What is the Best Ham to Buy?
According to The National Pork Board, “ham” typically refers to meat from a hind leg that’s been cured and often smoked. Ham can be wet- or dry-cured. Wet-cured is by far the most common. Dry-cured ham is also known as old-fashioned, country-style, or Southern-style ham and is extremely salty. Because of that very strong and salty flavor, you serve dry-cured ham in small portions—so not what you want for a ham dinner.
Bone-In or Boneless? Bone-in will give you better flavor and nicer texture. Boneless can be a little spongy because it’s reshaped after the bone is removed to keep it from falling apart and look more appealing.
Shank end or Butt End? A full ham sliced in half will result in the shank end and the butt end. The butt end is the upper part of the ham and tends to be more tender and flavorful, but the bone also includes the hip bone, making it difficult to carve around. The shank end is the lower part of the ham and has a straight bone, making it much easier to carve.
Smoked, Cured, or Fresh Ham? Smoked versus cured is based on personal preference. Most hams you purchase will come fully cooked and just require reheating and an added glaze.
- Smoked ham is cured and then smoked and will have a smoky flavor.
- Cured ham is fully cooked without smoking.
- Fresh ham (raw/ uncooked) is difficult to find, needs to be special ordered, and requires a longer baking time and higher internal temperature.
Whole or Spiral Cut? A spiral cut is much easier to serve, but un-sliced ham can be juicer.
How Much Ham Should I Buy?
For a bone-in ham, you’ll want 3/4 pound of ham per person. With a boneless ham, you’ll want ½ pound ham per person. So for 20 guests, you’d want to purchase a 10-pound boneless ham or a 15-pound bone-in ham.
Scoring the Rind?
Why do people do this? Good question! Scoring the rind of the ham in this way catches the glaze and better flavors the ham. It’s quite easy to do and makes for a stunning presentation.
How to Bake Ham
What you’ll need:
- Aluminum foil or lid
- Roasting pan
- Meat thermometer
1. Heat oven to 325°F.
2. Place ham, cut side down, on a rack in a shallow roasting pan.
3. Cover loosely with foil and roast ham, as directed, until the thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours, 30 minutes (about 15 minutes per pound) for bone-in. Boneless ham will be done when the internal temperature reaches 130°F, 15 to 18 minutes per pound total cooking time. Let is rest for 30 minutes and the temperature will increase to about 140°F.
How Long to Thaw a Ham?
When thawing a ham, you should account for 5-6 hours per pound.
Ham thawing times:
- Thawing time for a 5-pound ham – 1 full day, 24 hours
- Thawing time for a 10-pound ham – 2 days
- Thawing time for a 15-pound ham – 3 days
It’s best to thaw your ham well ahead of time. Once the meat is thawed, it is safe to stay in the fridge for another 3-4 days.
Overall, we recommend placing your frozen ham in the refrigerator 3-4 days prior to your planned ham dinner feast. Do not thaw your ham at room temperature.
Can you Cook a Frozen Ham?
We recommend thawing frozen ham prior to cooking, however, we know that mistakes happen, time flies, and everyone gets busy.
If you need to cook a ham that is still frozen, you are able to cook it in the oven. Just plan on spending up to 50% longer to cook the ham. Always base the cooking time based on the meat’s internal temperature.
How to Make the Ham Glaze
This ham glaze is simple and creates a beautifully caramelized exterior. The ham glaze comes together easily using the ingredients apricot preserves, honey, brown sugar, dijon mustard, and butter. The pan drippings also provide an amazing flavor to the ham gravy.
How to Make Ham Gravy
This simple ham gravy only uses a few ingredients: the pan drippings from the ham glaze, starchy potato water or warm water, and a cornstarch slurry.
You need to make ham gravy with cornstarch in order to thicken up the juices and pan drippings. The potato water helps to add more volume to the ham gravy. However, if you didn’t make potatoes you can use warm water.
- Pour the pan drippings into a large pan
- Add in 2 cups of warm potato water or warm water and cook on medium heat.
- In a small bowl whisk together 1 Tbsp of cornstarch and 1/2 Tbsp of water.
- While the sauce gently simmers add the cornstarch slurry and whisk until it starts to thicken. Feel free to add more cornstarch slurry as needed.
- Simmer for about 10 minutes until thickened.