Apricot Ginger Mustard Glazed Ham

Apricot Ginger Mustard Glazed Ham

Try Apricot Ginger Mustard Glazed Ham recipe today. Apricot and mustard come together for a tasty flavor that’s sure to delight all at the dinner table.

Hams and Apricot

For Easter, I normally purchase spiral hams and make Apricot and Ginger Glazed Ham. This year, I wanted to break from tradition and make a real ham, which meant I’d be able to control the slicing, thickness, scale, and shape of the ham, making it more “organic” and natural. It doesn’t seem to be as perfect as it seems. I still say that food is imperfect, just like life. Take advantage of the subtleties!

Tasty ham recipes

I must admit that this Buttermilk Pork Chops & Sweet Apricot Glaze was much more moist and flavorful, and I simply followed the instructions on the package. The glaze was incredible! I had some leftover, so I just put it in a bowl, and it worked perfectly for dipping the ham slices in. The bone, fat, and trimmings were placed in the crab traps…oh, yeah, that should bring in some major blues!

How to make easy ham

Oh, and there’s one more thing to say about this ham and recipe. Yes, it was featured in the Spring 2016 issue of Taste of Home magazine.

Best ham recipes

If your holiday dinner yields a little more ham than you expected with apricot mustard spicy sauce, don’t throw it away! Instead, use it to make one of these delicious breakfast bakes, sandwiches, or quesadillas. Are you still getting ready for the holidays? Take a look at some of our favorite Christmas cakes, cookies, and roast recipes.

What to do with leftover ham?

The possibilities for leftover apricot mustard pork bbq are endless; it’s great for breakfast, lunch, and dinner, and it reheats beautifully! From soups and chowders to casseroles and sandwiches, we’ve compiled a list of our favorite ham recipes.

Baked ham at home

Honey ginger glazed brussels sprouts are one of our favorite Easter, Christmas, and other holiday meals! My kids prefer glazed ham to turkey, and I love how easy it is to prepare! Ham requires very little preparation (especially if you cook a spiral ham), and we love the leftovers almost as much as the ham itself!

apricot ginger mustard glazed ham

Apricot Ginger Mustard Glazed Ham

Apricot Ginger Mustard Glazed Ham

Yield: 8+ hungry folks

Try Apricot Ginger Mustard Glazed Ham recipe today. Apricot and mustard come together for a tasty flavor that's sure to delight all at the dinner table.


  • 1 fully cooked bone-in ham (7-9 pounds)
  • ½ cup apricot halves, drained
  • ½ cup stone-ground mustard
  • 1/3 cup brown sugar
  • 2 Tbl. grated fresh gingerroot grated fresh ginger
  • 1 Tbl. whole peppercorns
  • ½ tsp. sea salt
  • ½ tsp. coarse ground pepper


  1. Bake the ham according to package instructions.  (I put the ham on a rack in a large pan, put 1 ½ cups water in the pan, covered mine tightly with foil and baked at 375 to an internal temperature of 140.
  2. When done, remove ham and cut off most of the excess skin/fat.  Criss-cross score top/sides of ham (about ¼ to ½ inch deep slits).
  3. Put mustard, brown sugar, apricots, salt, pepper, peppercorns and ginger in a food processor and pulse until completely blended.
  4. Pour on top/sides of ham and work into the slits.  Put in preheated 425 oven about 15 minutes to brown.  Turn to broil to get more golden browning and charring (watch carefully).
  5. Remove and let rest, then serve!

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

apricot ginger mustard glazed ham

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  1. Gwen gobble says:

    Congratulations again, Alice. This ham looks awesome. You’ve created another winner. Have a happy Easter. I know the food will be outstanding.

    1. Gwen! Thank you always and forever for being so supportive and loving. I’ve had and am still having a great ride w/food. And, yes, this ham is killer good. Happy Easter to you, my friend. You know that I always credit you w/making a huge difference in all of my boys’ lives. You were their surrogate rock. xoxx

  2. Sunny Racca says:

    Hi Ally!!! Have really been enjoying watching you and Bobby 😉Great team you two!!! Your ham looked delicious 😋 Just for clarification, no spiral ham? Thanks and looking forward to following you in the New Year🎆

    1. Hi, Sunny! Thank you, luv! Yes, we have a lot of fun in the kitchen…two different generations who blend perfectly! 🙂 I’ve not done this w/a spiral ham, but I think you could do so. It’s already got those spiral slices so the sauce would ooze into them. I think I’d probably make more sauce depending upon the size of your ham. Let me know how you likeeee, luv! xoxx ~ally

  3. Do you think this could be done with fresh raspberries or blackberries instead of apricots? I can’t have apricots.

    1. Gosh, I would sure try it. I think my first choice would be raspberries. You could also use peaches. Frozen peach slices are the best. Dole’s are amazing. Let me know what you try and how you likeee! xoxo ~ally

      1. Thank you!

        1. You’re so very welcome!

  4. Lovely story sweet Ally! I am waiting to hear about your new adventures to start happening again this year!!!

    1. Dearest Ronna, Thank you for visiting w/me and this dear comment. Yes, 2021, hopefully, will let all of us kind of ‘live’ again. Like the good ol’ days. Now don’t be a stranger! ally xoxo

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    1. Yes, the eagle has landed. This is not thru the FB plugin, right? xo

  6. Ally, I hear ya on that “ham slice thickness.” Nothing worse than a wonderful tasting ham dried out beyond belief due to premature slicing and/or “wimpy” slices. Give me a good ol’ hunk o’ham any day (with a zesty glaze!) Love what you’ve done with the place… er, ah… ham!

    1. I’m w/ya, Kimmmeeee, girl! No more spirals for alllweee! We’re going for the fat cat hams!! xo

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