This Glazed Spiral-Cut Ham Recipe is a succulent and sticky recipe, which features convenient spiral-cut ham and a tangy apricot mustard glaze. It’s the perfect holiday centerpiece, ready in about 1 hour and 45 minutes.
Jump to RecipeGlazed Spiral-Cut Ham Recipe Ingredients
The Ham:
- One 4- to 5-pound spiral-cut ham
- 1 large onion, quartered, root end intact
- Kosher salt and freshly ground black pepper
The Glaze:
- 3/4 cup apricot preserves
- 3 tablespoons yellow mustard
- 2 teaspoons molasses
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon ground allspice
- Pinch of ground cloves
- 8 sprigs fresh thyme, stripped
- 4 tablespoons cider vinegar (divided: 3 tbsp for glaze, 1 tbsp for gravy)
- 1/4 cup water
The Pan Sauce (Gravy):
- 1 1/2 cups low-sodium chicken broth
- 1 tablespoon unsalted butter, at room temperature
- 1 tablespoon all-purpose flour
How To Make Glazed Spiral-Cut Ham Recipe
- Prep the oven and ham: Preheat the oven to 350 degrees F. Line a rimmed baking sheet or large roasting pan with foil for easy cleanup. Place the ham cut-side down on the foil. Scatter the quartered onions around the ham. Cover the ham loosely with another piece of foil. Bake for 30 minutes to start heating it through without drying it out.
- Make the glaze: While the ham warms, whisk together the apricot preserves, yellow mustard, molasses, Worcestershire sauce, allspice, cloves, thyme leaves, 3 tablespoons of the cider vinegar, and 1/4 cup water in a small saucepan. Cook over medium heat, whisking constantly, until the preserves dissolve and the glaze is smooth and slightly thickened, about 4 minutes.
- Glaze and roast: After the initial 30 minutes, remove the foil covering the ham. Brush the ham generously with the apricot glaze. Continue to bake for about 1 hour more. Important: Brush the ham with more glaze every 15 minutes. This builds up a sticky, shiny crust. The ham is done when it is nicely glazed and heated through.
- Rest the meat: Transfer the ham to a serving platter and tent it loosely with foil to keep warm while you make the sauce.
- Make the gravy: Pour the pan juices (drippings) into a medium skillet. Add the chicken broth and bring to a boil over high heat. In a small bowl, mash the room temperature butter and flour together to form a paste (beurre manié). Whisk this paste into the boiling pan juices. Let the sauce simmer until it thickens like gravy.
- Finish and serve: Stir in the remaining 1 tablespoon of vinegar into the gravy to brighten the flavor. Season with salt and pepper. Serve the sliced ham with the warm pan sauce on the side.
Recipe Tips
- Why Spiral Cut? Spiral-cut hams are pre-sliced, making serving incredibly easy. However, because they are pre-sliced, they can dry out faster than whole hams. Keeping it covered for the first 30 minutes and glazing frequently is the secret to keeping it moist.
- The “Beurre Manié”: The technique of mixing soft butter and flour into a paste before adding it to hot liquid prevents lumps. It creates a velvety, glossy gravy instantly.
- Apricot Preserves: Apricot acts as a wonderful base because it is sweet but also tart, which cuts through the salty richness of the cured pork. Peach or orange marmalade are good substitutes.
- Root End Onions: Keeping the root end intact on the onion quarters prevents them from falling apart into slivers during roasting, making them easier to serve or remove.
What To Serve With Glazed Spiral-Cut Ham
This sweet and savory ham pairs well with classic holiday sides.
- Scalloped Potatoes: Creamy potatoes balance the salty ham.
- Roasted Asparagus: A light, green side.
- Dinner Rolls: Perfect for making sliders with leftovers.
- Macaroni and Cheese: A family favorite pairing.
How To Store Glazed Spiral-Cut Ham Recipe
- Refrigerate: Store leftover ham slices in an airtight container or wrapped tightly in foil in the refrigerator for up to 3-5 days.
- Reheat: To reheat without drying out, place slices in a baking dish with a splash of water or broth, cover with foil, and warm in a 325°F oven.
- Freeze: You can freeze the ham slices for up to 2 months. The sauce can also be frozen in a separate container.
Glazed Spiral-Cut Ham Recipe Nutrition Facts
- Calories: 450
- Total Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 85mg
- Sodium: 1200mg
- Total Carbohydrates: 35g
- Dietary Fiber: 0g
- Sugar: 28g
- Protein: 35g
Nutrition information is estimated per serving.
FAQs
Since spiral hams are fully cooked when you buy them, you are technically just reheating it. Aim for an internal temperature of 140°F to ensure it is hot but not dried out.
Yes, honey works, but molasses adds a deeper, darker color and a slight bitterness that balances the apricot preserves better. If using honey, add a pinch more spices.
If the glaze thickens too much while sitting, whisk in a tablespoon of hot water or extra vinegar to loosen it up before brushing it on the ham.
Glazed Spiral-Cut Ham Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy10
servings15
minutes1
hour30
minutes450
kcalA hassle-free holiday main featuring a pre-sliced ham lacquered with a sticky apricot-mustard glaze and served with a savory pan gravy.
Ingredients
1 (4-5 lb) spiral-cut ham
1 onion, quartered
3/4 cup apricot preserves
3 tbsp yellow mustard
2 tsp molasses
1/2 tsp Worcestershire sauce
Spices: Allspice, cloves, thyme
4 tbsp cider vinegar (divided)
1.5 cups chicken broth
1 tbsp butter + 1 tbsp flour (paste)
Directions
- Preheat oven to 350°F.
- Bake ham and onions covered with foil for 30 mins.
- Simmer preserves, mustard, molasses, spices, and 3 tbsp vinegar for glaze.
- Uncover ham; brush with glaze.
- Bake 1 hour more, glazing every 15 mins.
- Remove ham. Boil pan juices with broth.
- Whisk in butter/flour paste to thicken gravy. Add vinegar.
- Serve ham with gravy.
Notes
- Glaze: If you run out of glaze, scoop up the drippings from the bottom of the pan and baste the ham with those.
- Leftovers: The ham bone is perfect for flavoring split pea soup or beans.
