Ham is up for Easter with an apricot-honey glaze. Perfect for Easter brunch or dinner!
Would you rather have an Easter dinner or brunch? I’m always torn between the two but good news is an apricot-honey glazed ham is welcome at both! Even though I love breakfast food, I tend to go for dinner for Easter because I try to not stuff myself silly with sugar for the first meal of the day. Not to say that brunch cannot be savory, if anything it lends itself to that, but that’s just how my brain works.
But back to this ham. Like I said whether you are brunching or serving dinner you need a good ham on the table and with an apricot-honey glaze you cannot go wrong with this one. The sticky sweet sauce caramelizes on the outside, sealing in the juices. All you have to figure out next is side dishes – which are your favorites? As you can see from the photo below, I have a slew of other recipes to complete your Easter dinner menu which I will be sharing over the course of the next couple weeks! (Except one recipe: I did not make any alterations to the creamy peas recipe from Food Network and thus won’t try to claim it as my own.)
To keep you up to date, here’s the Easter Menu I’ve shared thus far (updated as I post more):
- Apricot-Honey Glazed Ham
- Black Pepper Parmesan Biscuits
- Creamy Spring Peas
- Herb-Roasted Carrots & Parsnips
- Smashed Potatoes with Lemon Aioli
- Carrot Top Pesto
- Mom’s Investment Salad (aka Ambrosia Salad)
- Raspberry Almond Streusel Pie with Allspice Whipped Cream
Two years ago: Greek Deviled Eggs
Three years ago: Weekly Meal Plan: March 21-27
Four years ago: Greek Potato Casserole
Five years ago: Baked Reuben Taquitos with Thousand Island Dipping Sauce
Six years ago: Raw S’mores Cookie Dough Bites
Seven years ago: Corned Beef with Blackberry Mustard Glaze
APRICOT-HONEY GLAZED HAM
8-10 lb. bone-in, spiral ham fully cooked
1/2 cup brown sugar
1/4 cup honey
1/4 cup apricot preserves
2 Tbsp coarse mustard
1 Tbsp spicy brown mustard
1 tsp apple cider vinegar
- Preheat oven to 325 degrees.
- Fill the bottom of a a large roasting pan with one inch of water.
- Wrap the ham in foil and place on the rack of the roasting pan. Cook until the internal temperature is 120 degrees (about 20 minutes/lb). Remove from the oven and raise the temperature to 400 degrees.
- Meanwhile, make the glaze. In a medium saucepan, add the brown sugar, honey, mustards, and apple cider vinegar. Cook over medium low heat, while whisking, until the sugar has dissolved. Remove from heat until ready to use.
- Remove the foil and brush with 1/2 of the glaze, getting in between the slices. Place the ham back into the oven for about 15 minutes. Remove the ham from the oven and turn on the broiler.
- Brush the remainder of the glaze over the ham. Place under the broiler for about 5 minutes. Let rest about 10 minutes before slicing.
Items you may need (affiliate links):