Apricot Glazed Ham is a traditional American recipe for a classic dish of oven-roasted ham glazed with a mix of apricot preserves, soy sauce and spices that makes an excellent Easter centrepiece. The full recipe is presented here and I hope you enjoy this classic American version of: Apricot Glazed Ham.
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360g (3/5 lb) apricot preserves (or apricot jam, warmed and sieved)
2 tbsp soy sauce
1/8 tsp ground coriander seeds
1/8 tsp ground cinnamon
1 tbsp mustard powder
cloves, to stud
About 30 minutes before the ham is due to be ready remove from the oven and, if the ham has a rind allow to cool until this can be safely removed then cut it away and trim the fat down to 12mm thick before scoring deeply in a diamond pattern. In a bowl, combine the apricot perserves, soy sauce, coriander and mustard powder. Pat this mixture firmly all over the ham then stud with cloves.
Return the meat to the oven and cook for a further 30 minutes. Allow to rest, lightly covered, for 15 minutes before carving and serving.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
Go to the printable version of the recipe
Apricot Glazed Easter Ham Recipe
Ingredients:
1 whole ham (about 6kg [12 lbs])360g (3/5 lb) apricot preserves (or apricot jam, warmed and sieved)
2 tbsp soy sauce
1/8 tsp ground coriander seeds
1/8 tsp ground cinnamon
1 tbsp mustard powder
cloves, to stud
Method:
Place the ham in a baking tray, cut side down, then place in an oven pre-heated to 175ºC (350ºF) and roast for about 27 minutes per kg, or until the meat reaches an internal temperature of 60ºC (this is when a knife inserted into the meat and held there for 30 seconds feels warm when touched to your lower lip).About 30 minutes before the ham is due to be ready remove from the oven and, if the ham has a rind allow to cool until this can be safely removed then cut it away and trim the fat down to 12mm thick before scoring deeply in a diamond pattern. In a bowl, combine the apricot perserves, soy sauce, coriander and mustard powder. Pat this mixture firmly all over the ham then stud with cloves.
Return the meat to the oven and cook for a further 30 minutes. Allow to rest, lightly covered, for 15 minutes before carving and serving.
Printable version of the Recipe
jewish, easter, passover, baking, biscuits, nuts, eggs, trqditional
Meat
America
Apricot Glazed Easter Ham
https://fabulousfusionfood.blogspot.com/2019/04/apricot-glazed-ham-recipe.html
Apricot Glazed Easter Ham. This is a classic for an Easter roast ham glazed with apricot preserves, soy sauce and spices that's studded with cloves to decorate.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLAqYtNxvRoH1o1vd42hIF0ZZGKIH-ZgOhyphenhyphenF1WLPVZCgRs2mUkOP1-LLqWvP6BLIlQxkp60fTlqJmP7DjOCcLSEaI29w_kTQyD29ePmPj_ZhY66Y3EQKOc-oQjzhzEC4jiPqEow6NFdE/s1600/apricot-glazed-easter-ham.png
2019-04-14
Yield: 8–10
Apricot Glazed Easter Ham
Apricot Glazed Easter Ham. This is a classic for an Easter roast ham glazed with apricot preserves, soy sauce and spices that's studded with cloves to decorate.
prep time: 20 mins
cook time: 195 mins
total time: 215 mins
Ingredients:
- 1 whole ham (about 6kg [12 lbs])
- 360g (3/5 lb) apricot preserves (or apricot jam, warmed and sieved)
- 2 tbsp soy sauce
- 1/8 tsp ground coriander seeds
- 1/8 tsp ground cinnamon
- 1 tbsp mustard powder
- cloves, to stud
Method:
- Place the ham in a baking tray, cut side down, then place in an oven pre-heated to 175ºC (350ºF) and roast for about 27 minutes per kg, or until the meat reaches an internal temperature of 60ºC (this is when a knife inserted into the meat and held there for 30 seconds feels warm when touched to your lower lip).
- About 30 minutes before the ham is due to be ready remove from the oven and, if the ham has a rind allow to cool until this can be safely removed then cut it away and trim the fat down to 12mm thick before scoring deeply in a diamond pattern. In a bowl, combine the apricot perserves, soy sauce, coriander and mustard powder. Pat this mixture firmly all over the ham then stud with cloves.
- Return the meat to the oven and cook for a further 30 minutes. Allow to rest, lightly covered, for 15 minutes before carving and serving.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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