Apricot–Ginger Glazed Ham

  • Serves

    serves 15-20


A glaze made with apricot and ginger adds a sweet note to salty roasted ham. This recipe comes from Chris Williams, the chef of Lone Star Barbecue & Mercantile in Santee, South Carolina, and is just one of the delicious ham preparations in Executive Editor Dana Bowen's December 2009 feature, The Wonders of Ham.


  • 1 (7 to 12-lb.) half semi-boneless ham
  • 1 tbsp. canola oil
  • 1 tbsp. minced fresh ginger
  • 12 cup apricot preserves or jam
  • 12 cup packed dark brown sugar
  • 14 cup apple cider vinegar


Step 1

Heat oven to 350˚. Wrap ham in foil; transfer to a roasting pan. Bake until a thermometer inserted into the deepest part of ham reads 145˚, about 15-20 minutes per pound.

Step 2

Meanwhile, heat oil in a 1-qt. saucepan over medium-high heat. Add ginger; cook until soft, 2 to 3 minutes. Add preserves, sugar, and vinegar; cook, stirring, until mixture becomes a syrupy glaze, about 10 minutes.

Step 3

Unwrap ham and brush with some glaze; raise oven to 500˚. Bake, brushing occasionally with remaining glaze, until browned, about 20 minutes more. Let rest for 20 minutes before carving.

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