Martha Stewart Apricot-Bourbon Glazed Ham

Martha Stewart Apricot-Bourbon Glazed Ham is an easy holiday dinner made with a bone-in ham, apricot jam and bourbon, ready in 3 hours. This few-ingredient spring ham fits Easter, Sunday dinner and big family gatherings, and it works as a showpiece main next to any side dish or fresh salad.

Brush the ham with the reduced glaze every 15 minutes during the final bake, because each coat builds the lacquered, deep golden crust. Skip the repeated brushing and the sweet-tart flavor stays on the surface instead of clinging to the meat.

Martha boils the jam and bourbon down by half before it ever touches the ham, so the glaze turns thick, sticky and smoky instead of runny. She also wraps the ham in foil for the first hour, which keeps the meat juicy before the high-heat glazing begins.

Martha Stewart Apricot-Bourbon Glazed Ham

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

2

hours 

Calories

420

kcal

A foil-wrapped first bake keeps the ham tender, then a hot oven and repeated brushing turn the scored fat into a sticky, burnished crust. The reduced apricot and bourbon glaze tastes sweet, tart and a little smoky.

Ingredients

• 1 bone-in fully cooked half ham (about 10 pounds), rind removed
  

• 1 1/2 cups apricot jam
  

• 1 1/2 cups bourbon
  

• 1/4 cup lemon juice (from 2 lemons)
  

• 1/2 teaspoon ground pepper
  

Directions

• Wrap and bake ham: Preheat the oven to 375°F with a rack in the lower third. Wrap the ham in parchment-lined foil, set it cut side down on a foil-lined rimmed baking sheet, and bake for 1 hour.
• Reduce the glaze: While the ham bakes, bring 1 1/2 cups apricot jam and 1 1/2 cups bourbon to a rapid simmer in a medium saucepan over medium-high heat. Cook about 40 minutes until reduced by half.
• Finish the glaze: Stir in 1/4 cup lemon juice and 1/2 teaspoon ground pepper, then cook for 2 minutes. Set aside 1 cup of the glaze for serving.
• Score the ham: Take the ham out and raise the oven to 425°F. Unwrap it and flatten the foil against the baking sheet, then score the fat with long cuts 1/2 inch apart.
• Bake before glazing: Bake the scored ham for 15 minutes. That gives the fat a head start so the glaze can grab on.
• Brush and bake: Brush the ham all over with some of the glaze and bake 45 to 60 minutes. It's done when deep golden brown and an instant-read thermometer in the thickest part reads 145°F.
• Keep brushing: Brush the ham with more glaze every 15 minutes while it bakes. If the bone tip starts to overbrown, wrap it in foil.
• Rest and serve: Move the ham to a carving board, tent it with foil, and let it rest 30 minutes before carving. Serve warm or at room temperature with the reserved glaze.

Tools for this recipe

• ThermoPro instant-read thermometer, Nordic Ware half sheet pan, Cuisinart MultiClad Pro 3-quart saucepan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different spirit instead of bourbon?

Dark rum or brandy works in the same amount, since both reduce into a similar sweet, deep glaze. For an alcohol-free version, swap in apple cider, but expect a milder, fruitier flavor.

Does the ham need the rind removed?

Yes, the recipe calls for the rind to be removed so the glaze can coat the scored fat. A packaged ham usually comes that way, and a butcher will gladly do it for you.

How long do leftovers keep?

Wrapped tightly, sliced ham keeps in the fridge for 3 to 4 days. For longer storage, freeze slices in an airtight bag for up to 2 months.

Can I make the glaze ahead of time?

Yes, the glaze keeps in a covered jar in the fridge for up to a week. Warm it gently on the stove before brushing, since cold glaze turns too thick to spread.

What's the most common mistake with glazed ham?

Glazing too early is the usual problem, because the sugar in the jam burns long before the ham heats through. Add the glaze only in the final high-heat bake, and pull the ham at 145°F so it doesn't dry out.