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Glazed Spiral-Cut Ham with Apricot Honey Dijon Glaze
A show‑stopping holiday ham that’s bone‑in, fully cooked, and spiral‑sliced, brushed with a sweet‑savory apricot, honey, Dijon mustard and brown‑sugar glaze. The glaze is applied in three layers for a glossy, caramelized crust, and the pan drippings are strained into a silky sauce to serve alongside the ham.
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Cost Breakdown
Critical Success Points
- • Bring ham to room temperature
- • Prepare the glaze and whisk continuously
- • Insert thermometer correctly
- • Initial low‑heat roast to 110°F
- • Apply glaze in three layers
- • Final high‑heat bake until internal 130‑135°F
- • Rest the ham before slicing
Safety Warnings
- • Handle the hot glaze and pan drippings with care to avoid burns.
- • Use oven mitts when removing foil and handling the hot roasting pan.
- • Even though the ham is pre‑cooked, treat it like raw meat to avoid cross‑contamination; wash hands and surfaces thoroughly.
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