How To Make Apricot Glaze For Ham?

Apricot glaze is a thin dip made from apricot jam, preserves, or completely ripe apricots. To prepare the apricot glaze, place the apricot jam or preserve, water, liquor, and sugar in a saucepan and heat over medium heat until the mixture is loose and can be poured.

How to coat ham with apricot jam

In a saucepan, combine the apricot jam, sugar and mustard; stir over low heat until combined. Brush a third of the mixture over the ham to coat it evenly. Preheat oven to 350F and bake for 50-60 minutes, or until golden brown and preheated. Brush with remaining glaze every 20 minutes until it’s all gone.

What is the composition of the ham glaze

Honey, brown sugar, or maple syrup are ideal glazes for roasted ham. The saltiness of the ham and the sweetness of the glaze work so well that any one of the ingredients makes a fantastic glaze.

The glaze I chose was made of butter, brown sugar, honey, Dijon mustard (which gives the ham its delicious taste) and crushed garlic cloves.

You can add spices like ground cinnamon and ground cloves or leave them at this point. In most recipes, whole cloves are used to garnish the ham between pieces. Chewing cloves that are pinched and hidden from view does not appeal to me. However, you can include it if you want!

Is the glaze applied before or after the ham is cooked

You should coat the ham for the last 15 to 20 minutes of roasting in most situations. If you apply it too quickly, the sugar in the glaze will burn it. For every 5 to 10 pounds of ham, you’ll need at least 1 cup of glaze.

What can I replace the apricot glaze with

Try marmalade, apple jelly, duck sauce, ginger jelly, dried apricots, or canned fruit instead of apricot jam in recipes. Without adding flavor or color, the mixture of gelatin, sugar, and water makes for an excellent glaze. If you have fresh apricots, consider making a pot of homemade jam.


Orange marmalade is often made with Seville oranges and has a mixture of sweet and bitter flavors. It has a similar color and texture to apricot jam, and can be used in a variety of ways. If you want to prepare malva pudding, marmalade is an excellent choice.

Remember that jam is more bitter than jam. It will be less noticeable as a glaze or baked into a savory meal. However, if you use it to make toast or fill cookies, the difference will be noticeable.

Quick tip: If you’re using marmalade as a glaze, strain it first. As a result, the coating will have a clear shine and will look better.

Apple jelly

Apple jelly is a fruit preservative made with apple juice and other components such as sugar, corn syrup, pectin, and citric acid. It’s great for basting on toast and muffins, or trying to combine it with other spices like cloves and cinnamon to make a fantastic pork glaze.

Apple jelly, as you might expect, doesn’t have the same apricot taste. This means it won’t work in recipes like malva pudding or apricot chicken, where the apricot flavor is predominant.

Is it possible to use a preservative as a glaze

You only need two ingredients, and you can customize them to your liking. Any orange liqueur can be used, whether it’s Grand Marnier or Triple-Sec.

If you want a different glassy taste, use whatever flavor preservative of your choice and pair it with a flavored liqueur.

How do you make a jam-based ham glaze

This apricot-coated ham is an excellent starter for any meal. Especially during the holidays! The fresh taste of apricots is one of my favourites. This is a fantastic dish that you will want to make again and again.

  • Preheat oven to 350 degrees Fahrenheit.
  • Place the ham in the pan: Place the ham strips on the bottom in a roasting pan or 9X13 baking dish.
  • Combine the preserved apricots, dijon mustard, brown sugar, cinnamon, and cloves in a saucepan and whisk to combine. Bring the ingredients to a boil over medium-high heat, stirring constantly. Remove from heat after boiling.
  • Brush the half glaze over the ham using a brush. Attach the slices and make sure the glaze goes between them.
  • Cover tightly with foil and bake: To prevent the ham from drying out, cover the pan with foil. Bake for 90 minutes, or as directed on the package.
  • Remove the ham from the oven and spread the remaining glaze on top before baking it uncovered. If desired, set aside some to serve. Preheat oven to 425 degrees Fahrenheit. Cover the ham and return to the oven. Bake for another 10 minutes, or until the ham has a nice brown crust on the outside.
  • Transfer the ham to a serving plate to rest. Allow 15 minutes for the ham to sit and cool slightly before serving. If you have any leftover glaze, slice it and serve with it.

Is it possible to coat ham with jam

In a small bowl, beat together the jam and 2 tablespoons of hot water until smooth. A third of the glaze should be applied to the ham. Bake for 1 hour, brushing with remaining glaze every 15 minutes, or until ham is brown.

At what temperature should glazed ham be roasted

  • Remove the ham from the refrigerator and set aside for 30 minutes until it reaches room temperature.
  • Select the glaze you want to use.
  • For Apple-Maple Glaze, reduce apple cider to 1/2 cup in a saucepan over medium-high heat, 8 to 10 minutes. Reduce heat to low and add apple jelly, maple syrup, mustard, allspice, and nutmeg, stirring constantly.
  • In a bowl, combine brown sugar, mustard, orange zest, and juice for Mustard-Orange Glaze.
  • To make Hoisin-Spice Glaze, combine the following ingredients in a small bowl. In a small saucepan over medium heat, roast the five-spice powder for 1 minute in peanut oil. 1 cup water, hoisin sauce, honey, rice vinegar, and soy sauce 5 minutes after boiling, reduce to 1 1/2 cups.
  • To make the Pineapple-Apricot Glaze, combine the following ingredients in a small bowl. In a saucepan, combine lime juice, ginger, and pineapple juice. Simmer for 8 to 10 minutes, or until the liquid has reduced to 1/2 cup. Once strained, combine lime zest, preserved apricots, and mustard in a mixing bowl.
  • Preheat oven to 325 degrees Fahrenheit. Remove excess skin from the ham. Score the fat in a diagonal crosshatch pattern with a sharp paring knife without cutting the meat. Place the cloves (if using) at the junction of the ham pieces (if using).
  • In a roasting pan, place the ham flat-sided on a rack. Pour 1/4 inch of water into the bottom of the pan. Transfer to the oven and bake for 2 hours 30 minutes, or until a thermometer inserted into the thickest part of the ham registers 130F. (about 15 minutes per pound).
  • Preheat oven to 425 degrees Fahrenheit. Brush the half glaze over the ham to coat it. Add extra water if the water in the bottom of the pan has evaporated.
  • Return the ham to the oven and continue baking for another 45 minutes, brushing every 10 minutes with the remaining glaze.

Did you coat the ham with the skin on or off

Ham is best reheated slowly and gently, as cooking it uncovered causes the moisture in the ham to evaporate, making it dry and tasteless.

Follow these suggestions: In a baking dish, place the ham pieces face down. To keep the ham warm, wrap it in foil or place it in a pastry bag until it’s time to coat it.

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