Baked Ham with the Best Glaze (VIDEO)
Baked Ham with an Apricot Honey Glaze is a show-stopping roast that is simple to prepare, tender and so juicy. Watch the video tutorial and make this baked ham recipe for your Thanksgiving, Christmas, or Easter dinner.
We love serving beautiful roasts for the holidays that make people’s eyes light up such as Prime Rib, juicy Roast Turkey, our top-rated Beef Tenderloin, and of course this glazed baked ham. Here is everything you need to know about buying and baking an impressive ham (It’s easier than you think).
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Baked Ham Recipe:
The glaze makes this ham! The glaze is simple and the flavors just work with apricot preserves, honey, brown sugar, dijon mustard, and butter. It comes together fast and creates a beautifully caramelized exterior. It also makes the pan drippings taste incredible which we pour over the ham slices when serving.
How to Buy a Ham:
The ham we purchased was an 11 1/2 lb, bone-in, cut from the shank end, spiral-cut ham. When shopping for a ham, consider the following questions:
Bone-In or Boneless? Bone-in will give you better flavor and nicer texture. Boneless can be a little spongy because it’s reshaped after the bone is removed to keep it from falling apart and look more appealing.
Shank end or Butt End? Ham is the back leg of pork. A full ham sliced in half will result in the shank end and the butt end. The butt end is the upper part of the ham and tends to be more tender and flavorful, but the bone also includes the hip bone, making it difficult to carve around. The shank end is the lower part of the ham and has a straight bone, making it much easier to carve.
Smoked, Cured or Fresh Ham? Most hams will come fully cooked and just require reheating and an added glaze. Smoked versus cured is based on personal preference.
- Smoked ham is cured and then smoked and will have a smoky flavor.
- Cured ham is fully cooked without smoking.
- Fresh ham (raw/ uncooked) is difficult to find, needs to be special ordered, and requires a longer baking time and higher internal temperature. This tutorial is written for a fully cooked ham.
Whole or Spiral Cut? This is based on personal preference and your ham source. Our local source only sells them as a spiral cut which makes it much easier to serve, but un-sliced ham can be juicier.
How Much Ham Per Person? As a general rule of thumb, if the ham is the primary meat in your dinner, plan on 3/4 lb of ham per person from a bone-in ham or 1/2 lb per person from a boneless ham. The 11 1/2 lb bone-in baked ham shown here will serve 15-20 people.
Where to Buy a Ham?
We have not had good success buying ham in big-box grocery stores. They tend to be overly salty with added water and you generally get what you pay. Our advice: buy the best you can afford. It’s absolutely worthwhile for the holidays and special occasions.
Locally, we purchased one at the Boise Bistro Market and paid about $9.50 per pound. If you don’t have a great local source for ham, look to the national chains such as Honey Baked Ham and they will even ship it to you if you don’t have a pickup nearby.
Pro Tip: Order your ham in advance to reserve one and ensure you’ll have the best ham for your holiday dinner. If you wait until the last minute, you run the risk of your ham supplier running out, especially during the busy Thanksgiving, Christmas and Easter holidays.
How Long to Bake a Ham?
If baking a fully cooked ham (whole or spiral cut) it just needs to be reheated. The USDA recommends heating to 140˚F after a 3-minute rest.
A ham that is “partially cooked” or labeled “cook before eating” needs to be cooked to a safe 160°F to ensure that it is fully cooked through. If you aren’t sure, always ask the butcher or deli department where you are purchasing your ham for specific heating instructions.
Pro Tip: Most hams are sold fully precooked and can easily be overcooked. Since not all ovens or hams are created equal, we highly recommend using an oven-safe meat thermometer.
How to Reheat Ham in a Slow Cooker:
We love to reheat ham in the slow cooker and leftover ham (or a smaller 5-6 lb ham) will easily fit the width and length of a larger crockpot while still being able to fully close the lid. To reheat ham in the slow cooker, place cut-side down and pour over all of your glaze or pan drippings. Place on low heat for about 30 minutes per pound of ham (about 3 hours for a 6 lb ham) or until the internal temperature reaches 140˚F.
Baked Ham Menu:
Baked ham pairs really well with these holiday-worthy sides for a truly memorable feast. We love pouring the pan drippings over the ham so it really doesn’t need gravy.
- Creamy Mashed Potatoes
- Soft Dinner Rolls
- Cranberry Sauce
- Roasted Brussels Sprouts
- Beet Salad with the Best Dressing
Watch How to Bake a Ham:
Watch Natasha’s video tutorial for how to bake a ham and you’ll see how easy this is. Make sure you use an oven-safe meat thermometer for perfect results every time.
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Baked Ham Cooking Chart:
Here’s a quick summary to reference for this glazed baked ham.
- Glaze and Bake at 325˚F for 10-11 min per pound (2 hrs for 11.5 lb ham), until internal temp is 110˚F
- Glaze and Bake at 425˚F for 10 min
- Glaze and Bake at 425˚F for 10 min or until internal temp is 130-135˚F.
- Transfer, tent with foil and rest (should get to 140˚F after resting 3 min).
Baked Ham with the Best Glaze
- 11.5 lb fully cooked bone-in ham, spiral cut (10-15 lb ham)
- 1/2 cup apricot preserves
- 1/4 cup honey
- 1/4 cup brown sugar, packed
- 1/4 cup dijon mustard
- 3 Tbsp unsalted butter
Let ham sit covered at room temperature 2 hours (or 1 hr for a 6-7 lb ham) before roasting, then remove packaging.
While ham is coming to room temperature, make the sauce. In a small saucepan over medium heat, combine apricot preserves, honey, brown sugar, dijon, and butter. Bring to a simmer and cook 1 minute, whisking constantly then remove from heat. The sauce should be the consistency of loose honey.
Heat oven to 325˚F with the oven rack in the lower third of the oven. Line your roasting pan with foil for easier cleanup. Place ham in a roasting pan cut-side down. Brush on 1/3 of the glaze and cover tightly with foil. Bake at 325 for 10-11 minutes per pound (about 2 hours for an 11.5 lb ham). Keep in mind ham is already cooked, and you just want to heat it up to about 110˚F. Use an oven-safe, internal temperature probe to test for doneness.
Increase oven to 425˚F. Remove ham from the oven and brush with 1/3 of glaze. Return to oven and bake uncovered 10 minutes.
Remove from oven and brush with remaining 1/3 glaze and roast uncovered another 10 minutes until a brown crust has formed and the internal temperature reaches 130-135˚F. Keep in mind once the ham is removed from the oven, the temperature will rise another 5-10 degrees to bring it to the recommended 140˚F.
Transfer ham to a serving dish and rest ham 15-20 minutes before serving. Strain pan juices through a sieve, skim off the fat that floats to the top. Spoon pan juices over ham slices when serving.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Read comments/reviewsAdd comment/review
Hi! I hope you see this… I’m a few years late on this recipe! You mention Honey Baked Ham as a possible place to get the ham… What do you do with the glaze already on it? Hope you see this🤞. Thank you for sharing!
Hi, I just add to it. The one I get can technically be served without an extra glaze – it’s pretty tasty but adding the glaze does elevate it and not every ham comes glazed.
Hi! Hoping to cook my boneless ham in my slow cooker this year since I have alot of “sides”.
Do you have a recipe for that?
Hi Kristine, I do not at this time, but I have this note in the recipe, “Bone-In or Boneless? Bone-in will give you better flavor and nicer texture. Boneless can be a little spongy because it’s reshaped after the bone is removed to keep it from falling apart and look more appealing.”
Natasha- looking for your advice on how to make this at least partially ahead of time. I am cooking a Turkey also and can’t put the ham and Turkey in the oven at the same time. To what point in the recipe would you cook the ham, so that it can be finished after the turkey is done? Or should heat/finish the ham first and if so how long would I heat it for after? I need a second oven ha ha!
Hi Heather, I wish I had a better or more helpful suggestion for you, but I have been using two ovens to help solve that.
Do you recommend soaking the ham to remove the salt? The last time I baked a ham, it turned out way salty. Since these hams are pre-cooked, wouldn’t the vendor have already removed the salt?
Hi Steve! I don’t find it necessary to do this but I think you could soak it in cold water to reduce saltiness if needed. I would do some research online to assist you or answer any questions in detail.
Thank You. Hope you have a great Christmas if you celebrate that holiday.
You’re welcome, Steve. Merry Christmas! Be blessed!
I’ve been doing this recipe for a couple of years now. I made it a couple of days ago for my party and it was beautiful! Instead of apricot preserve I used pineapple preserve.
That’s a great idea! It sounds like that substitution worked great!
Being single, it’s difficult to cook for 1 person but I love ham and I’m going to try this recipe for Christmas dinner this year. I might be eating it for a couple of months but what the heck!
It’s a wonder your husband doesn’t weigh 872 pounds seeing how great a cook you are and how scrumshus the meals you cook look.
I look forward to your videos as they’re really entertaining and very well done. If you make a “sling” out of aluminum foil and place it in the roasting pan before placing the ham in the pan, you will have a great way of maneuvering the ham after cooking. At 4:39 of this video, it will explain better than I can about making the “sling” to help pick up the ham.
Keep up the great work and Merry Christmas to you and yours.
This recipe is truly a hit! Thanks so much for sharing your amazing recipes.
Yay! I’m happy to hear that, thanks for sharing.
The flavor was good but super dry. Thinking there should be some kind of liquid in the base.
Hi Lena! I have not had this issue. There usually is enough drippings in the pan that we are able to pour over the ham slices when serving. It sounds like it was possibly overcooked. Most hams are sold fully precooked and can easily be overcooked. Since not all ovens or hams are created equal, we highly recommend using an oven-safe meat thermometer.
I used a different kind of ham , as I was only feeding two people. However, I followed the recipe and it was so good! That glaze us to die for. This recipe will be my go to ham recipe from now on. Thank you. 🙂
That’s great, Madison! So glad you loved it.
Hello. Can you use pineapple instead of apricot for the ham glaze?
Hi Annette! One of my readers commented on making this with homemade pineapple jam.
Hi Natasha, I made this ham recipe today just like you advised and it turned out perfect! I love your blog, I could watch you all day. What a wonderful personality you have. By the way, you mentioned if anyone had a way to get the ham out of the pan. I used two of those heavy-duty 2 prong forks in either end. I lifted it right out of the pan and onto a serving platter. then flipped it. Thank you so much for sharing your talent and knowledge.
Thank you for sharing, Ron! I’m so glad you loved it.
Hi Natasha, I looove your recipes. I want to prepare this glazed ham for Christmas Eve, what do you suggest as a side dish with this Ham
I think mashed potatoes would be great or veggies!
Hi Natasha. I would like to try this recipe as it looks delicious! I wanted to ask if adding whole cloves ruin this glaze recipe?
Hi April, I haven’t tested it but I think it would be fine if you prefer that.
I have cooked both your stuffed shells, and ham glaze for Easter.
They were a hit with everyone. Thank You for always sharing these great recipes
I’m so glad they were a hit, Renee! That’s so great!
Made this with my home made apricot pineapple jam it was best ham ever.
I bet that was so good, Judy! I’m so glad you enjoyed it!
Easter ham received rave reviews! I have made many ham dinners but this was the best. I cooked it in the crockpot and it was delicious and juicy.
Hi Elaine! You’re very welcome. Thank you for sharing. So glad it was a hit.
I used Cherry Preserves – no apricot in the pantry. What an excellent taste! I am not usually a big ham person, but we loved this glaze.
Hi Teresa, great to know that you loved this recipe. Thank you for the review!
I’ve also used Orange Marmalade which is superb! I then take the leftover juice and add 2 cups of coffee (leftover from morning) pour into drippings, add 2 TBSP dark brown sugar, black pepper, and 2 TBSP CORNSTARCH for thickening. Stir well then turn on your burner to make your gravy…SOOO DELICIOUS on mashed potatoes!!!
Wow, that sounds amazing! I may have to try that sometime! Thank you for sharing.
I was hoping to see are advice on the meat thermometer. I don’t see it anywhere. Can you help me? Please thank you very much. Have a happy Easter.
Hi Suzanne, we love using our Thermapen! You can find it HERE or this one here.
This recipe looks great, I can’t wait to try it for Easter. I was thinking of making the glaze the night before, any idea how to store it? Not sure if I should refrigerate it or just let it sit out?
Hi Ashley, I have not tested this to advise. The sauce should be the consistency of loose honey so if you refrigerate this, it would most likely need to be warmed up again to use as a glaze.
Thinking about making this for Easter but we have members of the family who are allergic to apricots. What would you suggest as a good substitution for the Apricot! Thank you
Hi Rosemary, you may try it with pineapple preserves instead. I hope you love it!
Thank you, I will definitely try the pineapple!
All of your recipes are just awesome, thank you again!
Okay so…for Easter, I have been making ‘Ham with Cranberry-Pineapple Sauce’ in the slow cooker since 2013, but this year I am going to try your ham recipe. I’ll still make it in the slow cooker because it’s just so helpful to have the oven freed up for other dishes, but I’ll finish it in the oven to glaze for the final 10 min as you’ve recommended in the comments. I’m nervous, but confident because we LOVE so many of your recipes! 😅 I’ll let you know how it goes and what the family has to say…you know how it is if you depart from “tradition”…lol. Thanks Natasha!
Sounds like a great plan, Cheryl. I hope everyone loves it!
Me too. Turns out the ham I bought is not going to fit in my largest slow cooker. Do you think it would work to heat the ham in an electric turkey roaster, then finish it in the oven for the glaze part?
Hi Cheryl, I have not tested that to advise. It may work but you’d have to experiment.
Loved your recipe Natasha, and so did my family!!! I would not recommend using the electric turkey roaster though…the ham just wasn’t getting up to temp. I delayed dinner a bit and popped it in the oven for a while, then did the two 10 minute glaze times. I called it “warm enough” by then and we went with it. Wonderful ham…enjoying the leftovers too! Thanks much!!!
Thank you for sharing, Cheryl. 🙂
I made this today and it was absolutely delicious! This was my first time making a ham. It had sooooooo much flavor!
I’m so glad you enjoyed it! Thank you for the wonderful review, Tiffany!
Love your recipes. I was wondering if I heated the ham in the slow cooker can I finish it off in the oven at 425 (two times) with the glaze? Or would it become dried out? Thanks!
Hi Harriet, I bet that could work. Save 1/3 of the glaze for the end. Follow the slow cooker instructions in the post above for heating it up and then you can transfer to the oven to get that pretty glazed exterior. I hope that helps!
Hi Natasha, I made this ham today so delicious. I just added 1/4 the pineapple juice on the pan so juice. Thank you
You’re welcome! I’m so happy you enjoyed it!
Can pineapple preserves be used in place of apricot?
Your cooking videos are amazing!
I Diane, I bet that could work! I hope you love this recipe!
Is it OK to use, regular mustard? I never use Dijon. Thank you!
Hi Judy, that will alter the taste a bit but it may work.
Sounds delicious and can’t wait to try! How would you recommend cooking an uncooked ham in preparation for this recipe?
HI Angela, this recipe calls for a precooked ham.
I made this ham recipie exactly and it really was the best ham method I’ve done. The strained (through cheesecloth) and defatted pan sauce was unbelievably delicious!
I’m so happy you enjoyed that. Thank you for sharing that with us, Patty!
Hey Natasha! I plan on making this for Christmas dinner. Just curious, did you use a smoked or cured ham? Not seeing it listed anywhere on the blog post or in the video. Thanks!
Hi Erica, we have a section in the recipe talking about this. See the recipe section: “How to Buy a Ham” section! I hope you love this recipe!
Made this tonight. Amazing!!!! I could only find Apricot jam sweetened with grape juice instead of sugar. It worked perfectly. I have been known to dry out my spiral hams but not this time. Thanks so much.
You’re so welcome, Leah. I’m so glad you loved this recipe!
This is a simple yet fantastic recipe. It’s what I use every Easter and Christmas. My youngest son never liked ham but now he looks forward to this on the holidays.
That’s so great! This recipe is so special, and we can’t wait to make it during the holidays! I’m glad you love it too!
We purchased 12kg ham from the butcher and made the apricot preserve sauce …the best ever…a nice change from usual cinnamon clove flavors common this time of year….ill definitely make it again …thank you
You’re welcome, Elaine! Great to hear that you enjoyed this recipe.
thanks for the info on how to buy ham and the sauce recipe
the sauce that came out of the ham after the oven is very dark not as the video u showed i was wondering why?
Hi Emy, I’m not so sure. Was there anything that was changed or did you make any substitutions in the recipe?
Do you think I could use apricot butter instead?
Hi Christina, I haven’t tested that but it sounds delicious.
I love your recepies but this one was a bit to dry
Hi Lynne, was it perhaps overcooked? I haven’t had that issue before, could you tell us more about it?
For lifting heavy and bulky meat items like that, I always use the BBQ guy’s trick of a cotton/poly gloves covered with nitrile gloves. Then you just grab the roast, ham, or brisket with your hands and you have a surprisingly long time before they start to get hot. No need to mess with spatulas and junk.
So get some ‘cottons’ like these: https://amzn.com/B08DHCJMRN/ and cover them with nitrile gloves, you probably already have.
Hi Jimmy, thank you so much for sharing that wonderful tip with me!!
We had an uncut ham, bone in.
This was the best ham ever, the glaze was delicious!! Ham was moist and perfectly done. Thanks Natasha, this is my go to ham recipe from now on.
That’s just awesome! Thank you for sharing your wonderful review, Ann!
Amazing! Compliments from the entire family from 2 to 60-ish! When they walked into our home they all said it smelled so good and it did!
Isn’t that the best! I’m so happy you enjoyed this recipe, Heather!
Tried your Apricot/honey glaze today…delicious! That’s our new go to for our favorite spiral ham. Thank you for sharing with all of us.
Hi Tom, you are so welcome! Glad you enjoyed it.
Hi Nathasha. I got a 15 1/2 pound ham that got cut in half (shank end and butt end). Can I still make both pieces the same way in the same pan and about how long to cook for? Thank you.
Hi Veronika, that should work, but if you have 2 smaller hams that make up 15 1/2 pounds, you would cook them for less time, so I would definitely recommend using an in-oven thermometer.
Quick question: Some people in my family prefer a thicker gravy to the thinner pan drippings. Can I use the drippings to make a gravy the same as making your turkey gravy recipe? Any adjustments to that recipe?
Hi Bret, I imagine that will work although I haven’t really tested that yet to advise. If you do an experiment, please share with us how it goes.
The most delicious ham I have ever tasted.
I’m so glad you enjoyed it, Rita!
Best ham I ever made! I baked it using your glaze. Yum!
Isn’t it the best! I’m happy you enjoyed that, Laurie!
The glaze in this ham is so delicious. Do yourself a favor and skip that packet glaze and try this, very easy. First time I tried it I used chutney in place of the apricot jam because that’s what I had. So so good. I made it again with the apricot jam and it was awesome. The chutney gave it a nice spicy kick. Both ways were excellent!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Newbie problem: bought apricot jam rather than apricot preserves … is this an actual problem? If so … do you have some advice?
Hi Kevin that should still work using apricot jam. If it has big pieces in it, you might blend it with an immersion blender or break up any big pieces of fruit with a fork. I hope you love the baked ham!
I have a ham shank but it’s not spiralled. Can I slice it myself and still be the same?
Hello Marilyn, yes, that should work fine too.
Merry Christmas to you and your precious family.
I love love and make many of your recipes and get great reviews so thank you.
If all times my oven not even 4 years old is a goner lol so I have to find different cooking methods
Is it possible to do your glazed ham in a crockpot?????
Would love some ideas
Hi Filomena, I haven’t tested this in a crockpot to advise. One of our readers mentioned using a crockpot to reheat but not cook in. I recommend some online research to see if that is possible.
thank you for sharing all the great recipes i enjoy your site Merry Christmas to you and your famly
You’re welcome, Beatrice! Merry Christmas to you and your family!
Hi Natasha!! Love your energy!! You are the happy lady who makes cooking fun!! Baked your banana bread for the first time ever and you have made a baker out of me!! The family loved it!! Question about the presliced ham..Do you remove the salt before cooking..if so how??
Hi Nadine, I haven’t worked with a salt-cured ham, but this article from Smithfield may help where they discuss how to soak a salted ham in detail. Also, please note that this recipe and tutorial is written for a fully cooked ham and not an uncooked ham.
Made this!!!! Wonderful!!!! Entire family was inspired to have me make again. Thank you for sharing!!! Dix
You’re welcome. Thank you so much for your great review and feedback!
Would you recommend scoring a ham that is not a spiral cut ham to allow the glaze to penetrate?
Hi Jeanne, if it is not spiral cut, you could leave it unscored and just brush the top or score in a diamond pattern.
Hi Natasha, I enjoy your recipes. Do you have a recipe on Scalloped Potatoes and or Au Gratin Potatoes? Thank you
Hello Alesa, you can check out these recipes.
You just make my day with your wonderful recipes and your happy face in this crappy time.
That is so nice, Linda. Thank you for your kind words, I always appreciate it!
Hi Natasha. Could you add metric to your recipes please ?
Hi Stephen, Most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient!
Hi Natasha, you are a great Chef and I love your recipes. I always use a meat rack under the ham or any roast, a rack with a rounded shape to adjust to any size, it is so easy to handle roasts by yourself. I hope it helps you.
That helps, thanks for sharing that with us!
Where can I find the recipe for a ham pot pie?
Hi Dru, I don’t have a ham pot pie but I have this delicious Chicken Pot Pie recipe you can use as inspiration and maybe substitute?
Can I cook this ham the day before and then glaze in oven and just reheat. Also, can I cook ham in the crock pot and then just glaze in the oven?
Hi Sheri, yes that will work. Save 1/3 of the glaze for the end. Follow the slow cooker instructions in the post above for heating it up and then you can transfer to the oven to get that pretty glazed exterior. I hope that helps!
Happy Thanksgiving (Oct. 12th) from Canada! For a change from my traditional turkey meal, I decided to try your baked ham w apricot glaze…..and it was soooo amazingly delicious…thank you! Because we are once again sheltering in place in Québec during this 2nd wave – no guests allowed – my husband and I instead delivered plated meals to our loved ones and got rave reviews by all!
I have been following your videos for quite some time and compliment you on your clarity of message delivered with your own special brand of entertainnent – a perfect recipe!!!
Thank you so much for this wonderful compliment and review! I’m smiling big reading this message! Happy Thanksgiving!
O.M.G. this was the most delicious ham we have ever enjoyed!! I used all of your ingredients but instead used fig preserves and added the packaged glaze they included in with the ham. Obviously, all this sugar made for a very sweet glaze so I added a 1/3 cup of cider vinegar. To die for!! Thanks for yet another delicious recipe!!
Great idea! Thank you so much for sharing that with me!
Hi Natasha! I love watching your videos! You’re so bubbly and cute! Lol Anyway this ham looks amazing! I’m not a big fan of apricot but I’m thinking I might try this maybe with pineapple preserves instead. I absolutely love pineapple and brown sugar on a ham. Thanks for sharing your videos!
That sounds delicious! I hope you love this recipe, Jeanette!
I made this ham recipe tonight – it was DELICIOUS!!!!! As it was just for my husband and myself, I used a much smaller ham and reduced the amount of the glaze. This glaze is so flavourful and we enjoyed the juices as a gravy, as per your suggestion. We will always cook ham this way – thank you. And we enjoy all your videos!!
That’s so great! It sounds like you have a new favorite!
Delicious glaze! I love so many of your recipes! Enjoy your videos – always make me smile! Happy Easter!
Happy Easter and thank you for your compliment!
Oh my word!! This was the absolute best Easter ham I have ever served our family of 10!! THANK YOU, Natasha!! I found you a few months ago, & have LOVED every single one of your recipes!! You make cooking fun with your beautiful spirit !! Love your inspiring videos!! Please keep them coming, blessing families everywhere! God bless!!
That is great feedback, I can really feel your happiness with this recipe! Thank you for your kind words, this helps inspire me to do better and create more content.
I made this ham and your dinner rolls for Easter lunch today. Both were easy and were fantastic! Happy Resurrection Sunday!
Thank you, Jason, for sharing that with us. Glad that you enjoyed your lunch today!
Wow! I just made this and all I can say is wow! I’m not a fan of mustard, so I only added 1/2 the amount. The flavor was fantastic and everyone loved it! I will be passing it on to all my friends.
Awesome! So glad to know that you loved this recipe and thank you for sharing this with your friends.
I so enjoy all the recipes I have tried so far. I love your videos, you bring a smile to me just watching the joy you feel when cooking. I am a retired chef & caterer, I’m 77 years young and still enjoy cooking special meals for my family. Thank you so much! I just signed my sister up and she knows almost nothing about cooking so you will be very good for her to watch and learn.
Hi Lynda, thank you for that thoughtful review! I’m so glad you’re enjoying our recipes. That’s the best.
I love your recipes, your voice and laugh. The joy you get from cooking is contagious and your recipes never disappoint. I usually prefer reading than listening to endless videos but all that combined by the fact that you don’t waste people’s time makes you my go-to girl forever. Keep up the good work Natasha. God bless you.
Awww that’s the best! Thank you so much for sharing that with me.I’m so inspired reading your review. Thank you!
I made this for our Christmas Dinner. It was so delicious! Another winner from Natasha’s Kitchen
That’s just awesome! Thank you for sharing that awesome review with me!
Can a fully cooked ham be initially prepared/reheated in a slow cooker and then transferred to the oven for the final 10 minutes? Or is it better to prepare it the night before and then just reheat the day of whether in the oven or crockpot?
Will be in church for a few hours on Sunday and don’t feel comfortable leaving the oven on when no on me is home so trying to figure out how to prepare this the best way and still have it be fresh,
Hi Tanya, yes that will work. Save 1/3 of the glaze for the end. Follow the slow cooker instructions in the post above for heating it up and then you can transfer to the oven to get that pretty glazed exterior. I hope that helps!
Can this be made the night before and sliced then reheated the next Day?
Hi Wendy, most ham reheats pretty well but I worry it may dry it out. We really enjoyed it the same day. If you experiment please let me know how you like that.
This glaze sounds very tempting. Do you mind shearing how it taste. I don’t want sweet glaze to overtake the taste of meat. Instead I want it to compliment it. Please let me know. Thanks.
Hi Oksana, the mustard balances really well and it is not overly sweet at all. It complements the ham and tastes just right.
This recipe is perfection. I used pineapple juice instead of apricot jam (cooked it a bit longer to thicken), simply because that’s what we commonly use back home and I needed a recipe as a guide. I left the rest the same and just added some pineapple rings with toothpicks on the outside. But it turned out so great. I used to Google recipes. Now I mostly come on here to look for what I need. Every recipe I have tried so far has turned out great and they are simple yet so flavorful. Thank you Natasha! You have transformed my cooking. Can’t wait to try with apricot next.
I’m so inspired reading your review. Thank you!
How much pineapple juice did you use? I don’t have apricot but I am going use pineapple slices on the ham while it bakes
Love your recipes because they’re delicious yet simple enough to execute. Can I use a butt ham instead of a spiral ham?
Hi Elena, yes, you can use a whole ham and not a spiral cut ham the same way, but definitely use an oven-safe meat thermometer to check.
Hi. Can I use regular mustard if I dont have dijon?
Hi Elena, that will alter the taste a bit but it may work.
Natasha, I wanted to say thank you for all the yummy recipes you’ve been sharing! I’ve been using your blog for the past 7 years and I’ve always enjoyed it until recently. It’s so disturbing that your latest videos turn on automatically and when I try to pause it, it redirects me to that link. It’s really annoying and frustrating when I’m in the middle of making a meal and there’s random commercials and videos playing on the background.
Hi Anna, thank you for sharing that feedback. It is a new feature that we are testing. There should be a “close” button on the player at the top right of the video which should remove it completely from the screen. Please let me know if you were not seeing a close button and we will let our tech team know right away. We really appreciate the feedback!
There is no close button on what she’s referring to. I have the same issue. There are two videos. One that pops up with an ad that has a close button. The second one is embedded in the page and is usually a video of one of your new recipes. There is no way to close it and when you try to pause or stop it, it redirects you to that page. Also it’s at the top of the page so I have to scroll up to find it when the music starts playing. I have to lower my volume on my phone because I can’t stop it. I love your recipes and videos but this is not my favourite feature. My ham is baking as I write
Hi Lisa, if you are having auto-playing music or any sound at all, that is definitely not normal. Thank you so much for the feedback. I will pass your message along to our tech team and I hope you love the ham recipe!
I seriously love the apricot glaze. It’s different and plus, the actual apricots make for pretty garnishes!
I’m so happy you loved it!! thanks for sharing your great review. Apricots are a little harder to find right now but closer to Easter, we love garnishing with fresh apricots.
The best glaze for ham! Super easy and gives the ham the best flavor.
Thank you so much for the great review! I’m so glad you enjoyed the glaze.
Loved this mix of honey, brown sugar and apricots with the ham. Such great flavors. I’m looking forward to making it for my family.
Hi Krissy, yes it really is such a flavorful combination. I hope it becomes a new favorite for you.
Hi Natasha…..Love watching your videos! We made the baked ham for dinner today. This is so good. This is going to be our recipe for baked ham from here on out. We also had mashed potatoes and used the ham drippings over the potatoes. Thank you for the recipe!
Hi Lisa, I am so happy to hear that!! It sounds like quite the feast. We also love to pour the drippings over the mashed potatoes. So yummy!
For years my mother experimented with this recipe tweaking it every year until perfect. Nice to hear that you also have discovered this wonderful glaze.
Hi Dorothy, that is amazing!! It really is a great combination of flavors. We’ve been using this glaze for years also. Great minds think alike!
What type of roasting pan are you using to cook your ham? Any recommendations?
Hi Alecia, I am using this cast iron roasting pan form Staub, but any roasting pan will work well here as long as it fits the roast and has a good-sized wall to make it easy to transfer in and out of the oven without any spills. I wouldn’t suggest a disposable pan though for the same reasons – it would be difficult to safely take in and out of the oven with the weight of the ham.
I always use an aluminum pan..with a cookie sheet under it for safety reasons
You’ve given me the confidence I lacked to make a ham on my own. Thank you for the video that was really helpful and I loved when you and your husband tried to transfer that big ham! I found that you can tie some kitchen strings together and place them under the roast to help lift it out when it is cooked. Sort of like a little net that you can lift it up with. I hope that helps!
Thank you for sharing that amazing tip! I will be sure to try that next time – it’s brilliant.