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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).

Glazed baked ham on a platter spiral sliced and ready to serve with apricot honey glaze

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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.

Ingredients for baked ham recipe with the best glaze

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.

What kind of ham to buy showing two hams side by side

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.

The perfect baked ham spiral sliced on a platter

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.

Oven baked ham with glaze sliced

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.

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.

If you enjoyed this Glazed Baked Ham Video tutorial, be sure to subscribe to our Youtube Channel and click the bell icon so you can be the first to know when we share a new video tutorial. THANK YOU for subscribing!

Baked Ham Cooking Chart:

Here’s a quick summary to reference for this glazed baked ham.

  1. 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
  2. Glaze and Bake at 425˚F for 10 min
  3. Glaze and Bake at 425˚F for 10 min or until internal temp is 130-135˚F.
  4. Transfer, tent with foil and rest (should get to 140˚F after resting 3 min).

Baked Ham with the Best Glaze

5 from 16 votes
Prep Time: 30 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 50 minutes
Baked Ham with apricot brown sugar honey glaze on platter
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.
Skill Level: Easy/Medium
Cost to Make: $ varies by size and quality
Keyword: baked ham
Cuisine: American
Course: Main Course
Calories: 430
Servings: 20 people

Ingredients

Instructions

  1. Let ham sit covered at room temperature 2 hours (or 1 hr for a 6-7 lb ham) before roasting, then remove packaging.

  2. 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.

  3. 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.

  4. 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.
  5. 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.
  6. 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.
Nutrition Facts
Baked Ham with the Best Glaze
Amount Per Serving
Calories 430 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 6g38%
Cholesterol 195mg65%
Sodium 3049mg133%
Potassium 743mg21%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 6g7%
Protein 49g98%
Vitamin A 52IU1%
Vitamin C 61mg74%
Calcium 20mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Elaine
    October 11, 2021

    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

    Reply

    • Natasha's Kitchen
      October 11, 2021

      You’re welcome, Elaine! Great to hear that you enjoyed this recipe.

      Reply

  • emy
    October 10, 2021

    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?

    Reply

    • Natasha's Kitchen
      October 10, 2021

      Hi Emy, I’m not so sure. Was there anything that was changed or did you make any substitutions in the recipe?

      Reply

  • Christine
    October 2, 2021

    Do you think I could use apricot butter instead?

    Reply

  • Lynne dupuis
    April 15, 2021

    I love your recepies but this one was a bit to dry

    Reply

    • Natasha's Kitchen
      April 16, 2021

      Hi Lynne, was it perhaps overcooked? I haven’t had that issue before, could you tell us more about it?

      Reply

  • Jimmy G.
    April 7, 2021

    Hi Natasha.
    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.

    Reply

    • Natashas Kitchen
      April 7, 2021

      Hi Jimmy, thank you so much for sharing that wonderful tip with me!!

      Reply

  • Ann Harvyl
    April 6, 2021

    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.

    Reply

    • Natashas Kitchen
      April 6, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Ann!

      Reply

  • Heather
    April 5, 2021

    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!

    Reply

    • Natashas Kitchen
      April 5, 2021

      Isn’t that the best! I’m so happy you enjoyed this recipe, Heather!

      Reply

  • Tom
    April 4, 2021

    Hi Natasha,
    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.

    Tom

    Reply

    • Natasha's Kitchen
      April 5, 2021

      Hi Tom, you are so welcome! Glad you enjoyed it.

      Reply

  • Veronika
    April 2, 2021

    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.

    Reply

    • Natasha
      April 2, 2021

      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.

      Reply

  • Bret
    March 31, 2021

    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?

    Reply

    • Natasha's Kitchen
      March 31, 2021

      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.

      Reply

  • Rita Myers
    December 31, 2020

    The most delicious ham I have ever tasted.

    Reply

    • Natashas Kitchen
      December 31, 2020

      I’m so glad you enjoyed it, Rita!

      Reply

  • Laurie
    December 29, 2020

    Best ham I ever made! I baked it using your glaze. Yum!

    Reply

    • Natashas Kitchen
      December 29, 2020

      Isn’t it the best! I’m happy you enjoyed that, Laurie!

      Reply

  • Carol
    December 29, 2020

    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!

    Reply

    • Natashas Kitchen
      December 29, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Kevin
    December 21, 2020

    Newbie problem: bought apricot jam rather than apricot preserves … is this an actual problem? If so … do you have some advice?

    Reply

    • Natasha
      December 22, 2020

      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!

      Reply

  • Marilyn
    December 21, 2020

    I have a ham shank but it’s not spiralled. Can I slice it myself and still be the same?

    Reply

    • Natasha's Kitchen
      December 21, 2020

      Hello Marilyn, yes, that should work fine too.

      Reply

  • Filomena Benevides
    December 21, 2020

    Hi Natasha
    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
    Thanks

    Reply

    • Natashas Kitchen
      December 21, 2020

      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.

      Reply

  • Beatrice Pozzo
    December 21, 2020

    thank you for sharing all the great recipes i enjoy your site Merry Christmas to you and your famly

    Reply

    • Natashas Kitchen
      December 21, 2020

      You’re welcome, Beatrice! Merry Christmas to you and your family!

      Reply

  • Nadine Bosse
    December 21, 2020

    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??

    Reply

    • Natasha
      December 21, 2020

      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.

      Reply

  • Dixie
    December 20, 2020

    Made this!!!! Wonderful!!!! Entire family was inspired to have me make again. Thank you for sharing!!! Dix

    Reply

    • Natasha's Kitchen
      December 20, 2020

      You’re welcome. Thank you so much for your great review and feedback!

      Reply

  • Jeanne K Barron
    December 20, 2020

    Would you recommend scoring a ham that is not a spiral cut ham to allow the glaze to penetrate?

    Reply

    • Natasha
      December 21, 2020

      Hi Jeanne, if it is not spiral cut, you could leave it unscored and just brush the top or score in a diamond pattern.

      Reply

  • Alesa Carr
    December 20, 2020

    Hi Natasha, I enjoy your recipes. Do you have a recipe on Scalloped Potatoes and or Au Gratin Potatoes? Thank you

    Reply

  • linda Hammond
    December 19, 2020

    You just make my day with your wonderful recipes and your happy face in this crappy time.

    Reply

    • Natasha's Kitchen
      December 20, 2020

      That is so nice, Linda. Thank you for your kind words, I always appreciate it!

      Reply

  • stephen purvin
    December 19, 2020

    Hi Natasha. Could you add metric to your recipes please ?

    Reply

    • Natashas Kitchen
      December 19, 2020

      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!

      Reply

  • Zeza
    December 15, 2020

    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.

    Reply

    • Natasha's Kitchen
      December 15, 2020

      That helps, thanks for sharing that with us!

      Reply

  • Dru
    December 14, 2020

    Where can I find the recipe for a ham pot pie?

    Reply

    • Natashas Kitchen
      December 14, 2020

      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?

      Reply

  • Sheri Berry
    November 3, 2020

    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?

    Reply

    • Natashas Kitchen
      November 3, 2020

      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!

      Reply

  • Nancy Coulombe
    October 13, 2020

    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!!!

    Reply

    • Natashas Kitchen
      October 13, 2020

      Thank you so much for this wonderful compliment and review! I’m smiling big reading this message! Happy Thanksgiving!

      Reply

  • Kim Rice
    October 6, 2020

    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!!

    Reply

    • Natashas Kitchen
      October 6, 2020

      Great idea! Thank you so much for sharing that with me!

      Reply

  • Jeanette Flowers
    April 16, 2020

    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!

    Reply

    • Natashas Kitchen
      April 16, 2020

      That sounds delicious! I hope you love this recipe, Jeanette!

      Reply

  • Carol Benny
    April 13, 2020

    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!!

    Reply

    • Natashas Kitchen
      April 13, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Susie
    April 12, 2020

    Delicious glaze! I love so many of your recipes! Enjoy your videos – always make me smile! Happy Easter!

    Reply

    • Natasha's Kitchen
      April 12, 2020

      Happy Easter and thank you for your compliment!

      Reply

  • Ginny Tucker
    April 12, 2020

    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!!

    Reply

    • Natasha's Kitchen
      April 12, 2020

      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.

      Reply

  • Jason Jones
    April 12, 2020

    I made this ham and your dinner rolls for Easter lunch today. Both were easy and were fantastic! Happy Resurrection Sunday!

    Reply

    • Natasha's Kitchen
      April 12, 2020

      Thank you, Jason, for sharing that with us. Glad that you enjoyed your lunch today!

      Reply

  • Debbie
    April 7, 2020

    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.

    Reply

    • Natasha's Kitchen
      April 8, 2020

      Awesome! So glad to know that you loved this recipe and thank you for sharing this with your friends.

      Reply

  • Lynda Ayers
    January 9, 2020

    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.

    Reply

    • Natashas Kitchen
      January 9, 2020

      Hi Lynda, thank you for that thoughtful review! I’m so glad you’re enjoying our recipes. That’s the best.

      Reply

  • Lydie
    December 28, 2019

    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.

    Reply

    • Natashas Kitchen
      December 28, 2019

      Awww that’s the best! Thank you so much for sharing that with me.I’m so inspired reading your review. Thank you!

      Reply

  • Olga
    December 26, 2019

    I made this for our Christmas Dinner. It was so delicious! Another winner from Natasha’s Kitchen

    Reply

    • Natashas Kitchen
      December 26, 2019

      That’s just awesome! Thank you for sharing that awesome review with me!

      Reply

  • Tanya
    December 24, 2019

    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,

    Reply

    • Natasha
      December 24, 2019

      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!

      Reply

  • Wendy
    December 23, 2019

    Can this be made the night before and sliced then reheated the next Day?

    Reply

    • Natashas Kitchen
      December 23, 2019

      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.

      Reply

  • Oksana
    December 23, 2019

    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.

    Reply

    • Natasha
      December 23, 2019

      Hi Oksana, the mustard balances really well and it is not overly sweet at all. It complements the ham and tastes just right.

      Reply

  • Lisa
    December 22, 2019

    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.

    Reply

    • Natashas Kitchen
      December 23, 2019

      I’m so inspired reading your review. Thank you!

      Reply

    • Amy Robles
      April 11, 2020

      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

      Reply

  • Elena
    December 21, 2019

    Love your recipes because they’re delicious yet simple enough to execute. Can I use a butt ham instead of a spiral ham?

    Reply

  • Elena
    December 19, 2019

    Hi. Can I use regular mustard if I dont have dijon?
    Thanks.

    Reply

    • Natashas Kitchen
      December 19, 2019

      Hi Elena, that will alter the taste a bit but it may work.

      Reply

  • Anna
    December 19, 2019

    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.

    Reply

    • Natasha
      December 19, 2019

      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!

      Reply

      • Lisa
        December 21, 2019

        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

        Reply

        • Natasha
          December 21, 2019

          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!

          Reply

  • Trang
    December 15, 2019

    I seriously love the apricot glaze. It’s different and plus, the actual apricots make for pretty garnishes!

    Reply

    • Natasha
      December 16, 2019

      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.

      Reply

  • Becky Hardin
    December 15, 2019

    The best glaze for ham! Super easy and gives the ham the best flavor.

    Reply

    • Natasha
      December 15, 2019

      Thank you so much for the great review! I’m so glad you enjoyed the glaze.

      Reply

  • Krissy Allori
    December 15, 2019

    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.

    Reply

    • Natasha
      December 15, 2019

      Hi Krissy, yes it really is such a flavorful combination. I hope it becomes a new favorite for you.

      Reply

  • Lisa
    December 15, 2019

    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!

    Reply

    • Natasha
      December 15, 2019

      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!

      Reply

  • Dorothy
    December 15, 2019

    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.

    Reply

    • Natasha
      December 15, 2019

      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!

      Reply

  • Alecia
    December 14, 2019

    What type of roasting pan are you using to cook your ham? Any recommendations?

    Reply

    • Natasha
      December 14, 2019

      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.

      Reply

      • Geri
        December 20, 2019

        I always use an aluminum pan..with a cookie sheet under it for safety reasons

        Reply

  • Victoria
    December 14, 2019

    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!

    Reply

    • Natasha
      December 14, 2019

      Thank you for sharing that amazing tip! I will be sure to try that next time – it’s brilliant.

      Reply

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