Today I’m talking about an apricot-glazed ham enhanced with lemon juice, honey, and barbecue sauce. It’s a tasty balance of sweet, tangy, and savory flavors that is impressive and delicious—perfect for a traditional Easter dinner!
Now, usually, I’m all about bone-in, scored-to-perfection, overnight situation for my Easter ham. But, let’s be real, sometimes life calls for a quicker route. This is a day-of recipe that you can start just 3 hours in advance, and it’s going to be a total winner. So, let’s get cooking!
What Kind of Ham to Use
This recipe takes a pre-cooked, boneless sliced ham—and turns it into something truly special. I’m using a 5-pound ham that will serve 8-12 people. You don’t want to use anything bone-in or uncooked for this method, as they’ll need to cook for much longer.
How to Make Apricot-Glazed Ham
Oval Platter (similar) | Serving Fork (similar) | Blue and White Plates | Flatware | Napkins | Place Cards | Stemmed Glasses | Tablecloth | Dusty Plum Stems
To make the glaze, I’m using Bonne Maman apricot preserves (that’s the good stuff!), a drizzle of honey, a splash of fresh lemon juice, and a touch of your favorite barbecue sauce (preferably tomato-based)—just enough to give it that subtle, smoky depth. You just whisk it all up and set aside.
I put the ham roast in a casserole dish and layer on the glaze across the entire top and in between the slices. Cover the dish with the dish’s lid or aluminum foil.
Now it’s time to let the convection oven work its magic. The ham goes into the oven low and slow at 250 degrees for an hour and a half. Then you take it out and uncover it, basting the ham with the glaze in the pan. Keep the top off and then crank up the heat to 300 to get that gorgeous, sticky glaze to develop color.
How Do I Start the Ham the Day Before?
Just a little tip: skip a sliced or spiral ham if you’re trying to prep the day before. Trust me, it’ll dry out. If you want a longer-cooked ham, use the steps for either my Easter Ham with Orange Glaze or Easy & Amazing Overnight Easter Ham, and swap out the glaze in the recipe for the glaze below!
What to Serve with Easter Ham
If I’m going to make the entire Easter dinner, I’m starting with some deviled eggs, some fresh spring vegetable sides, potatoes, and a light dessert. You can also outsource some of these recipes by turning your meal into a potluck.
- The Best Deviled Egg Recipe
- Blistered Sugar Snap Peas with Honey
- Honey Dill Steam-Roasted Potatoes
- Grilled Carrots with Orange Tomato Glaze
- Mom’s Light & Fluffy Homemade Dinner Rolls
- Caramelized Apricots over Whipped Ricotta | Dairy-Free Dessert
This apricot-glazed ham recipe serves about 10-15 people, perfect for a family gathering. And yes, you can serve it right in your favorite braising dish or Dutch oven. It’s elevated and practical. That’s a win in my book. Enjoy your time with family!
Apricot-Glazed Ham: A Holiday Centerpiece
Ingredients:
- 5lb ham, boneless, sliced
For the glaze
- 13oz jar apricot preserves
- 1 cup chicken bone broth
- 1 1/2 tbsp honey
- 1/3 cup your favorite bbq sauce
- 1 lemon, juiced
Directions:
- Preheat oven to 250. Place the ham in a covered baking dish, flaying out the slices slightly. In a separate bowl, whisk together all of the glaze ingredients and pour over the ham. Separate each slice of ham and put a small amount of glaze in between each slice.
- Cover and bake in the oven, with the convection setting, for 90 minutes. Uncover and turn the temperature up to 300, basting every 10 minutes, for another 90 minutes until the ham is glazed.
- Remove the ham to a serving platter. Place the roasting pan with the juices in it on high heat and reduce to a syrupy consistency. Pour over the ham and serve warm.
This recipe calls for baking the ham a total of 3 hours (90 min covered, 90 min uncovered). Is that correct? Seems like it would dry out the ham!
That is correct. The low temperature and mix of covered/uncovered keeps it from drying, and the glaze also. But you can cook it for shorter if you like. I like to slowly develop the caramelization, but the ham is warm and good to eat at 45 minutes uncovered. Just won’t have that glaze.