Apricot Baked Ham

Scoring the ham into a diamond pattern isn’t just for looks. Those shallow cuts let the apricot-mustard glaze sink into every layer, building flavor from the outside in as it bakes.

The glaze is simple but smart: apricot preserves and dry mustard — not wet mustard, an important distinction. Dry mustard delivers sharper, more concentrated heat that cuts through the sweetness without turning the glaze watery. Packed brown sugar pressed over the top caramelizes into a lacquered crust.

A bone-in, fully cooked ham is the right call here. The bone conducts heat evenly and adds flavor depth. Watch for the glaze to turn glossy and lightly browned at the edges as the ham nears temperature.

Chef Tips

• Score cuts about ¼ inch deep — shallow enough to hold cloves without them falling out during baking
• Press whole cloves firmly at each diamond intersection so they stay anchored
• Use an instant-read thermometer to confirm 140°F internal temperature rather than guessing by time alone
• Rest the ham at least 15 minutes before carving for juicier slices

Variations

• Stone fruit swap: Replace apricot preserves with peach jam or cherry preserves for a sweeter, fruitier finish
• Spiced glaze: Stir a pinch of ground allspice or cinnamon into the preserve mixture for extra warmth