Apricot and Brown Sugar Roast Ham

    2 hours 10 min

    This is a succulent roast ham with classic sweet and mustard flavours.

    258 people made this

    Serves: 20 

    • 1 (5kg) smoked ham
    • 10 tablespoons dark brown soft sugar
    • 5 tablespoons apricot jam
    • 1 teaspoon mustard powder

    Prep:10min  ›  Cook:2hr  ›  Ready in:2hr10min 

    1. Preheat the oven to 140 C / Gas mark 1.
    2. Place the ham cut side down onto a sheet of aluminium foil. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking tray.
    3. Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 13 minutes per 500g. Apply the remaining glaze 20 minutes before the ham is done.

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    Reviews in English (206)


    So simple yet so very good! I made this for our Easter dinner today, and it was delicious! Because I needed my oven for other cooking projects, I put my precooked spiral ham in the crockpot, set it on low, and three hours later had a ham that was just-right sweet, tender, juicy. The juice that collected made the best ham gravy; all I had to do was put it in a sauce pan, make a slurry of cornstarch and water, added it to the juices and cooked until thickened. No other season required. Perfect! This will be the way I make baked ham from now on.  -  08 Apr 2007  (Review from Allrecipes US | Canada)


    My ham was smaller, but I went ahead & used the full amount of glaze. We loved the flavor, and my ham was tender & juicy & the glaze was a sweet & tangy complement to the ham. I used 2 teaspoons regular mustard in place of the dry mustard.Great recipe Roz21, and I will definitely use it again!  -  08 Apr 2007  (Review from Allrecipes US | Canada)


    This was very good coating for ham. I like the idea of wrapping the ham in foil with the glaze while it cooks. I just added all of the glaze at the beginning and didn't unwrap it towards the end. This might also be good using pineapple preserves.  -  08 May 2007  (Review from Allrecipes US | Canada)