Baked Apricot Mustard Ham


Looking to feed a crowd of hungry relatives and friends this Easter? Baked Apricot Mustard Ham will not only feed the small army you call family, it will also slice out enough ham for leftovers along with a ham bone for soup. The meal that keeps on giving, in an oooh so tasty and simple way. The herby mustard rub is my standard go to paste to rub on most everything but this time with the addition of apricot jam. The jam helps to glaze the ham and cut the salt with a touch of sweetness. You’ll also love, love, love the fresh herbs, especially the rosemary, which is such a wonderful pairing with ham.

Aside from the ham, which I could chatter on about, this post also warms my heart for another reason. It’s the kind gesture and thoughtfulness from a wonderful friend who gave me the opportunity to use a family treasure in my post. The silver and stainless steel carving set used in the pictures belonged to my friend’s Grandmother on his father’s side.

There are actually 3 pieces to the set although I only used two in my pictures. The set includes a fork, knife and sharpening steel, which looks much different from what we see today. All pieces are stamped with WM Rogers and Son, who was a well know silversmith and pioneer in the silver plate industry. They’re tarnished like heck and the knife is uneven from use or sharpening, but this vintage set is prop gold and absolutely beautiful in my photos. Thank you Mike for thinking of me, Happy Easter.

Recipe source for Baked Apricot Mustard Ham:  Compelled to Cook

You may also like Braised Lamb Shoulder for your Easter gathering.

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Baked Apricot Mustard Ham feeds a crowd for Easter. Glazed with a herby dijon apricot rub and baked golden.

Baked Apricot Mustard Ham with Pan Sauce

Servings 15 people


  • 9-10 pound bone-in ham
  • 2/3 cup apricot jam, divided
  • 1/3 cup Dijon mustard
  • 2 tbsp olive oil
  • 2 tbsp finely chopped parsley, rosemary and thyme
  • 1 clove garlic, minced
  • juice of half a lemon
  • as needed salt
  • as needed pepper
  • as needed extra springs of parsley, rosemary and thyme


  • - Preheat oven to 325℉. Remove ham from the packaging and score ham by cutting just through the skin in diagonal lines about 1" apart. Repeat the diagonal line in the opposite direction to create a diamond pattern. Pat the ham dry with a paper towel.
  • -In a small bowl whisk together mustard, half the apricot jam, chopped fresh herbs, olive oil, garlic, lemon juice, salt and pepper.
  • -Lay ham face down in a roasting pan and scatter a handful of fresh herbs around the ham. Smear half of the mustard rub evenly over the ham. Add 3/4 cup water to the pan and cover tightly with foil.
  • -Bake for approximately 2-2 1/2 hours until warmed through and an internal temperature of 135℉ is reached.
  • -Increase oven temperature to 400℉ and rub the ham with the remaining mustard rub. Continue to bake uncovered for 20-30 minutes until golden, browned and the internal temperature is 140℉. Remove from the oven and move ham to a serving platter. Cover the ham with aluminum foil and allow to rest for 15-20 minutes while the sauce is made.
  • -Strain pan drippings into a small saucepan and reduce by about half (3/4-1 cup of reduced liquid). Add remaining 1/3 cup of apricot jam and whisk to combine.
  • -Slice ham and serve with sauce on the side.

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