Sage & Apricot Glazed Ham

Sage & Apricot Glazed Ham
Looking for an easy ham recipe for the holidays? Well look no further. I have reached into my treasure trove of recipes, and have a very special recipe that I’m sure you and your family will love.

Sage & Apricot Glazed Ham

I find that I love the combination of the earthy sage and the apricot in this recipe. My Grams really knew what she was doing when she used the apricot jam. (No surprise there!) She had many different recipes for smoked ham, and fresh ham. But I think this is by far the best. I took the liberty of adding the fresh sage. Usually my Gram would use fresh, whole cloves. Unfortunately, I'm not a fan of cloves. But sage is very high on my list of herbs.

This is a fairly easy recipe to follow, since the ham has already been smoked and cured. The hard part has been done; now all you have to do is dress it up, heat, serve and enjoy! I promise you: If you like sage, you will love this recipe.

Ingredients :
1 (8 – 10 pound) smoked ham, with bone in and skin on
2 cups of apricot jam
1 bunch of fresh sage leaves
2 cups of orange juice
½ teaspoon of kosher salt
½ teaspoon of black pepper
1 teaspoon of Dijon mustard


Preheat oven to 350⁰ F.

Place ham in a large roasting pan. Be sure that the skin and fat side is up. With a sharp knife, score the top of the ham, making diagonal cuts. Should look like diamonds. Season with salt and pepper. Bake ham for about 2 hours.

While ham is baking, make the sage & apricot glaze. In a small sauce pan, heat apricot jam on low heat until melted. Add orange juice and teaspoon of Dijon mustard. Chop fresh sage leaves into strips and steep into glaze. Allow glaze to cook until it is a syrup consistency. (About 20-30 minutes)

After the ham has baked for 2 hours, pour sage & apricot glaze over ham. Be sure to generously cover entire ham. Bake for an additional 1 and ½ hours. Make sure you baste with the juices from the pan every 30 minutes.

From My Kitchen to Yours...Happy Eating!

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This content was written by Ruthe McDonald. If you wish to use this content in any manner, you need written permission. Contact Ruthe McDonald for details.