Tired of the boring spiral ham recipes? Well then, look no further. This recipe for Asian Apricot Spiral Ham is so packed with flavor and the sweet and spicy crust is so hard to resist. Serve this ham for Easter Sunday, Christmas Dinner, or for New Years to feed a crowd.
Oh ham…it’s a love hate relationship between you and me. Sometimes we are besties and other times, I want nothing to do with you. Well, this recipe may have changed my mind about the latter because the glaze was so delectable that I was finding it hard to stop eating this.
This recipe requires the Spiceology Korean BBQ spice blend but I’ve offered some alternatives below for you as well.
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Ingredients for Asian Apricot Ham
You just need a few ingredients to make a delicious Asian-style glaze for spiral ham.
- Precooked Spiral Ham
- Apricot Jam or Preserves
- Spiceology Korean BBQ seasoning (see below for substitutions)
- Garlic
- Pineapple Juice
Find the printable recipe with exact measurements and instructions below.
How to make a Spiral Ham with Asian Glaze
- Preheat the oven to 325ºF. Place the spiral ham on a rack in a shallow roasting pan.
- In a medium saucepan, add the remaining ingredients and bring to a boil then reduce to simmer for about 15 minutes, until the sauce has thickened.
- Brush the glaze all over the ham and inside of the spiral sliced sections. Cover with foil and bake for 1 hour and 30 minutes, basting with glaze every 20 minutes. Remove the foil and continue to bake for another 15-60 minutes, until internal temperature registers 140ºF, basting with glaze every 15 minutes.
- Carve the ham and serve with remaining glaze.
Common Questions about Ham
1) Whole Bone-In Ham: If you’re feeding a lot of people, this is an entire leg and includes the thigh bone and part of the pelvic bone. It will feed around 20 people.
2) Spiral-Sliced Ham: Pre Sliced in a continuous spiral, making it easy to carve and season as you can glaze in between the slices. This type of ham can dry out, cover with foil for the first part of cooking.
3) Shank Ham Half: Comes from the lower leg or shank. Because of the connective tissue, the shank ham with be tougher.
4) Rump Ham Half: Tender, meaty, and comes from the upper leg or butt end.
Of the 4 types of ham above, only the Spiral Ham does not require scoring. Scoring renders fat easily allowing the glaze to reach the surface of the meat. Use a sharp knife and cut through the rind in a diamond pattern.
Tips for Storing & Substitutions
- For storing: cover tightly or store in zip top or airtight containers for 4 days in the refrigerator.
- For reheating: in the microwave on short bursts to not overcook.
- How to freeze: in airtight or zip top bags for up to 3 months.
- Substitute the below ingredients for the Korean BBQ spice blend:
- 1/4 cup brown sugar
- 1 tablespoon minced fresh ginger
- 1 tablespoon chili garlic sauce
- 1 teaspoon soy sauce
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon black sesame seeds
Thanksgiving & Holiday Recipes
All of the Thanksgiving recipes to load your table with deliciousness.
- Creamy Truffle Parmesan Mashed Potatoes
- Classic Cranberry Sauce
- Mashed Sweet Potatoes with Whipped Maple Butter
- Sweet Bread, Sausage & Medjool Date Stuffing
- Super Creamy Mashed Potatoes
- Roasted Pumpkin Garam Masala Soup
- Sticky Korean Meatball Bowls
Asian Apricot Spiral Ham Recipe
Ingredients
- 8 lb Bone-In Spiral Ham, fully cooked
- 18 oz Apricot preserves
- 2 tbsp Korean BBQ spice blend
- 2 cloves garlic, minced or pressed
- 6 oz pineapple juice
Instructions
- Preheat oven to 325ºF. Place ham on a rack in a shallow roasting pan.
- In a small saucepan, add the preserves, spices, garlic and pineapple juice. Bring to a boil then reduce temperature and simmer until it starts to thicken, about 15 minutes.
- Brush apricot spice mixture over the entire ham. Cover with foil.
- Bake for 1 hour, 30 minutes, basting with apricot glaze every 20 minutes. Uncover, bake 15-60 minutes more on until the thermometer registers 140ºF. Baste with apricot glaze every 15 minutes.
- Carve ham and serve with any remaining glaze.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I love this recipe and I hope you will too.