Just an old-fashioned glazed ham with a sweet spiciness that is perfect for your holiday party buffet table. Everyone will love this traditional ham! I like it thick sliced, each piece with a bit of glaze at the edge. The Maple Mustard sauce passed at the table kicks this main dish up at least two notches.


5 from 1 reviews
Baked Apricot Glazed Ham with Maple Mustard Sauce
Prep time
Cook time
Total time
Baked Apricot Glazed Ham
  • One 4 to 5 pound fully cooked, bone-in, smoked ham
  • One 10-ounce jar Smucker's Sugar Free Apricot Preserves
  • ⅔ cup orange juice
  • 1 tablespoon red wine vinegar
  • ⅓ cup Grey Poupon Dijon mustard
  • Whole cloves
Maple Mustard Sauce
  • ½ cup Grey Poupon Dijon Mustard
  • ½ cup Mrs. Butterworth's Sugar Free Maple Syrup
  1. Heat oven to 325.
  2. Blend preserves, orange juice, and vinegar in a small saucepan. Bring mixture to a boil, lower heat to a gentle simmer and reduce until thick enough to coat the back of a spoon.
  3. Remove from heat, and whisk in mustard.
  4. Place ham in a shallow roasting pan, score the surface of ham in a diamond pattern; insert cloves at the cross points and coat with about half of the glaze.
  5. Bake for 15 minutes per pound basting occasionally. While ham is roasting, whisk together Dijon mustard and maple syrup.
  6. Remove from oven and let ham rest for 20 minutes before slicing. Serve with Maple Mustard sauce.