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.


Baked Apricot Glazed Ham

  • One 10-ounce jar Smucker's Sugar Free Apricot Preserves
  • 1 cup orange juice
  • 1/4 cup cider or white vinegar
  • About 10 whole cloves
  • 1/3 cup Dijon mustard
  • One 4 to 5 pound fully cooked, bone-in, smoked ham

Maple Mustard Sauce

  • 1/2 cup Dijon Mustard
  • 1/2 cup Mrs. Butterworth's Sugar Free Maple Syrup


  • Heat oven to 325 degrees.
  • Blend preserves, orange juice, vinegar and the cloves 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, 10 to 12 minutes.
  • Remove from heat, and whisk in mustard.
  • Place ham in a shallow roasting pan and coat with about half of the glaze.
  • Bake for 15 minutes per pound basting occasionally with remaining glaze.
  • While ham is roasting, whisk together Dijon mustard and maple syrup.
  • Remove from oven and let ham rest for 10 minutes before slicing.
  • Serve with Maple Mustard sauce.
April 12, 2021
Bariatric Recipes Advice, Rants & Support Podcast: Real Talk