Applesauce Glazed Ham
A holiday-perfect ham with a sweet, tangy applesauce glaze made from honey, brown sugar, Dijon mustard, and warm spices. The glaze caramelizes beautifully without burning.
Servings 12 servings
Ingredients
Ham
- 1 bone-in pre-cooked ham 8-10 pounds, spiral-cut or whole
Applesauce Glaze
- 1 cup unsweetened applesauce
- ¼ cup honey
- ¼ cup brown sugar packed
- 2 tablespoons Dijon mustard
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves optional
For the Pan
- 1 cup apple juice or apple cider
- 2 Granny Smith apples sliced, optional
Instructions
Prepare and Bake the Ham
- Preheat oven to 325°F. Remove ham from packaging and pat dry. If not spiral-cut, score the surface in a diamond pattern about ¼ inch deep.
- Place ham cut-side down in a large roasting pan. Arrange apple slices around the ham if using. Pour apple juice or cider into the bottom of the pan.
- In a bowl, whisk together the applesauce, honey, brown sugar, Dijon mustard, cinnamon, and cloves.
- Tent the ham loosely with foil. Bake for approximately 15-18 minutes per pound (about 2 hours for an 8-pound ham).
- In the last 30-45 minutes, remove the foil. Brush the ham generously with the applesauce glaze. Baste every 15 minutes with pan juices and more glaze, using 2-3 applications total.
- The ham is done when the internal temperature reaches 140°F. Remove from oven and rest for 15-20 minutes before carving.
Notes
- Glaze timing: Apply only in the last 30-45 minutes to prevent burning. Baste 2-3 times for layers of flavor.
- Pan liquid: Apple juice or cider in the pan creates warmth and keeps the ham moist. The pan juices are great for drizzling.
- Spiral-cut tip: Gently separate slices and spoon glaze between them for flavor in every bite.
- Slow cooker option: Use a 4-5 lb ham on a bed of diced apples. Pour glaze over, add ½ cup apple juice, and cook on low for 4-5 hours.
- Storage: Wrap tightly and refrigerate for 5-7 days, or freeze sliced portions for up to 2 months.