I thought a sweet and savory glaze would be a great compliment to the saltiness of the ham. I happen to have a great recipe for an apricot mustard glaze that I use in some of my other recipes that’s perfect for this ham.
I like using spiral-sliced hams as I can cover more of the ham in the apricot mustard glaze. However, if you don’t happen to have one on hand, you certainly can glaze the outside of pretty much any ham.
Preheat oven to 325 degrees. In a small bowl whisk together jam, mustard and balsamic. Place ham on a rack or a small plate turned upside down in a baking dish. Brush glaze generously on the ham, getting some of the glaze down into the slices.
Pour 1 cup of water into the bottom of the baking dish. Cover ham with aluminum foil. Bake ham for 15 minutes per pound. After 40 minutes, remove foil.
Brush glaze generously onto ham, getting some in-between the slices. Bake for an additional 20 -30 minutes, until glaze is starting to caramelize, and the internal temperature of the ham reaches 140 degrees.