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  • 1 spiral sliced ham (7 to 8 pounds)
  • 1-1/2 cups Stonewall Kitchen apricot preserves
  • 1 cup Food Club brown sugar
  • 1/4 cup Asian-style hot mustard
  • 1 tablespoon Worcestershire sauce
  • 3/4 cup panko breadcrumbs
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh Italian parsley leaves
  • 2 tablespoons Full Circle Organic unsalted butter, melted
  • 2 teaspoons grated lemon zest
  • 1/2 cup hot water


  1. Place roasting rack in large roasting pan. Place ham, cut side down, on rack in pan; add 1/2-inch water to pan. Cover ham loosely with aluminum foil; let stand 30 minutes. Preheat oven to 325°. Bake ham 1 hour.
  2. In small saucepan, heat preserves, brown sugar, mustard and Worcestershire to a simmer over medium heat; simmer 2 minutes. In small bowl, stir breadcrumbs, chives, parsley, butter and zest.
  3. Brush ham with some glaze; bake, uncovered, 20 minutes, brushing with glaze after 10 minutes. Remove ham from oven; increase temperature to 400°. Brush ham with glaze; sprinkle with breadcrumb mixture. Bake 10 minutes longer or until internal temperature reaches 135° and breadcrumbs are browned.
  4. Transfer ham to serving platter; cover loosely with aluminum foil. Let stand 15 minutes before serving (internal temperature will rise to 140° upon standing). Stir water into remaining glaze; serve with ham.

Facts. Finds. Flavors.

Serve with coarse ground mustard, if desired.

  • 564 Calories
  • 13g Fat (3g Saturated)
  • 172mg Cholesterol
  • 2807mg Sodium
  • 51g Carbohydrates
  • 0g Fiber
  • 60g Protein