Katie Lee Biegel's Apricot-Glazed Ham
"This is the way I always cook my ham for the holidays," says The Kitchen star and author of the new It's Not Complicated cookbook. "Ham needs the sweetness that the jam provides, and I like the way the sugars caramelize and get slightly burned on the edges."
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Credit: Caitlin Bensel
Recipe Summary
"This is the way I always cook my ham for the holidays," says The Kitchen star and author of the new It's Not Complicated cookbook. "Ham needs the sweetness that the jam provides, and I like the way the sugars caramelize and get slightly burned on the edges."