Lifestyle Food How to Make 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." By People Staff Published on July 30, 2022 11:46 AM Share Tweet Pin Email Photo: Caitlin Bensel "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." Ingredients Ingredient Checklist 1 (7-to-8-lb.) bone-in, spiral-cut smoked and cured ham2 cups apricot jam2 tablespoons unsalted butter, plus more for greasing aluminum foil2 tablespoons Dijon mustard2 tablespoons minced fresh sage1 tablespoon red wine vinegar⅛ teaspoon ground cloves⅛ teaspoon ground cinnamon1 fresh bay leaf Directions Instructions Checklist Step 1Preheat oven to 375°. Line a roasting pan with heavy-duty aluminum foil. Place ham, fat side up, on a roasting rack in pan. Use a knife to lightly score fat in a diamond pattern, taking care not to cut into the meat. Bake in oven 1 hour.Step 2While ham is baking, stir together apricot jam, butter, mustard, sage, vinegar, cloves, cinnamon and bay leaf in a small saucepan over medium-low heat. Bring to a simmer; cook, stirring occasionally, until glaze is thin and syrupy. Remove and discard bay leaf.Step 3After ham has baked 1 hour, brush with half of the glaze, and return to oven. Bake, brushing ham every 20 minutes with remaining glaze, until internal temperature reaches about 130°, 1 to 1 1/2 hours more. If glaze starts to burn, tent with a piece of greased aluminum foil.Step 4Emove ham from oven, and tent with a piece of greased foil. Let rest 10 minutes; carve and serve warm.