Spiral Ham with Apricot Rum Glaze

Apricot-Rum Glazed Spiral Ham is an ideal centerpiece for holiday meals — simple to prepare because the ham is already fully cooked. All you need to do is gently reheat it and add a bright, flavorful glaze that turns a store-bought spiral ham into something special.

Apricot-Rum Glazed Spiral Ham

Ham is a great choice for celebrations because it feeds a crowd, is forgiving to prepare, and makes terrific leftovers. Leftover ham adds savory depth to soups, stews, fried rice, omelets and casseroles. Save the ham bone — it’s perfect for making rich soups and bean dishes that benefit from long simmering.

This version of apricot-rum glazed spiral ham was adapted slightly from a holiday cookbook collection that celebrates seasonal meals and family traditions. The glaze is intentionally simple — just apricot preserves and dark rum — so the ham’s natural flavor shines through and the glaze caramelizes nicely in the oven.

Why choose a glazed spiral ham?

Pre-sliced spiral hams are sold fully cooked, so preparing one is mostly a matter of reheating evenly and applying a glaze that caramelizes without burning. If your ham came with a factory glaze packet, skip it — making your own glaze with high-quality preserves and a splash of rum or citrus gives far better flavor and fewer questionable additives.

Leftover ideas

Leftover Ham Bone Soup with Potatoes and Cabbage
Pressure Cooker Split Pea Soup with Ham
16 Bean Soup with Ham and Kale
Leftover Ham Fried Cauliflower Rice
Veggie Ham Egg and Cheese Bake

Apricot-Rum Glazed Spiral Ham — Ingredients

1 whole Hickory smoked, fully cooked spiral-cut ham (about 6 to 8 pounds)
3 tablespoons apricot preserves
3 tablespoons dark rum

Instructions

Preheat the oven to 325°F (163°C).
Place the ham, cut side down, on a rack in a roasting pan. Pour 1 cup of water into the bottom of the pan to keep the ham moist during reheating.
Bake the ham on the lower oven rack for about 1 hour. This initial time helps warm the interior without over-browning the outside.
While the ham bakes, make the glaze: combine the apricot preserves and dark rum in a small saucepan over medium heat. Whisk as the mixture heats until it becomes bubbly and slightly thickened, about 5 to 8 minutes. Keep an eye on it so the sugars don’t scorch.
After the first hour, remove the ham from the oven and brush the apricot-rum glaze evenly over the surface, getting into the spiral slices where possible.
Return the glazed ham to the oven and continue baking for another 50 to 60 minutes, basting with additional glaze if desired. Total reheating time will vary; an approximate guideline for fully reheating a cooked spiral ham is 10 to 12 minutes per pound, but this recipe’s method warms more gently with the staged glazing.
When the glaze is nicely caramelized and the ham is heated through, remove it from the oven and let it rest for 10 to 15 minutes before slicing and serving.

Serving size and nutrition (approximate)

Serving size: 3 ounces. Calories: 145 kcal. Carbohydrates: 10.5 g. Protein: 15 g. Fat: 7 g. Saturated fat: 1.5 g. Cholesterol: 55 mg. Sodium: 851 mg. Sugar: 9 g.

Tips and variations

If you prefer no alcohol, substitute an equal amount of apple juice, orange juice, or water mixed with a touch of orange zest for a bright, fruit-forward glaze.
Watch the glaze closely during the final bake — sugars can go from caramelized to burnt quickly. Tent the ham with foil if the exterior browns too fast.
To add depth, stir a teaspoon of Dijon mustard or a pinch of ground ginger into the apricot preserves before heating.
Keep the ham bone for making soups or beans — simmer it gently to extract flavor, then strain and use the broth as a base for hearty winter soups.

Storage

Refrigerate any leftover ham within two hours of serving. Stored in an airtight container, sliced ham will keep well for 3 to 4 days in the refrigerator. You can freeze ham portions for longer storage; use freezer-safe packaging and consume within a few months for best quality.

Final notes

This simple apricot-rum glaze turns an ordinary spiral ham into an elegant, festive main dish with minimal fuss. The recipe highlights the ham’s natural flavor while adding a glossy, slightly sweet finish that guests will love. If you try this recipe, consider saving the bone and using leftovers to make warming soups and casseroles.