So your Easter ham looks… fine. But “fine” doesn’t get oohs, aahs, and second helpings. Let’s give it a glossy, golden lattice of apricot-mustard magic that takes 12 minutes and zero culinary bravado. You’ll brush, crisscross, blast with heat, and boom: shine, tang, and sticky-sweet edges that make every slice taste like a holiday flex.
Why This Glaze Wins (Fast)
You don’t need a dozen ingredients or an afternoon. You need fruit jam, mustard, and heat. That’s it.
The apricot brings bright, sunny sweetness. The mustard adds bite and balances the sugar so the ham doesn’t taste like dessert. And the lattice pattern? It isn’t just for show. It creates more edges to caramelize, which equals more flavor.
The 12-Minute Apricot-Mustard Lattice Glaze
You’ll glaze a fully cooked ham that’s already hot or about to reheat. This is the last-minute shine, not the whole roast. FYI: We’re talking 12 minutes of actual action, not counting the ham’s warming time.
What You Need
- 1/2 cup apricot preserves (not jelly; chunkiness helps)
- 3 tablespoons Dijon mustard (or grainy; yellow works in a pinch)
- 1 tablespoon brown sugar (light or dark)
- 1 tablespoon apple cider vinegar (or orange juice)
- 1/2 teaspoon ground ginger (optional but lovely)
- Pinch of salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter (gloss and richness)
Equipment
- Small saucepan
- Pastry brush or spoon
- Sharp knife for scoring
- Aluminum foil
Step-by-Step: From “Meh” to “Whoa”
You can do this with a bone-in half ham, spiral-sliced, or a small boneless roast. If spiral-sliced, be gentle so you don’t separate all the layers during brushing.
- Warm the ham to 120–130°F internally if it’s chilled. Tent with foil and heat at 300°F. You don’t need it screaming hot yet, just ready for glaze. IMO, warm ham grabs glaze better.
- Mix the glaze: In a saucepan over medium-low, melt butter, then whisk in apricot preserves, mustard, brown sugar, vinegar, ginger, salt, and pepper. Simmer 2–3 minutes until smooth and glossy.
- Score the ham: Uncover and pat dry. With a sharp knife, score a shallow crosshatch (about 1/4 inch deep, 1-inch diamonds). This gives the glaze something to grip.
- Brush the first coat generously over the entire ham. Get into the cuts. Pop it back in the oven at 400°F for 5 minutes to set the base layer.
- Create the lattice shine: Brush a second coat, then brush again in the opposite direction to build a crisscross pattern. This repeats over the scored lines and forms that lacquered lattice look. Back into the oven for 4–5 minutes.
- Optional final kiss: For ultra shine, switch to broil for 1–2 minutes. Watch like a hawk. You want bubbling and caramel edges, not a charred Easter regret.
- Rest and serve: Let it sit 5–10 minutes so the glaze sets. Slice and flex.
Taste Tweaks You’ll Brag About
You can keep the classic apricot-Dijon combo, or play. Just keep the sweet/tang balance roughly even. Here are easy, solid twists:
Flavor Add-Ins
- Smoky Heat: Add 1/2 teaspoon smoked paprika and a pinch of cayenne.
- Maple Citrus: Swap brown sugar for 2 teaspoons maple syrup and add orange zest.
- Ginger-Peach: Use peach preserves and fresh grated ginger.
- Bourbon Glitz: Stir in 1 tablespoon bourbon with the vinegar. Let it simmer to mellow the alcohol.
Mustard Options
- Dijon: Clean, sharp, classic.
- Whole-grain: Rustic look, great texture.
- Yellow: Sweeter, kid-friendly, nostalgic ballpark vibes.
Pro Moves for A+ Glaze
Want professional polish without chef-school energy? Use these:
- Dry the surface before glazing. Moisture blocks caramelization.
- Double brush, double bake. Layers build shine and flavor.
- Keep it shallow when scoring. Deep cuts bleed juices and dry the meat.
- Use heat in short bursts. High heat caramelizes sugars fast; linger and it burns.
- Strain your glaze if you want glassy smoothness (optional). I like the rustic jam bits, FYI.
Lattice Look: Do I Need Special Tools?
Nope. Your brush and a decent knife do the trick. The score lines guide the brush strokes so the glaze pools slightly at intersecting points. That’s how you get those mahogany squares that scream “I tried,” even though you barely did.
What If My Ham Is Spiral-Sliced?
It still works. Brush from top to bottom with your first coat to get into the cuts. For the lattice pass, go side-to-side gently so you don’t separate the slices. Short, light strokes keep the pattern intact.
Serving Ideas That Make It a Meal
The glaze pairs beautifully with savory, crunchy, and fresh elements. Build your plate so the sweetness doesn’t dominate.
- Herby sides: Roasted carrots with cumin and dill. Green beans with lemon and almonds.
- Starchy besties: Scalloped potatoes, chive mashed potatoes, or buttered egg noodles.
- Fresh contrast: Arugula salad with shaved fennel and citrus.
- Leftover win: Toasted brioche, ham slices, and a swipe of extra glaze + sharp cheddar. Breakfast of champions.
FAQ
Can I make the glaze ahead?
Yes. Make it up to 3 days ahead and refrigerate. Warm gently before brushing so it spreads easily. If it thickens, add a teaspoon of water or orange juice to loosen.
What if I don’t have apricot preserves?
Use peach, pineapple, or orange marmalade. Keep the 1/2 cup amount and taste for sweetness—marmalade runs more bitter, so add an extra teaspoon of brown sugar if needed.
How do I avoid burning the glaze?
Sugar burns fast at broil temps. Keep your oven rack in the middle, not right under the element. Bake in short intervals, check often, and pull it the second you see deep bubbles and color. Char = bitter. Shine = happy.
Do I need to remove the ham skin?
If the ham has a thick rind, trim it down to a thin fat cap (about 1/4 inch). The glaze clings to fat and crisp edges beautifully. Too much rind blocks flavor and gets rubbery—hard pass.
Can I use this on turkey or chicken?
Totally. Brush during the last 10–15 minutes of roasting poultry. The sweet-tangy combo loves crispy skin. On chicken thighs, it’s an absolute crowd-pleaser, IMO.
How much glaze do I need for a big ham?
For a 7–9 lb ham, double the recipe. You want enough for two generous coats and a tiny bit for last-minute touch-ups after slicing.
Wrap-Up: Your 12-Minute Easter Flex
This apricot-mustard lattice glaze gives your ham megawatt shine and just-right tang with almost no effort. You score, brush, bake, repeat—then watch everyone ask for your “secret.” Keep it simple, keep it glossy, and enjoy those caramelized edges. And if you want to say it only took 12 minutes? That’s our little secret, FYI.