Fig Glazed Ham

Please note that this recipe is not AIP/Paleo. However, I'm looking forward to changing the recipe to make it compliant soon.

I’m not a huge fan of super sweet meats so the traditional glazed ham doesn’t appeal to me. I’m not into ‘meat candy’ as a main dish. I thought I’d try to layer the flavors so that it’s not a one-note glaze. Instead of using jam, honey or sugar, I used a fruit spread so that you get a more natural sweetness from the fruit. The fruit spread tastes like the essence of the fruit, which I love. The other herbs and spices I used all compliment the fig and taste great with the ham. The ham is delicious and slightly fruity.

If you have leftovers, you can throw them into fried rice, soups or my Herbed Cauliflower Rice recipe. Don’t forget to save the bone to use in my Leftover Ham Bone Soup as well.

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5 from 2 votes

Fig Glazed Ham

The herbs and spices compliment the fig fruit spread in this Fig Glazed Ham and taste great with the ham. The ham is delicious and only slightly fruity.

Prep Time20 minutes mins

Cook Time1 hour hr

Resting Time10 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Main Dish

Cuisine: American

Servings: 6 people

Calories: 63kcal

Author: Beth Chen

Ingredients

• 1 Spiral Sliced Ham about 7 pounds
• 3 tablespoons Butter melted
• 2 tablespoons Fresh Thyme chopped
• 1/4 cup Cider Vinegar
• 1/4 cup Just Jan’s Fig Fruit Spread
• 1 tablespoon Brown Sugar
• 1 teaspoon Worcestershire Sauce

Instructions

• Remove the ham from the refrigerator (still wrapped) a couple of hours before you intend to cook it so that it can get closer to room temperature.
• Preheat oven to 325°F while you prepare the glaze.
• Add the butter, thyme, vinegar, fruit spread, brown sugar and Worcestershire sauce in a small bowl stir until combined.
• Place the ham vertically in a glass casserole dish. Since this is a spiral cut ham and already cooked you are essentially just reheating so you don’t want to dry out the meat. Standing it up will compress the slices so less moisture escapes and allow the glaze to drip down the slides.
• Using a pastry brush, brush about 1/3 of the glaze over the ham.
• Loosely cover the ham with aluminum foil and then place ham in oven for about 20 minutes then baste.
• Put the foil over the ham and then back into the oven cook for another 20 minutes.
• Take the ham out of the oven and use the remaining glaze to baste one last time. Leave the foil off for the last 20 minutes to allow the ham to brown.
• Total cooking time should be about 1 hour (about 10 minutes per pound) until the internal temperature of the ham is 110°-120° (use a meat thermometer).
• When the ham is finished, remove from the oven, cover with the foil and then let rest about 10 minutes.