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Guajillo-Rubbed Apricot Sage Glazed Ham

Guajillo-Rubbed Apricot Sage Glazed Ham
  • Prep 15 min
  • Total 1 hr 45 min
  • Ingredients 8
  • Servings 10
Ericka Sanchez


  • 1 bone-in ham (7 to 9 lb)
  • 20 whole cloves
  • 3 tablespoons dried guajillo chili powder
  • 1 tablespoon olive oil
  • 7 oz Cascadian Farm® organic apricot fruit spread
  • 1/3 cup sherry cooking wine
  • 1 teaspoon dried sage
  • 1 teaspoon mustard powder


  • 1
    Preheat oven 325°F.
  • 2
    Place ham cut-side down on a shallow cooking pan. With a small knife cut cross-hatch incisions 1/2 inch deep around ham. Sprinkle and rub guajillo powder all over ham. Insert whole cloves in openings of cross-hatches evenly around ham. Set aside.
  • 3
    In a medium saucepan on medium-low heat, heat oil. Add apricot preserves and wine. Stir until preserves have liquefied a bit. Add dried sage and mustard powder. Stir and continue cooking for 10 minutes until all ingredients have combined.
  • 4
    With a barbecue brush, brush one-third of glaze on ham, evenly distributed. Place in the oven and bake for 1 hour and 30 minutes, glazing every 20 minutes.
  • 5
    Remove from oven, let cool slightly, slice and enjoy.

Expert Tips

  • Out of cooking sherry, use orange juice instead.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Ericka Sanchez
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