This simple 3-ingredient glaze caramelizes on the outside of the ham, creating a sweet and tangy coating that perfectly complements the smoky, salty meat. A must-try recipe for any holiday meal or Sunday brunch, from Twin Cities food blogger greens & chocolate.

The weeks around Easter always signal the start of a bright and cheery time of year. Not only does the green grass start to pop through the brown ground, but if we’re lucky, daffodils start making an appearance, too. Even better, our palates start making the switch from hotdishes and meatloaf to plates filled with greens. It never ceases to amaze me how my cravings naturally change from season to season!

When Easter brunch rolls around, I love a perfectly glazed ham along with roasted potatoes, buttered green beans and a fresh green salad. It’s the perfect combination of comfort food and fresh produce.

If you’re in charge of the ham this year, Apricot Bourbon Glazed Ham will make you the star of Easter brunch – or any brunch, for that matter. It is easy as can be, with a total of four ingredients, and the baking is straightforward. I never knew that making a ham could be so easy. The only thing consuming about baking a ham is the amount of time it takes.

I baked my ham without the glaze for a portion of the baking time, and then I added the apricot and bourbon glaze, basting it every 20 minutes for the remainder of the cook time. This was a total of almost 2 hours of baking time – not all day, but not quick, either. I must say, though, this ham is worth every minute!

I used a spiral-cut ham in this recipe, as I love how easy they are to cut and serve. Not only that, they look impressive after coming out of the oven, especially with this delectable glaze on top. The perfectly portioned slices are really easy to cut or even just pull off, and make serving this ham a breeze.

The glaze is, as mentioned, incredibly simple with only three ingredients – apricot jam, bourbon and Dijon mustard. The combination is sweet, tangy and irresistible after caramelizing on the outside of the smoky ham. Believe me, you won’t be able to stop picking pieces off once you start nibbling!