Prep 15 mins
Cook 2 hrs
You can also make this recipe using a 5-6 pound turkey breast, directions on cooking stated below. If you like lots of glaze then double the molasses/apricot jam mixture amount. Cooking time is for ham and the servings are only estimated.
- 1 cup molasses
- 1 (12 ounce) jar apricot jam
- 2 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons vanilla
- 3⁄4 cup strong brewed coffee (cooled)
- 1 (9 lb) cooked ham, half (bone-in smoked ham, can use a slightly small ham)
- In a bowl stir together all ingredients except the ham until well blended.
- Reserve 1 cup molasses-coffee sauce in a small bowl; set aside.
- Place the ham in a lightly greased 13 x 9-inch baking pan; pour the remaining molasses-coffee mixture evenly over the ham.
- Bake (lowest oven rack) at 350 degrees for 2 hours or until a meat thermometer reaches 140 degrees, basting with sauce about every 15-20 minutes.
- Cover loosley with lightly greased foil the last 30 minutes of baking to prevent excessive browning.
- Remove ham from baking pan and let stand at room temperature for 30 minutes before slicing.
- Heat the reserved 1 cup molasses-coffee sauce and serve with ham.
- FOR THE TURKEY BREAST; substitute one (5-6 pound) bone-in turkey breast with skin left on.
- Season with black pepper.
- Place the turkey breast in a greased 11 x 7-inch baking pan; cover tightly with foil.
- Proceed with directions above.
- Bake in a 350 degree oven for 1 hour; uncover and bake for another 1 hour or more or until a thermometer reads 170 degrees, basting with molasses-coffee sauce about every 15 minutes the last hour or more of baking.
- Serve with reserved sauce.
This was amazing. I will probably never buy a spiral ham again. This ham was so much better than the one that I served for Christmas! A little harder to cut, but is worth adapting to. I used pineapple apricot jam that I made and it was enjoyed by all! Thanks for posting.
This was great. I have been looking for a new way to cook turkey breast & I have found it. I used a 4lb boneless breast and it turned out perfectly. The only deviation I made was to brine the breast for 1 hour in salt water prior to beginning. The leftovers were great in my sandwich today at lunch too! The glaze really made my tongue think ham, but my waistline say turkey.
Thank you Kittencal for posting this glaze. I used it on a turkey ham and it was awesome. I injected some of the glaze in the ham and added about an eighth of a cup of whiskey to the glaze. This is definetely a winner and a keeper.