Holiday Ham with Sugar-free Apricot Glaze

Cooking Recipes Catalogue

This holiday showpiece is simple to prepare, as well as being great for phase 2.

INGREDIENTS (for 1 servings):


  • When heating your precooked ham, follow these guidelines: To avoid drying out ham, heat it slowly in a 325 degrees F oven.
  • Do not use sharp utensils that may pierce the ham, since piercing allows valuable juices to escape.
  • Using a thermometer is the most accurate method for testing doneness. Do not let the thermometer touch a bone - it will result in an inaccurate reading.
  • Remove the ham when it has reached a temperature that is 5 to 10 degrees lower than the recommended temperature for doneness. During the 10 to 15 minute resting period, the ham will continue cooking and will reach the proper temperature. Following this method will ensure that the meat will not be overcooked. (Overcooked pork tastes dry and tough.) Letting it stand will also make it easier to carve.

  • Here are recommended internal temperatures for proper doneness:

    Fresh hams: 160 degrees-170 degrees F

    Whole leg or half leg: 160 degrees-170 degrees F

    Smoked whole or half ham: 160 degrees F

    Smoked and fully cooked ham: 130 degrees-140 degrees F


    This recipe is optimal for Phase 2 of the South Beach Diet.