apricot apple glazed ham
December 8, 2016

Apricot & Apple Glazed Ham

This Apricot & Apple Glazed Ham recipe is for a smaller “butt portion” smoked ham. I’m using Apricot and Apples to give it a fruity, sweet savory profile perfect for the Holidays.

For smaller portion hams you can choose either the butt or shank portion. Both are equally great, but you’ll get a little more meat with the “butt” or top portion. It also has a smaller bone to deal with when carving.

Today I’m cooking a Compart Duroc full smoked, butt portion ham.

apricot apple glazed ham

Start out by quartering 2 granny smith apples and placing them in a ½ size aluminum pan. Add 1 cup of apricots (I use the kind in a can) to the pan along with a ½ cup of Apple Juice for moisture. Remove the ham from the cryovac and use a box cutter or knife to score the ham in both directions. Place the scored ham on top of the apples/apricots meat side down.

apricot apple glazed ham

Fire up your smoker and bring it to 275⁰. For this cook I’m using the Gorilla – Kong ceramic grill running lump charcoal with a few chunks of apple wood scattered around for added smoke flavor. You’ll want to choose a mild wood for double smoking because it has already been fully smoked once. (Hence the Double Smoked name)

Once your pit is up and running (any pit can be used), set the pan on the cooking grate and let the smoker do it’s magic. Insert a good probe thermometer after an hour or so, and keep the cooking temp steady.

When the internal temperature reaches 135⁰, it’s time to glaze.

Apricot & Apple Glaze

  • ½ cup Apricot Preserves
  • ½ cup Apple Butter
  • ½ cup Brown Sugar
  • ¼ cup Apple Juice
  • 2 Tablespoons Cider Vinegar

Combine all the ingredients together over medium heat until dissolved. Bring to a simmer and reduce heat. Stir until the mixture thickens about 15min.

apricot apple glazed ham

Brush the glaze over the outside of the ham and continue cooking until internal temp hits 140⁰. Remove the pan from the smoker. You’ll need a pair of gloves for this. I use white cotton gloves under a pair of nitrile gloves.
Take the ham out of the pan and let it rest on your cutting board for a few minutes. It’s ready to carve and serve.
Either recipe can be used on any ham, just adjust your cook times to the internal temperature.

Whether you’re cooking a Whole Ham, Butt, or Shank portion, these are perfect for Christmas. Give them a try, and I hope everyone has a wonderful Christmas and Happy New Year!

Apricot & Apple Glazed Ham

Apricot & Apple Glazed Ham

Ingredients

  • 1 “butt portion” Ham
  • 1 Cup Apricots (quartered) I use the kind in a can
  • 2 Granny Smith Apples (quartered)
  • ½ cup and ¼ cup Apple Juice
  • ½ cup Apricot Preserves
  • ½ cup Apple Butter
  • ½ cup Brown Sugar
  • 2 Tablespoons Cider Vinegar

Instructions

  1. Add Apples, Apricots and ½ cup Apple Juice to bottom of ½ size aluminum pan.
  2. Remove the ham from the cryovac and use a box cutter or knife to score the ham in both directions. Place the scored ham on top of the apples/apricots meat side down.
  3. Fire up your smoker and bring it to 275⁰ with a few chunks of apple wood scattered around for added smoke flavor.
  4. Once your pit is up and running, set the pan on the cooking grate and monitor the internal temp.
  5. While ham cooks, make the glaze by combing Apricot Preserves, Apple Butter, Brown Sugar, Apple Juice and Cider Vinegar together over medium heat until dissolved. Bring to a simmer and reduce heat. Stir until the mixture thickens about 15min.
  6. Once the ham reaches an internal temperature of 135⁰, Brush the glaze over the outside of the ham and continue cooking until internal temp hits 140⁰.
  7. When ham reaches 140⁰ internal, remove the pan from the smoker.
  8. Take the ham out of the pan and let it rest for a few minutes. It’s ready to carve and serve.
  9. Enjoy!
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Malcom Reed
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I'm Malcom Reed and these are my methods and techniques for mouth-watering, slow-smoked BBQ. Recipes, videos, detailed procedures and BBQ tips.

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