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!


Malcom Reed
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About the Author

I am Malcom Reed and my brother, Waylon, and I are the Killer Hogs competition bbq team. Here at HowtoBBQright.com, I want to give you my secrets, methods and techniques you need to produce competition-quality BBQ. I want to give enough detail for BBQ novices, but still offer information that is useful for the professional BBQ cooks. I only focus on REAL bbq. And I take it seriously.

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