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Apricot & Apple Glazed Ham


Scale

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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