This Apricot & Apple Glazed Ham recipe is for a smaller "butt portion" smoked ham. I'm using apricot and apple to give it a fruit, sweet savory profile perfect for the Holidays.
Apricot & Apple Glazed Ham
Apricot & Apple Glazed Ham made with a variety of sweet ingredients and great to eat for the Holidays!
1 “butt portion” Ham
1 cup Apricots (quartered) I use the kind in a can
2 Granny Smith Apples (quartered)
1/2 cup and 1/4 Apple Juice
1/2 cup Apricot Preserves
1/2 cup Apple Butter
1/2 cup Brown Sugar
2 tablespoons Cider Vinegar
Add apples, apricots, and 1/2 cup apple juice to bottom of 1/2 size aluminum pan.
Remove the ham from the cryovac and use a box cutter or knife to score the gam in both directions. Place the scored ham on top of the apples/apricots meat side down.
Fire up your smoker and bring it to 275 degrees with a few chunks of apple wood scattered around for added smoke flavor.
Once your pit is up and running, set the pan on the cooking grate and monitor the internal temp.
While ham cooks, make the glaze by mixing 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 15 minutes.
Once the ham reaches an internal temperature of 135 degrees, brush the glaze over the outside of the ham and continue cooking until internal temp hits 140 degrees.
When ham reaches 140 degrees internal, remove the pan from the smoker.
Take the ham out of the pan and let it rest for a few minutes. It’s ready to carve and serve.