So delicious you will not want to wait until Easter to make it.
I have to give all the credit of this recipe to my husband, (Papa G, GA, or papagsmokinroundtop (instagram). He has honed his bar-b-quing skills since he was a teenager and he watched my dad bbq. Along the way of our 55 years of marriage he has picked up many skills in the culinary world.
Growing up, and that has taken a very long time, we always had ham for Easter dinner (or lunch). The ham was always baked the same way. My mother would cut criss crosses in the fat of ham and insert whole cloves and then toothpick pineapple slices all over the ham. The glaze was pineapple juice mixed with brown sugar and some mustard. Always delicious not matter who made it for Easter. And, of course we had to have deviled eggs and usually potato salad and I knew just about anything my mother made would be delicious.
PG happened up on a great bbq site years ago called Amazingribs.com where he has found many recipes and when he would asked a question someone would answer within a short time. This recipes happens to be one Chris Lilly from Big Bad BBQ in Decatur, AL. We first made this recipe in 2017 and I guess life got busy and I forgot about it; so for Easter 2024 we made it again and this time I thought I would tell you about it just in case you don’t watch every bbq show online and you are looking for something else to throw on your grill this Fall.
A lot of ingredients but probably have most of them in your pantry.
Making the sauce.
Awww, that’s our Woodlands outdoor kitchen. I miss all that equipment. He left that Kamoto Joe and bought an even bigger one when we moved to Round Top.
And then there was smoke.
Smoked Ham with Apricot Glaze
Ingredients
- Glaze:
- ½ cup apricot or peach preserves
- ½ cup honey
- ¼ cup chicken broth
- 2 tablespoons salad grade balsamic vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Dijon-style mustard
- 1 ½ teaspoons Worcestershire sauce
- ½ teaspoon soy sauce
- ½ teaspoon paprika or smoked paprika
- ¼ teaspoon black pepper
- ¼ teaspoon ground chipotle
- ¼ teaspoon garlic powder
- ⅛ teaspoon cinnamon powder
- ⅛ teaspoon rubbed sage sage powder
- ⅛ teaspoon ground cloves
- 8 lb. bone in ham fat trimmed*
Instructions
- Mix all the glaze ingredients and refrigerate until you need it. It will keep for several weeks.
- Heat the ham according to packaged directions. Heat for about 30 minutes then baste with a little of the glaze. Take a very large piece of heavy duty foil and put your ham in the center brush more sauce over ham then wrap up and continue baking for about an hour more or until hot. The last 20 minutes or so, over up the foil and brush ham again with the glaze. Any glaze left over can be used as a sauce when you serve the ham. If you would like it a little thinner then add a little more broth.
- If you are doing this on a smoker like the original recipe calls for, please read Chris' instructions for smoking the ham. The instructions are lengthy but end results amazing but just as amazing in the oven. Chris' recipe is at amazing ribs.com. https://amazingribs.com/tested-recipes/pork-recipes/ultimate-smoked-ham-recipe/
Recipe Notes
Do not use a spiral cut ham or a pre-glazed ham. Also, we like to double the glaze recipe so you have plenty of glaze/sauce.
No Comments