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Smoked ham

Entree/ Pork

Smoked Ham with Spiced Apricot Glaze

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.

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