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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

  1. Mix all the glaze ingredients and refrigerate until you need it. It will keep for several weeks.
  2. 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.
  3. 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.