Smoked Bone-In Ham with Apricot and Apple Glaze
A delicious smoked bone-in ham with a sweet and tangy apricot and apple glaze, perfect for a special occasion or holiday meal.
Ingredients
Main Ingredients
- 1pieceBone-In Ham
- 1cupApricot, quartered
- 2pieceGranny Smith Apples, quartered
- 3/4cupApple Juice
Glaze
- 1/2cupApricot Preserves
- 1/2cupApple Butter
- 2tbspApple Cider Vinegar
- 1/2cupBrown Sugar
How to make Smoked Bone-In Ham with Apricot and Apple Glaze
Preparation
Add quartered Granny Smith apples, apricots, and apple juice to the bottom of an aluminum pan.
Remove the bone-in ham from the packaging and score it in both directions. Place the scored ham on top of the apples and apricots, meat side down.
Smoking the Ham
Fire up your smoker and bring it to 275 degrees F (135 degrees C) with a few chunks of applewood for added smoke flavor.
Once the smoker is ready, set the pan on the cooking grate and monitor the internal temperature.
Making the Glaze
Combine apricot preserves, apple butter, brown sugar, apple juice, and apple cider vinegar over medium heat until dissolved.
Bring to a simmer and reduce heat. Stir until the mixture thickens, about 15 minutes.
Glazing and Finishing
Once the ham reaches an internal temperature of 135 degrees F (57 degrees C), brush the glaze over the outside of the ham.
Continue cooking until the internal temperature hits 140 degrees F (60 degrees C).
Remove the pan from the smoker when the ham reaches 140 degrees F (60 degrees C) internal temperature.
Take the ham out of the pan and let it rest for a few minutes before carving.
Tips & Tricks
Use a box cutter or sharp knife to score the ham for better glaze absorption.
Let the ham rest before carving to retain its juices.
Saramin
(@678sarin)
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...