Smoked Bone-In Ham with Apricot and Apple Glaze recipe

Smoked Bone-In Ham with Apricot and Apple Glaze

by Saramin (@678sarin)
Prep Time
20min
Cook Time
3hr 0min
Total Time
3hr 20min

A delicious smoked bone-in ham with a sweet and tangy apricot and apple glaze, perfect for a special occasion or holiday meal.

Ingredients

8 Servings
(1 serving = 1 slice of ham)

Main Ingredients

  • 1piece
    Bone-In Ham
  • 1cup
    Apricot, quartered
  • 2piece
    Granny Smith Apples, quartered
  • 3/4cup
    Apple Juice

Glaze

  • 1/2cup
    Apricot Preserves
  • 1/2cup
    Apple Butter
  • 2tbsp
    Apple Cider Vinegar
  • 1/2cup
    Brown Sugar

How to make Smoked Bone-In Ham with Apricot and Apple Glaze

Preparation

  1. Add quartered Granny Smith apples, apricots, and apple juice to the bottom of an aluminum pan.

  2. 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.

    Step 1.1: Remove the bone-in ham from the packaging and score it in both directions

Smoking the Ham

  1. Fire up your smoker and bring it to 275 degrees F (135 degrees C) with a few chunks of applewood for added smoke flavor.

  2. Once the smoker is ready, set the pan on the cooking grate and monitor the internal temperature.

    Step 2.1: Once the smoker is ready, set the pan on the cooking grate and monitor the internal temperature

Making the Glaze

  1. Combine apricot preserves, apple butter, brown sugar, apple juice, and apple cider vinegar over medium heat until dissolved.

  2. Bring to a simmer and reduce heat. Stir until the mixture thickens, about 15 minutes.

    Step 3.1: Bring to a simmer and reduce heat

Glazing and Finishing

  1. Once the ham reaches an internal temperature of 135 degrees F (57 degrees C), brush the glaze over the outside of the ham.

    Step 4.1: Once the ham reaches an internal temperature of 135 degrees F (57 degrees C), brush the glaze over the outside of the ham
  2. Continue cooking until the internal temperature hits 140 degrees F (60 degrees C).

  3. Remove the pan from the smoker when the ham reaches 140 degrees F (60 degrees C) internal temperature.

  4. Take the ham out of the pan and let it rest for a few minutes before carving.

    Step 4.1: Take the ham out of the pan and let it rest for a few minutes before carving

Tips & Tricks

  1. Use a box cutter or sharp knife to score the ham for better glaze absorption.

  2. Let the ham rest before carving to retain its juices.

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Recipe by

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...