A delicious smoked bone-in ham with a sweet and tangy apricot and apple glaze, perfect for a special occasion or holiday meal.
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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.
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.
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.
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.
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.
What is the best way to store leftover smoked bone-in ham with apricot and apple glaze?
To store leftover smoked bone-in ham with apricot and apple glaze, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be stored in the refrigerator for up to 3-5 days. For longer storage, consider freezing the ham, where it can last for up to 2-3 months.
Can I substitute the apricot preserves in the glaze for another fruit preserve?
Yes, you can substitute apricot preserves with other fruit preserves like peach or raspberry for a different flavor profile. Just keep in mind that the sweetness and tanginess may vary slightly, so adjust the sugar in the recipe accordingly.
What side dishes pair well with smoked bone-in ham for a holiday meal?
Smoked bone-in ham with apricot and apple glaze pairs beautifully with side dishes like roasted vegetables, creamy mashed potatoes, green bean casserole, or a fresh spinach salad. The sweet and tangy flavors of the ham complement these sides perfectly.
Is this smoked bone-in ham recipe suitable for gluten-free diets?
Yes, this smoked bone-in ham recipe is naturally gluten-free as it primarily uses meat and fruits. However, always check the labels of your ingredients, especially the apple butter and preserves, to ensure they do not contain any gluten-containing additives.
How long should I smoke the bone-in ham for optimal flavor and tenderness?
For optimal flavor and tenderness, smoke the bone-in ham at 275 degrees F (135 degrees C) until it reaches an internal temperature of 140 degrees F (60 degrees C). This usually takes about 2-3 hours, depending on the size of the ham. Make sure to monitor the temperature closely for the best results.
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 in creating easy-to-follow recipes inspired by global cuisines. With a focus on fresh, wholesome ingredients, they make cooking accessible and enjoyable for cooks at any level.
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