Apricot & Apple Glazed Ham | Smoked Ham Recipe with Apricot Glaze
Ойын-сауық
Double Smoked Ham with Apricot Glaze | Smoked Holiday Ham Recipe
For more barbecue and grilling recipes visit: howtobbqright.com/
Today I’m cooking a fully smoked, butt portion ham. Start out by quartering 2 granny smith apples and placing them in a ½ size aluminum pan. Add 1 cup of apricots (I use the kind in a can) to the pan along with a ½ cup of Apple Juice for moisture.
Remove the ham from the cryovac and use a box cutter or knife to score the ham in both directions.
Place the scored ham on top of the apples/apricots meat side down.
Fire up your smoker and bring it to 275⁰. For this cook I’m using the Gorilla - Kong ceramic grill running lump charcoal with a few chunks of apple wood scattered around for added smoke flavor.
You’ll want to choose a mild wood for double smoking because it has already been fully smoked once. (Hence the Double Smoked name)
Once your pit is up and running (any pit can be used), set the pan on the cooking grate and let the smoker do it’s magic. Insert a good probe thermometer after an hour or so, and keep the cooking temp steady.
When the internal temperature reaches 135⁰, it’s time to glaze.
Apricot Glaze
- ½ cup Apricot Preserves
- ½ cup Apple Butter
- ½ cup Brown Sugar
- ¼ cup Apple Juice
- 2 Tablespoons Cider Vinegar
Combine all the ingredients together over medium heat until dissolved. Bring to a simmer and reduce heat. Stir until the mixture thickens about 15min.
Brush the glaze over the outside of the ham and continue cooking until internal temp hits 140⁰. Remove the pan from the smoker. You’ll need a pair of gloves for this. I use white cotton gloves under a pair of nitrile gloves.
Take the ham out of the pan and let it rest on your cutting board for a few minutes. It’s ready to carve and serve.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: h2qshop.com/
Пікірлер: 54
I love watching this guy bbq
I used this recipe for our Easter ham last week. We're not big fans of ham but wanted to try it on BGE. I followed your recipe and it was absolutely phenomenal, a great hit with the family. I'm a big fan of your recipes and videos!
Malcolm you are usually emotionless during your videos. I suppose that it is because making good food is second nature to you but I loved it when at 7:36 you realized after tasting the ham how good you are. Thanks for sharing sir.
I did this last Christmas, and it was awesome. Gonna do it again today. Malcom, you my boy!!
When someone gets toward the end of an instructional video and adds "Now let's talk real quick about what we did," you know you're dealing with a certified Friend of the People. Thanks, Malcolm.
boxcutter is a brilliant idea
Awesome, you are the man. That looks really good. Will have to try
Great idea with the box cutter
Both looked very very tasty!!! Well done!
Did it and loved it. Thanks for the recipe. Big hit on Christmas.
Love the charcoal circle also
That Ham looks Delicious! Videos like this is what got me into smoking. Great job👍🏻
Malcolm always coming through!! I wanted to switch up the ham for Thanksgiving and didn't really need to look far love all your vids bro
Awesome Job! looks great! I'm going to have to try this recipe... Thank you!
I love you & this recipe! I will be doing this recipe for New Year's dinner. THANK YOU!! 😋
Lol Malcolm ham so good it almost knocked him out lol
So I'm going to need an invite to all your meals because everything you make looks amazing!!!
Awesome!
hey Malcolm great video keep up the good work
you're my hero
You're the best! Making this today along with your whole smoked turkey recipe on my green mountain grill for Thanksgiving. Thanks a bunch!
@MelloHubb
6 жыл бұрын
randyrnification how was the ham? Debating on doing it today
Making this either today or tomorrow.
@user-ro9dz4of5y
5 жыл бұрын
Made this last night, it was amazing!!! Another winner from Malcolm Reed!!!!!!!
yum
Hey Malcom, can I use red oak lump coal? Or is that to heavy? Going to do this Saturday. Thanks bro, keep doin' what you do.
yum yummy yum yum lol
Hey Malcom, love your videos. How do you like the Kong?
@howtobbqright
7 жыл бұрын
it's great. My only complaint is they don't have a heat diverter - but I'm told they are about to add one this year.
I couldn't quite get the brand of ham you got. It looks so good. I wonder if I can find it here? Great video.
@arciefan
2 жыл бұрын
I'm not far from Malcom and don't recall seeing them here in Little Rock. Compart Duroc premium Hickory Smoked Bone in Ham is what he has, don't know if he ordered it or has it local there.
Malcolm, I've recently started smoking meats and you have been my smoking teacher for the last year. I have a question about the charcoal. Since you only lit a portion of your lump charcoal, are you concerned about a strong test since your coals have not ashed over? When I smoke a pork butt and add coals to keep my temps up, I always start the coals I'm adding in a chimney first. After looking at this video, I am wondering if I can simply add charcoal to my hot fire without using a chimney first?
@howtobbqright
7 жыл бұрын
I add charcoal to my fire. The coals don't have to be ashed over first when you are smoking. If you have the proper airflow you will get a light, blue smoke through the entire cooking process that way.
Malcom, if you were using this glaze on a spiral cut ham, would you score it? I've discovered that a glaze doesn't usually flow into the spiral cuts to an appreciable extent. Do you think it would make the spiral slices unattractive?
How does this grill compare to the GBE?
Yes that bite through him back
If i ordered that ham online,i would pay double what you pay for it. have to stick with my cheap ham. love your videos.
@howtobbqright
7 жыл бұрын
You can find butt portion hams in pretty much every grocery store this time of year.
How will this translate to a Traeger pellet grill as far as temp and cooking time for a rich smoked flavor?
@paulmillen8567
5 жыл бұрын
As a general rule, pellet smokers produce less smoke at higher temperatures. If I were doing it on my pellet pit, I'd smoke it at a lower temperature (say 175°) for and hour or hour and a half and then turn the temperature up to the 275-300° suggested temperature to finish the cook. That would add smoke flavor but also take and hour or more longer to get to your target 140° internal temperature.
I have some Tony Chacheres Honey Bacon @ BBQ Injectable marinade and am wondering if it would be good if I injected a ham with it or what would you do. I was going to use it in a turkey but the wife said no lol
@howtobbqright
7 жыл бұрын
Hams like these are already fully cooked. You won't be able to inject them - just won't work.
@howtobbqright
7 жыл бұрын
it would work really great in a turkey!
@chrisgreer4285
7 жыл бұрын
HowToBBQRight Malcom Reed . Would it work on a uncooked ham and have you ever tried that. I was thinking about doing that but not sure
2 in a day? Wow
Malcom I watched this video as always but wanted to order this ham but when I went to compart's web site that ham was not on their site… any help on how to order it?
@GregTPI
7 жыл бұрын
By the way, great video as always. I love the way you enjoyed tasting it.
@howtobbqright
7 жыл бұрын
If you have a local butcher, they can usually order directly from Compart and save you on shipping costs. They can get the hams - because I just checked on the website and didn't see them either.
Has anyone tried adding a little rub before the smoke ?
Why didn’t you use a heat deflector.
Hey Malcom, you are only going to 140* because it's already fully cooked? Just getting it warmed up then? Thank you sir! IG: alar_rya
is that pork or beef
boogie2988?