Double-Smoked Ham with Apricot Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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A ham may be fully cooked and usually smoked as well, but another round in the smoker and a tasty glaze really take it to the next level. The apricot-soy combo here adds a sweet/salty taste to the outside of the ham. This recipe calls for a bone-in ham, but you can easily adapt it to any cooked ham. This is a great way to impress the family for the holidays and leave the oven available for other dishes. Ingredients:
1 semi-boneless fully cooked ham (6 to 7 pounds) |
one 15-ounce can apricots halves in heavy syrup, drained |
1/4 cup ketchup |
2 tablespoons soy sauce |
1 tablespoon molasses |
Directions:
1. Prepare your cooker to cook indirectly at 235°F using medium hickory wood for smoke flavor.
2. Lay the ham cut-side down on a cutting board. With a sharp knife, score the skin in a diamond pattern on all sides. Place the ham in the cooker with the cut side down and cook for 2 hours.
3. To make the glaze: In the large bowl of a food processor fitted with a metal blade, combine the apricots, ketchup, soy sauce, and molasses. Process for about 15 seconds, until the mixture is smooth. Transfer the glaze to a bowl and set aside.
4. After the ham has cooked for 2 hours, brush it all over with a heavy coating of the glaze. Cook for 30 minutes and glaze the ham again. Cook for an additional 30 minutes.
5. Transfer the ham to a platter and tent loosely with aluminum foil. Let rest for 15 minutes. Slice to serve.
6. From Slow Fire: The Beginner's Guide to Barbecue by Ray Dr. BBQ Lampe. Text copyright © 2012 by Ray Lampe; photographs copyright © 2012 by Leigh Beisch. Published by Chronicle Books, LLC.
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