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Apricot & Mustard Glazed Ham

 
 

There is something about an amazing smoked ham that is truly unique. The salty, smoky flavor coming from the pork, combined with the sweet and tangy flavor of the glaze, have truly earnt the ham it's place on a holiday dinner table.

What's more, ham also really reacts well to being leftover, being just as good (if not better) the next day.

This ham recipe, is my take on the traditional honey baked ham, but with a few upgrades to make it more my style. This recipe still combines that winning combo of mustard, with a sweet kick, while also ramping up the smoky flavor to bring some additional complexity to the meat.

For this recipe, we are using a store brought ham, which has already been precooked and typically pre-smoked (allegedly).

Ingredients


  • 1 whole ham, pre-cooked
  • 1 1/2 cups Apricot Jam
  • 1 Cup Dijon Mustard
  • 1 Cup Light Brown Sugar
  • 1 cup of Pigasus rub, Divided(Grab yours HERE)

Method


1. Using a sharp knife, lightly slice parallel lines across the ham to create diamonds in the outer layer of meat. Be careful not to score too deeply, or you will distort the ham as it cooks.

2. Using half a cup of the Pigasus rub, lightly season the exterior of the ham, until evenly coated. The Pigasus rub is perfect for this as the sugars in the rub help to bring out the natural sweetness within the pork.

3. Preheat cooker to 225F and place on a piece of your favorite, mild smoking wood.

4. Smoke the ham until it reaches an internal temperature of 100F. At this point, add the ham to a foil tray and pour in some of the leftover peach juice until it is about 1/4 inch thick. Continue to cook until the pork hits 145F internal temperature.

5. While the ham is cooking, make your glaze. In a medium sized saucepan, add all remaining ingredients and mix together on a medium heat, until well incorporated and the lumps are removed.

6. A few minutes before the ham is ready, use a basting brush to gently glaze the whole exterior of the ham. Be careful not to brush off the sweet rub.

7. Return the ham to the smoker for about 10 minutes to set the glaze. Remove and allow to rest for 30 minutes, tented in foil before serving.

8. Slice the ham into 1/4 inch slices, perpendicular to the bone, starting at the skinniest end. Once your desired amount of ham is carved, cut along the bone to release the slices. Cut only as much as you need as it will allow the ham to retain more of its juiciness.

Photo Nov 06 2022, 9 51 53 PM

 
 
 
 

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