How To make Apricot Baked Ham
1/2 ea Fully cooked ham with bone
20 ea Whole cloves
1/2 c Apricot preserves
3 tb Dry mustard
1/2 c Packed light brown sugar
Score the surface of the ham with shallow diamond-shaped cuts. Insert cloves in cuts. Combine preserves and mustard; spread over ham. Pat brown sugar over apricot mixture. Place ham on a rack in a roasting pan. Bake at 325 degrees for 20 minutes per pound or until ham is heated through and thermometer reads 140 degrees.
How To make Apricot Baked Ham's Videos
Apricot and Mustard Glazed Ham
In our family ham is an essential part of Christmas tradition. Ever since I can remember my dad would always get a glazed whole leg of ham for us to devour every holiday season. Here in New Zealand I don't see glazed ham in the supermarket but you can get cooked and smoked. Most of the recipes we know for glaze are usually a mixture of pineapple juice and honey. Some would even marinate the ham with beer. I am sharing with you a simple recipe from Chef John Torode. This is my 3rd time to do this for my Kiwi family and they sure love it. I hope you guys give this a try and find out for yourself. Wishing everyone happy holidays! Please don't forget to like and share this video and click Subscribe. Thanks!
Apricot and Mustard Glazed Ham
1 ham 3kg
12 whole cloves
300g soft brown sugar
100g maple syrup
100ml Brandy
20ml Water
200g apricot jam
100g Dijon mustard
Recipe: Ham With Apricot Honey Mustard Glaze
Apricot & Apple Glazed Ham | Smoked Ham Recipe with Apricot Glaze
Double Smoked Ham with Apricot Glaze | Smoked Holiday Ham Recipe
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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.
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Smoked Pre-Cooked Ham With Apricot Glaze
If you want to take a plain old pre-cooked ham that you can pick up on special at your local grocery store and turn it into something special, I'm going to show you how I do exactly that using my electric smoker and some flavorful wood chips. And when the ham is just about done, I'm going to finish it off with an easy to make glaze that will pair perfectly with the sweet smoked flavor.
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Apricot Glaze for Roasting
This apricot glaze has the perfect balance of tangy, sweet, and savory flavors. Make this recipe to brush onto roasted pork, chicken, or ham!
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Ingredients
12.75 oz jar apricot jelly (See Note 1)
1 cup firmly packed brown sugar
1 cup dijon mustard
1/2 tsp ground cinnamon
1/2 tsp ground cloves
Mix all ingredients in a bowl and brush on roasting pork or chicken several times or ham in last 90 minutes of baking, basting several times.
Note
1. Feel free to substitute with peach or orange marmalade, both work well.
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Apricot Glazed English Gammon Recipe - Christmas Ham
Most of us use the terms gammon and ham interchangeably and few of us are sufficiently sophisticated consumers to notice the difference when we eat either gammon or ham. In fact both ham and gammon are cut from the leg of a pig.
The meat is the same but the preparation and treatment is different. Ham and gammon are both cured meats. This means that they are treated with salt, known as brining, and other substances before being eaten. Ham is meat that is cut from the carcass and then treated. Gammon is meat that is cut from the carcass after the brining treatment. Both gammons and hams might also be smoked.
1 (13-pound) ham
2 cups Apricot
1 cup Apricot Preserve
1/4 cup Honey
1/2 lemon, juiced
1/4 cup Dijon mustard
1 cup brown sugar
5 Whole Cloves
Pinch of cinnamon