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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