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Old 11-13-2011, 06:57 PM   #1
is Blowin Smoke!
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Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
Default Chris Lilly's Spicy Apricot Ham Glaze

Smoked a ham butt portion today. Turned out nice. Hard to mess up. The ham was already fully cooked. When I was searching for ham rubs, most of the ones I found said to not use a spiral cut ham, so I bought a uncut ham. I ended up liking the Chris Lilly Spicy Apricot Glaze recipe. It called for a spiral cut ham. I was supposed to save half the glaze for the final 15 min. I put it all on at once after I smoked it with some hickory for the first hour before glazing and foiling as in the instructions. I would make it again. Next time with the cut ham and glaze again at the end.

Spicy Apricot Glaze
cup apricot preserves
cup honey
2 tablespoons dark brown sugar
1 tablespoon Dijon mustard
1 teaspoons Worcestershire sauce
teaspoon soy sauce
teaspoon paprika
teaspoon black pepper
teaspoon cayenne pepper
teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon rubbed sage
1/16 teaspoon ground cloves

Here is the link for all of the instructions:
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732
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