Pappy
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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. :doh: 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
½ cup apricot preserves
¼ cup honey
2 tablespoons dark brown sugar
1 tablespoon Dijon mustard
1½ teaspoons Worcestershire sauce
½ teaspoon soy sauce
½ teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ 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:
http://www.grilling.com/home/article/2464/
Spicy Apricot Glaze
½ cup apricot preserves
¼ cup honey
2 tablespoons dark brown sugar
1 tablespoon Dijon mustard
1½ teaspoons Worcestershire sauce
½ teaspoon soy sauce
½ teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ 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:
http://www.grilling.com/home/article/2464/
