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Smoked Ham

Ingredients

Spicy Apricot glaze

1/2 cup apricot preserves 1/2 cup honey
2 tbsp brown sugar 1 tbsp Dijon mustard
11/2 tbsp Worcestershire sauce 1/2 tsp soy sauce
1/2 tsp paprika 1/4 tsp black pepper
1/4 tsp garlic powder 1/8 tsp cinnamon powder
1/8 tsp sage 1/16 ground cloves
10 lb bone in ham 1 cup chicken broth

Lagniappe

Make 1 cup of the glaze by combining all the ingredients except the chicken
broth
Take 4 tbsp of the glaze and whisk it into the chicken broth to make the
sauce and set both aside in the refrigerator.

Place the ham on the grill or in the smoker for about 1 hour@ 225’. Remove
the Ham and place in an aluminum baking pan flat side down. Pour 1/2 cup
of water in the pan and seal it with tin foil. Place the pan back on the grill,
oven or smoker at about 225 for 3-4 hours.

When the meat reaches about 130’ remove the foil and paint on the glaze,
close the lid and roast about 10 minutes till the glaze gets thick. Open the
grill and dip your basting brush into the pools of glaze in the pan and re-glaze
the meat again, add more glaze if you need to.

Remove the meat from the pan and pour any dripping into pre heated sauce.
Place the meat back in the pan on its side, glazed end toward the hot side of
the grill leave the grill top open. Let cook till the glazed end of the ham is
starting to sizzle but not blacken (you are just trying to caramelize the sugars)
after 3 or 4 minutes roll the ham a little and keep rolling it till all sides are
covered and starting to sizzle.

Remove the ham from the grill place on a cutting board flat side down and
slice thin. Spoon some of the sauce over the meat and serve

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