Apricot Glazed Smoked Ham Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Score the fatty side of the ham with a sharp knife in a diamond pattern, spacing the lines about 1 inch apart. Insert whole cloves at the intersections, if desired. Place the ham in a shallow roasting pan and cover with aluminum foil.
• Bake the ham in the preheated oven for about 90 minutes. About 10 minutes before the ham is finished, measure the apricot preserves into a small saucepan. Warm over medium heat until liquid, then remove from the heat and stir in the honey mustard.
• Brush the glaze onto the ham, and return to the oven, uncovered, and bake for an additional 15 to 20 minutes, or until the glaze is nicely browned. Let the ham stand for about 10 minutes before carving and serving.

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine brown sugar and mustard; rub over surface of ham. Insert a clove in the center of each diamond. , Place ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1 hour. Spoon preserves over ham. Bake 15-30 minutes longer or until a thermometer reads 140° and ham is heated through.

Steps:

• Prepare your cooker to cook indirectly at 235°F using medium hickory wood for smoke flavor.
• Lay the ham cut-side down on a cutting board. With a sharp knife, score the skin in a diamond pattern on all sides. Place the ham in the cooker with the cut side down and cook for 2 hours.
• To make the glaze: In the large bowl of a food processor fitted with a metal blade, combine the apricots, ketchup, soy sauce, and molasses. Process for about 15 seconds, until the mixture is smooth. Transfer the glaze to a bowl and set aside.
• After the ham has cooked for 2 hours, brush it all over with a heavy coating of the glaze. Cook for 30 minutes and glaze the ham again. Cook for an additional 30 minutes.
• Transfer the ham to a platter and tent loosely with aluminum foil. Let rest for 15 minutes. Slice to serve.

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Place the ham cut side down onto a sheet of aluminum foil. I like to put the shiny side up. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet.
• Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.

Steps:

• Position oven rack in bottom third of oven; heat to 3250 degrees; you'll need a shallow roasting pan.
• Cut off thick rind on ham to expose the fat layer underneath, leaving about 5 inches of the rind intact covering the narrow shank end.
• Using sharp knife, score fat in diamond pattern.
• Press 1 clove into center of each diamond.
• Place ham in roasting pan; pour water in pan.
• Cover loosely with heavy-duty foil.
• Roast ham 1 1/2 hours.
• Meanwhile, mix glaze ingredients.
• Remove ham from oven; brush with one-third of glaze.
• Continue to bake, uncovered 1 hour, brushing with remaining glaze every 20 minutes, or until internal temperature registers 160 degrees F on an instant-read thermometer.
• Let ham rest 20 minutes.
• Transfer to platter.
• Serve ham hot, warm or at room temperature.
• Plan ahead: Let ham come to room temperature, covered about 2 hours before baking.
• This will serve 8, with leftovers.