Apricot and Apple Glazed Ham

Add Granny Smith Apples (2), Apricots (190 g), and Apple Juice (120 mL) to the bottom of aluminum pan.

Remove the Bone-In Ham (1) from the packaging and use a box cutter or knife to score the ham in both directions. Place the scored ham on top of the apples and apricots meat side down.

Fire up your smoker and bring it to 275 degrees F (135 degrees C) with a few chunks of applewood​ scattered around for added smoke flavor.

Once your pit is up and running, set the pan on the cooking grate and monitor the internal temperature.

While ham cooks, make the glaze by combing Apricot Preserves (160 g), Apple Butter (160 g), Brown Sugar (110 g), Apple Juice (4 Tbsp), and Apple Cider Vinegar (2 Tbsp) together over medium heat until dissolved. Bring to a simmer and reduce heat. Stir until the mixture thickens about 15 minutes.

Once the ham reaches an internal temperature of 135 degrees F (57 degrees C), brush the glaze over the outside of the ham and continue cooking until internal temperature hits 140 degrees F (60 degrees C).

When ham reaches 140 degree F (60 degrees C) internal, remove the pan from the smoker.

Take the ham out of the pan and let it rest for a few minutes. It’s ready to carve.