Baked Ham | Apricot Glazed Ham in a Bag
Today I'm baking a beautiful ham in a bag! My smoked ham from Logan Family Farms is studded with cloves and baked in an oven roasting bag resulting in ultra moist and flavorful meat. As a finishing touch I brush a sweet and tangy apricot glaze all over the ham--a show-stopping centerpiece for your holiday meal!
Special thanks to Logan Family Farms for generously gifting me this beautiful Smoked Ham! For more information about their incredible pork products and dry aged beef, visit their website linked below!
LOGAN FAMILY FARMS:
Holiday Ham
8 lb. bone-in ham (Mine was a smoked ham half)
whole cloves
1 Tbsp. all purpose flour
oven bag (I used Reynold’s brand)
½ c. apricot jam
2 Tbsp. Dijon mustard
½ c. brown sugar
Preheat oven to 350*. Slice diagonal lines across the top of your ham through the fat and skin. Slice in the opposite direction as well to form a diamond shaped pattern. Place a clove in each point where the diamonds meet. Sprinkle 1 Tbsp. flour into the oven bag and shake around to coat the interior. Place the ham, fat side up, in the bag and tie the bag with the included nylon zip tie. Using kitchen scissors, slice six 1/2 inch slits across the top to allow some steam to escape. Place the ham on a roasting rack in a roasting pan. Tuck any excess plastic from the bag underneath the ham/into the roasting pan. Bake at 350* for about 2 hours.
For the glaze, add the jam, mustard, and brown sugar to a small saucepan. Cook over medium low heat, stirring constantly, until everything has combined into a shiny, thick glaze. Turn off the heat and set glaze aside.
Carefully remove the ham from the oven and slice open the top of the bag. Roll down the sides of the bag and spread the apricot glaze all over the surface of the ham. Bake for an additional 10-15 minutes. Slice and serve. ENJOY!
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Intro music written and recorded by my talented husband!
#ham
Apricot Glazed English Gammon Recipe - Christmas Ham
Most of us use the terms gammon and ham interchangeably and few of us are sufficiently sophisticated consumers to notice the difference when we eat either gammon or ham. In fact both ham and gammon are cut from the leg of a pig.
The meat is the same but the preparation and treatment is different. Ham and gammon are both cured meats. This means that they are treated with salt, known as brining, and other substances before being eaten. Ham is meat that is cut from the carcass and then treated. Gammon is meat that is cut from the carcass after the brining treatment. Both gammons and hams might also be smoked.
1 (13-pound) ham
2 cups Apricot
1 cup Apricot Preserve
1/4 cup Honey
1/2 lemon, juiced
1/4 cup Dijon mustard
1 cup brown sugar
5 Whole Cloves
Pinch of cinnamon
How to Glaze a Ham | Christmas How To’s
'Tis the season for a glazed ham! With these easy-to-follow steps showing you exactly how to glaze a ham with this Cherry & Spice Glaze recipe, you’ll be enjoying a Christmas ham that’s sure to impress this festive season!
Find the Cherry & Spice Glazed ham recipe here:
Episode 031 Baked Ham w/ Apricot Sugar Glaze
Ingredients:
1 (10 – 12 pound) bone-in smoked ham, butt end, or shank end
1 cup water
Glaze:
1 cup dark brown sugar
2 Tbsp orange juice
1/4 tsp ground cloves
1/4 tsp ground cinnamon
6-8 oz apricot preserves
Preparation:
Position an oven rack in the lowest position of the oven. Insert a roasting rack into a roasting pan. Preheat the oven to 250°F.
If your ham has a plastic disk on the bone, this should be removed and discarded.
Place the ham, flat side down in a roasting pan, add the water to the pan. Cover with a lid or foil and bake for 2 1/2 hours (15 minutes per pound or according to package directions).
Cook the glaze 15 minutes before taking the ham out of the oven.
In a small saucepan over medium heat, combine the brown sugar, orange juice, apricot preserves, cloves, and cinnamon. Stir and cook until the sugar has dissolved.
Remove the cover after the 2-1/2 hours. Take the skin off the ham. Adjust the oven temperature to 350°F. Glaze and bake uncovered for an additional 30 minutes.
Remove the ham from the oven and let it rest covered.
Slice into servings and serve on a platter.
Enjoy!
TRP MEDIA PRODUCTIONS
Baked ham glazed with fresh apricots, brown sugar and orange
When we think of Christmas feast, our first thoughts are of roast ham fresh from the oven.
In this video, we show you how to make an easy glaze for your ham.
For the full recipe, head to our blog:
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Apricot & Apple Glazed Ham | Smoked Ham Recipe with Apricot Glaze
Double Smoked Ham with Apricot Glaze | Smoked Holiday Ham Recipe
For more barbecue and grilling recipes visit:
Today I’m cooking a fully smoked, butt portion ham. Start out by quartering 2 granny smith apples and placing them in a ½ size aluminum pan. Add 1 cup of apricots (I use the kind in a can) to the pan along with a ½ cup of Apple Juice for moisture.
Remove the ham from the cryovac and use a box cutter or knife to score the ham in both directions.
Place the scored ham on top of the apples/apricots meat side down.
Fire up your smoker and bring it to 275⁰. For this cook I’m using the Gorilla – Kong ceramic grill running lump charcoal with a few chunks of apple wood scattered around for added smoke flavor.
You’ll want to choose a mild wood for double smoking because it has already been fully smoked once. (Hence the Double Smoked name)
Once your pit is up and running (any pit can be used), set the pan on the cooking grate and let the smoker do it’s magic. Insert a good probe thermometer after an hour or so, and keep the cooking temp steady.
When the internal temperature reaches 135⁰, it’s time to glaze.
Apricot Glaze
- ½ cup Apricot Preserves
- ½ cup Apple Butter
- ½ cup Brown Sugar
- ¼ cup Apple Juice
- 2 Tablespoons Cider Vinegar
Combine all the ingredients together over medium heat until dissolved. Bring to a simmer and reduce heat. Stir until the mixture thickens about 15min.
Brush the glaze over the outside of the ham and continue cooking until internal temp hits 140⁰. Remove the pan from the smoker. You’ll need a pair of gloves for this. I use white cotton gloves under a pair of nitrile gloves.
Take the ham out of the pan and let it rest on your cutting board for a few minutes. It’s ready to carve and serve.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: