Chris Lilly's Spiced Apricot Sauce
This is a first rate glaze for ham created by one of the best barbecue cooks I've ever met, Chris Lilly, Executive Chef of Big Big Bob Gibson Bar-B-Q in Decatur Alabama, consulting chef for Kingsford Charcoal, contributor to their website Grilling.com, and author of one of my favorite cookbooks, Big Bob Gibson's BBQ Book. That's him at right with a beef brisket. I wouldn't use it on beef, but I have used it on ribs and pulled pork and it works fine.
When I make his recipe I like to give it a bit of smokiness by using smoked paprika instead of regular paprika and chipotle powder instead of the cayenne powder. But don't skip anything else, especially the cloves, they are a crucial part of the flavor profile. I like to add a 2 teaspoons of balsamic vinegar to the mix.
Makes. 1 cup, enough for an 8 pound ham or two slabs of ribs
Preparation time. 15 minutes
Cooking time. 10 minutes
1/2 cup apricot preserves
1/2 cup honey
2 tablespoons brown sugar
1 tablespoon Dijon-style mustard
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon soy sauce
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon powder
1/8 teaspoon sage flakes
1/16 teaspoon ground cloves
In a medium bowl, combine the glaze ingredients and mix well. Refrigerate until you need it. It will keep for weeks.
This page was revised 3/28/2011
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