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 salad grade balsamic vinegar to the mix.

Lilly thermapen

This sweet apricot glaze is perfect for Easter ham, or any wet cured ham.

Makes. 1 cup, enough for an 8 pound ham or two slabs of ribs

Preparation time. 15 minutes

Cooking time. 10 minutes

Keeps. Because it has a high sugar content, it can keep for months in the refrigerator.

Ingredients

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

Method

In a medium bowl, combine the glaze ingredients and mix well. Refrigerate until you need it. It will keep for weeks.

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