Chris Lilly's Spiced Apricot Sauce

Take your holiday ham over the top with this delicious fruity glaze from barbecue guru Chris Lilly.

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 BookPlaceholder. 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.

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

Course. Sauces and Condiments.

Cuisine. American.

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 rubbed sage (sage powder)

1/16 teaspoon ground cloves

Method

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

2) Serve. If using as a ham glaze, begin brushing the ham during the last few minutes of heating so that the sugars to not burn. Brush the ham once more just prior to serving.

Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

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