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, pitmaster for the Big Bob Gibson competition BBQ team, and author of one of my favorite cookbooks, Big Bob Gibson’s BBQ Book.
Here’s a recipe for one of my favorite finishing sauces for ham, Chris’s spiced apricot glaze. 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.
Makes:About 1 cup
- 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
- Prep. In a medium bowl, combine the glaze ingredients and mix well. Refrigerate until you need it. It will keep for weeks.
- 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.