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/236.6 ml
- 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
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- 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.