Take your holiday ham over the top with this delicious spiced apricot sauce recipe from barbecue guru Chris Lilly.
This is a first rate glaze for ham inspired 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
Spiced apricot sauce recipe
Spiced Apricot Glaze Recipe
Rate this RecipeThis sweet apricot glaze is perfect for Easter ham, or any wet cured ham. It is also great on a variety of other pork barbecue.
Makes
About 1 1/4 cupsIngredients
Method
- Prep. In a small saucepan, 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 hour of heating so that the sugars do not burn. Brush the ham once more just prior to serving.
Video
Notes
About the preserves. You can substitute other light colored preserves such as peach or orange marmalade.
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