Smoked Pre-Cooked Ham With Apricot Glaze 

Thanks! Adding that smoke to a simple ham does wonders :)

Enjoy!

Thank you :)

That's fantastic!

I'm doing another ham today, too :) Merry Christmas!

I was never partial to apricot until I used it to glaze hams. Now it's a go-to for me :)

Sounds great. I haven't tried apricot either but now better time than the present.

Thanks. Sure is tasty :)

I’m doing another one of these on the smoker soon :)

Hey, it works. And I've smoked ham on many pits. The electric does a nice job and is quite simple to use for those who prefer a little easier process :)

@@CookingWithRy I get ya. Didn't mean to talk down about electric. I can see where it would be more practical than my pit. Plus I live on a couple acres not in the city. What about cleaning it? Do you just give it a good wipe down? Curious.

@@imwatchin7770 Oh I didn't think you were talking it down. I actually prefer doing hams like this on my Weber kettle indirect with some hickory or peach wood. Did one just a couple weeks ago with a cranberry orange glaze. When I clean the electric I just scrape any buildup and, if my wife insists, I clean the window--even though I don't really care much about seeing the food as it cooks :)

I have that already. Try it. Go ahead :)

Wow. Tastes like happiness.

I would do a criss-cross score on the fat if there are no spiral cuts :)

@@CookingWithRy will do and thanks!!

It's a great way to heat up a ham and add some smoke flavor. When I do this I try to get a pre-cooked ham that had as little added flavor already so I can control that :)

Absolutely. Just check the temp to make sure you don’t over cook it :)

Cooking With Ry Thanks for quick reply

If you can strip it easily, do it. I generally try to unless it's just crazy hard to remove. I've never noticed any bad results with a little bark.

I would check with the butcher, but if it was smoked I would think that was cooked. Double check, though :)

I prefer not to score it.