Malcom Reed’s Smoked Apple and Apricot Ham

1 ham, “butt portion”
1 cup apricots, quartered
2 Granny Smith apples, quartered
1/2 cup apple juice

Apricot and Apple Glaze:
1/2 cup apricot preserves
1/2 cup apple butter
1/2 cup brown sugar
1/4 cup apple juice
2 tablespoons cider vinegar

Royal Oak Lump Charcoal

Royal Oak Hardwood Lump Charcoal
Royal Oak All Natural Tumbleweeds

1.Add apples, apricots and 1/2 cup apple juice to bottom of 1/2 size aluminum pan.

2. Remove the ham from packaging and use a box cutter or knife to score the ham in both directions. Place scored ham on top of the apples, apricots, and apple juice meat side down.
3. Prepare smoker or grill for smoking at 275° F, using Royal Oak Lump Charcoal. Optional: add a few chunks of apple wood scattered around for added smoke flavor. Once smoker reaches 275° F, set the pan on the cooking grate, and monitor the internal temperature.
4. While the ham is cooking, combine apricot preserves, apple butter, brown sugar, apple juice and cider vinegar together over medium heat until dissolved. Bring to a simmer and reduce heat. Stir for about 15 min or until the mixture thickens.

5. Once the ham reaches an internal temperature of 135° F, brush the glaze over the outside of the ham and continue cooking until the internal temperature hits 140° F.
6. Once ham reaches the desired internal temperature, remove the pan from the smoker. Take the ham out of the pan and let it rest for 10 minutes then serve.