Saturday 10 December 2016

Spicy Apricot Glaze

My friend Marc Durocher sold me a ham from the rotary club this week.

He also recommended a spicy Apricot glaze from the Amazing Ribs website.

Well I whipped this glaze together today and glazed my ham with it.  It was excellent.  I normally hate cloves.  I usually omit it out of most recipes when I can.  This called for such a small amount that I left it in.  It made all the difference.  By the way Chris Lily has a few BBQ cookbooks on the market which I recommend. 

Spicy Apricot Glaze - by Chris Lily from Big Bob Gibson BBQ.


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 sage flakes
1/16 teaspoon ground cloves


In a medium saucepan, combine the glaze ingredients, heat till boiling and then remove from heat.  Glaze ham multiple times in last hour of cooking. Refrigerate until you need it. It will keep for weeks.

No comments:

Post a Comment