Apricot Glazed Ham


  • 1 fully cooked ham (6 to 7 pounds)



  1. Preheat your smoker to cook indirectly at 235°F using apple chips / bisquettes for smoke flavor.
  2. Lay the ham cut-side down on a cutting board. With a sharp knife, score the skin in a diamond pattern on all sides. Place the ham in the cooker with the cut side down and cook for 2 hours.
  3. To make the glaze: In a small saucepan combine jam, ginger, salt and lemon juice. Cook over medium heat stirring constantly until mixture thickens and boils. Continue stirring & boiling 1 min.
  4. After the ham has cooked for 2 hours, brush it all over with a heavy coating of the glaze. Cook for 30 minutes. Add another coat of glaze to the ham and cook for an additional 30 minutes.
  5. Transfer the ham to a platter and tent loosely with aluminum foil. Let rest for 15 minutes. Slice to serve.

Olympic Breakfast of Champions



1. Cut potatoes and sweet potatoes into ½ inch cubes

2. Cut sausages into bite-sized slices

3. Preheat oven to 425°F

4. In a large bowl mix together all ingredients except butter and eggs and spread evenly in a greased 15”x10”x1” baking pan or casserole dish

5. Roast for 20-25min until vegetables are tender, stirring once half-way through.

6. Stir Swiss Chard or spinach into roasting pan mixture and bake an additional 5 min

7. In a medium skillet, melt butter and cook the eggs (either scrambled or over-easy work best)

8. Remove casserole dish from the oven and top with eggs

Serves 4.

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