Smoked Pre-Cooked Ham With Apricot Glaze

[@D11Alpha]

I'm going to smoke a ham next week using your recipe. Fantastic cook, Ry!

[@CookingWithRy]

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

[@johnnyV75]

I'm doing this today. Merry Christmas.

[@paula.2422]

An oldie but a goody! Another excellent video 👍

[@dustinv4676]

Ry, you are my first stop for my smoking information. Just wanted to say thank you for the time you put in these videos.

[@CookingWithRy]

Thank you :)

[@microtasker]

Ok it's 3 years in the future, but I needed this for tomorrow's epic thanksgiving smoke out. Thanks Ry

[@CookingWithRy]

Enjoy!

[@paulkernen9736]

That's a great video. I'm cooking for my Veterans Motorcycle!Club tomorrow and I'm going to use this recipe. Thanks
You so much. Merry Christmas.

[@jordanmatte1144]

I like maple for everything.. hands down best smoke!

[@wagnum357]

Smoking the easter ham tomorrow! Thanks!

[@timothydunbar4148]

I come back to this video every time..,. Always good Happy Thanksgiving

[@kingkoopa85]

as always, loved the video, i'm trying this today! thank you Ry!

[@wilsondelosreyes5335]

Thanks for sharing your process!

[@nickmyers7378]

I knew I was gonna enjoy this.

[@happy14241]

I I did this recipe today for Christmas family and I made a little extra glazed cuz my granddaughter likes to drink she says delicious very happy with this recipe thank you so much ❤️

[@CookingWithRy]

That's fantastic!

[@Turboshee421]

Great video, I’ll be doing this today. Thank you and Happy Thanksgiving.

[@imwatchin7770]

I cook on a wood/charcoal pit not an electric 'smoker', lol. I just put apricot preserves or marmalade on it plus pineapple slices. But you need to slice the ham in a crosshatch pattern. it will hold the apricot better. Smokin over a little pecan and hickory. I baste it every now and again. Comes out yummy and so damn easy. I cath all the drippings in a pan too.

[@CookingWithRy]

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 :)

[@imwatchin7770]

@@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.

[@CookingWithRy]

@@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 :)

[@jonathanfrench5323]

I am doing this today along with a standing rib roast. Looking forward to it!

[@CookingWithRy]

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

[@RaspberryRockOffGridCabin]

Why on earth haven't they invented taste-o-vision so I can just lick my screen and see how awesome that tastes?

[@CookingWithRy]

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

[@RaspberryRockOffGridCabin]

Wow. Tastes like happiness.

[@brandonlarson9251]

Happy Easter Ry. Now if you'll excuse me I have to go find a plane ham and hopefully some plane water. You're killing me with all these plane ingredients.

[@Doug6714]

Looks delicious. I will be doing one for Christmas this year. I like the glaze you made. Getting a lot of great ideas on smoking a ham.

[@CookingWithRy]

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

[@Doug6714]

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

[@jonathanfrench5323]

Great idea and video!

[@CookingWithRy]

Thanks. Sure is tasty :)

[@joeypesina5347]

Great video !

[@onlyychevys]

I have been subbed to your channel for a while now but this must be before hand. I have a Masterbuilt electric smoker that I love and will surely try this recipe!

[@CookingWithRy]

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

[@dannyhague1425]

OK.. I know you made this 8 months ago. I am so excited to try this technique this fall....

[@CookingWithRy]

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 :)

[@Savannahjbo]

i watched two you did with spiral cut hams and now this, I have 2 like this (but ends) , after your experience doing both , would you Recommend scoring the non cut ham , all of it or the fatty sections ? also doing your cranberry honey glaze

[@CookingWithRy]

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

[@Savannahjbo]

@@CookingWithRy will do and thanks!!

[@07bluegsxr]

2:35...Man handle that piece of meat lol
Good video!

[@dannyhague1425]

RY,,, could I use this same method on precooked spiral cooked ham?

[@CookingWithRy]

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

[@dannyhague1425]

Cooking With Ry Thanks for quick reply

[@ryanholyoak2144]

A friend of mine, slaughtered their pig, they gave me the ham from this pig, but the butcher smoked it. Is that considered pre cooked as well? I have some family over next week and I really wanted to do this recipe for them.

[@CookingWithRy]

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

[@dannyhague1425]

RY. I had a friend give me a nice bundle of hickory limbs 1” to 2” diameter.. my son told me I will need to strip the bark.... What is your opinion?

[@CookingWithRy]

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.

[@w.a.whitehead2954]

Should have scored the ham , that way the smoke, and glaze get deeper in the meat.

[@CookingWithRy]

I prefer not to score it.