mary berry ham cooked in apple juice
Begin by cutting 2 granny Smith apples into quarters and placing them in an aluminum half-size pan. To moisten the pan, add 1 cup of apricots (I like the ones in cans). Use a box cutter to score the ham in two directions. Place the ham scored on top of the apricots/apples meat side down. Turn on your smoker to 2750.
This cook is using the Gorilla Kong ceramic grill that runs lump charcoal. I also added some applewood chunks to give it some smoke flavor. Because it has been fully smoked, you will want to use a mild wood for double-smoking. Double Smoked is the name of the pit. Once the pit is ready, place the pan on the cooking grates and let the smoker work its magic. After an hour, insert a probe thermometer and maintain the cooking temperature. It’s time for glaze when the internal temperature reaches 1350.
Basic ingredients for mary berry ham cooked in apple juice
- Apricot 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
How to make mary berry ham cooked in apple juice
- Mix all ingredients over medium heat until well combined. Reduce heat to low and bring the mixture to a boil. The mixture will thicken in about 15 minutes.
- Now Continue cooking the ham until the internal temperature reaches 1400. The pan should be taken out of the smoker. This will require a pair of gloves. I wear white cotton gloves underneath a pair of nitrile gloves.
- Let the ham cool in the pan for a while before transferring it to a cutting board. You can now carve the ham and serve it.