The saltiness of the ham and the sweetness of the apricot glaze go together perfectly. With the exception of fresh hams or country-style hams, most hams are sold precooked. So you only have to reheat them to an internal temperature of 135 to 140 to serve. Leftovers make wonderful sandwiches, of course.
- 1 8- to 10-pound boneless or semi-boneless cured ham (fully cooked)
- 1 cup apricot preserves
- 1/2 cup apricot brandy
- 1/4 cup honey
- 1/4 cup firmly packed brown sugar
- 1/4 teaspoon ground cloves
- 6 ounces bottled apricot nectar or ginger ale
- Parsley sprigs and whole fresh apricots or dried apricot halves for garnish (optional)
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes. Place the ham on a rack in a roasting pan. (Line the pan with heavy duty aluminum foil for easier clean-up.) In a saucepan, stir together the apricot preserves, apricot brandy, honey, brown sugar,cloves, and apricot nectar and simmer over medium heat until the preserves, honey, and brown sugar have melted. Set aside and keep warm. Arrange the roasting pan on the grill grate and bake the ham for 1 hour. Baste it with the apricot mixture. Continue basting every 30 minutes until the ham is richly glazed and the internal temperature has reached 140 degrees, 1-1/2 to 2 hours more. Let the ham rest for 15 minutes before carving. Garnish the platter with the parsley and apricots, if desired.