While most of the recipes I share on this site are drinks, I also love cooking with drinks. This whisky and apricot glazed ham recipe is fantastic. The ham slow roasted in the crock pot all morning while we decorated the house for Christmas and was a great lunch with plenty of leftovers for second meals.
Our hams came from the pigs my son raised for 4-H. Since we could control how the pig was butchered and the size of the cuts, I was able to request hams in two to three pound sections. We had the hams smoked by the butcher.
I made two ham roasts with this glaze. They fit perfectly in the casserole crock pot. With the hams in the crock pot, I mixed together the whisky and apricot glaze. The glaze is a simple three ingredients: Dijon mustard, apricot preserves, and whisky. Whisk the ingredients together and pour over your ham. Then cook on low.
I also commit the fatal error of crock pot cooking and remove the lid after an hour or so and reglaze the hams. I let the hams cook for 4-5 hours and would brush the hams down with glaze every hour or so. When ready to eat, slice the ham and our additional glaze from the crock pot over the ham.
The ham was the perfect combination of sweet and tangy with balance of saltiness from the smoked ham. I honestly think I could have eaten the whole ham myself, but my family insisted I share. The ham leftovers were great in the ham and broccoli tater tot casserole over on Beyer Beware.
- 4 pound ham or two 2-pound hams
- ⅓ cup Dijon Mustard
- ½ cup Apricot Preserves
- ⅓ cup of Whisky