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Bourbon Peach Glazed Double Smoked Ham

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This Double Smoked Ham post is sponsored by Camp Chef. I smoked this ham on my Camp Chef Woodwind. You can read my full review of that product HERE.

I’ve gotta tell you friends, there isn’t much I love more than a crispy, sugary crust on a spiral ham. It reminds me of family holiday gatherings and my Mom’s leftover bean and ham hock soup. Smoked ham is the perfect answer to feeding a crowd and it is incredibly simple to prepare, so I thought I’d put my own smoky twist on the family ham for the holidays this year.

How to Smoke a Ham

Since all hams are already cured and smoked, putting it back in the smoker essentially creates a double smoked ham. YUM! To smoke a ham, preheat your smoker to 250 degrees F using a mild wood, I like apple, peach, or alder. Remember, it has already been smoked once, we don’t want too heavy of a smoke to overwhelm the flavor of the meat. Plan on about 20-25 minutes per pound at 250 degrees F to bring it up to proper serving temperature as well as infuse the meat with another layer of smoky flavor.

Since smoked hams are already pre-cooked you can run into problems with the ham drying out. To combat this, I place my hams on an elevated rack on top of a baking sheet and baste with a mixture of peach juice and bourbon throughout the smoking process. Any drippings will be caught by the baking sheet and help keep the ham moist by steaming it from underneath.

Smoked Ham Glaze

I think the little cherry on top of all smoked hams is that candy sweet glaze. The glaze on this ham may be the favorite of any glaze I’ve ever made, sweet from brown sugar, spiked with bourbon and peach juice, and seasoned with warm spices like ginger, cinnamon, nutmeg, and cloves. The real secret is getting that glaze to crisp up and caramelize on the exterior of the smoked ham. There are several ways to do this; you can increase the heat on your grill (anywhere above 400 degrees F), you can broil in your oven for a couple of minutes, or you can blast the outside with direct heat from a blow torch (which was the method I chose… because FIRE!)

Smoked Ham Recipes and Side Ideas

 

Double Smoked Ham with a Peach Bourbon Glaze
Bourbon Peach Glazed Double Smoked Ham

Print Recipe

Servings Prep Time
15 people 5 minutes
Cook Time
2.5 hours
Servings Prep Time
15 people 5 minutes
Cook Time
2.5 hours
Double Smoked Ham with a Peach Bourbon Glaze
Bourbon Peach Glazed Double Smoked Ham

Print Recipe

Servings Prep Time
15 people 5 minutes
Cook Time
2.5 hours
Servings Prep Time
15 people 5 minutes
Cook Time
2.5 hours

Ingredients

Bourbon Peach Glaze

Servings: people

Instructions

  1. Preheat your smoker to 250 degrees F. Place the ham cut side down on an elevated roasting rack on top of a rimmed baking sheet.

  2. Smoke your ham, uncovered, for 20 minutes per pound or until the internal temperature of your ham reaches 135 degrees F. In a small bowl or food safe spray bottle, combine the bourbon and peach juice for the mop sauce. Spritz or mop the ham every 30 minutes during the smoking period.

  3. When your ham is near the correct internal temperature, prepare your glaze. Combine all ingredients in a medium saucepan over medium heat. Bring to a boil for 2-3 minutes. Set aside and allow to cool slightly.

  4. Coat the ham on all sides with the glaze. At this point, you have three options for caramelizing the glaze on the outside of the ham. You can increase the heat on your grill to 400 degrees and roast the glazed ham for 8-10 minutes or until the glaze starts to bubble. For another option, you can turn your oven on to broil and place the ham in the oven for 3-4 minutes to caramelize the glaze. Finally, you can brush on the glaze and caramelize the crust by using a high output blow torch. For all of these options, be careful not to burn the sugar on the outside of the ham and reapply the glaze as needed to form a nice crust.

  5. Once your ham is nice and caramelized, remove it to a large platter and serve.

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READ LATER - DOWNLOAD THIS POST AS PDF >> CLICK HERE <<

 

Bourbon Peach Glazed Double Smoked Ham was originally posted at https://heygrillhey.com/recipe/bourbon-peach-glazed-double-smoked-ham/ by Hey Grill

 

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Beef

Smoked Prime Rib Roast

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This post was originally published on this site

Smoked Prime Rib Roast will be the crowning glory of any table. Never underestimate the power of a perfectly roasted hunk of beef. I infuse this beautiful cut with flavor by slow smoking before finishing with a sear for that beautiful exterior crust that will have people fighting for the end piece. Put your friendly butcher to good use by having them slice the roast off of the bone and tie it back on for you. I like to keep the ribs for myself and have a little meat treat while I’m slicing the rest of the roast for my guests!  Slow smoked for amazing flavor and then flash roasted for a rich exterior crust, my method ensures perfect results every time!

What is a Prime Rib Roast?

A rib roast is a large cut of beef that comes from the primal rib. The entire cut contains 7 rib bones and a whole bunch of marbled, tender muscle and can weigh up to 30 pounds. Rib eye steaks are individually sliced from the rib roast. The label “prime” rib roast refers to the grade of beef. Prime is typically the highest grade available at your butcher or big box warehouse. Most grocery store butchers carry the next grade down, which is choice, and below that you will see select grade beef. While these lower grades aren’t technically “prime rib” most recipes treat them the same.

The grade of beef makes a BIG difference in your final product, with prime grade having additional marbling which means more flavor, tenderness, and moisture from that rendering fat. It also means a big difference in the final price of your roast. If you’ve got a big budget and are willing to pay the extra cash, go for the prime grade and treat yo’self! Especially if you are using this recipe for smoked prime rib roast. It’ll be worth every dollar. If you purchase a choice grade roast, you will still have outstanding results, so don’t fret or overthink it. The magic of this recipe is in the method and the final product will still be amazingly delicious and tender!

How Much Smoked Prime Rib Per Person?

Plan 1 pound of uncooked prime rib roast per person. This will account for any necessary trimming and volume lost during the cooking process, as well as leave you with enough meat leftover for sandwiches the next day. It seems like a lot, but that’s because it is. Prime Rib is an indulgence and I want my guests to feel well fed when they leave my table. If you’ve got kids, they will definitely eat less so plan accordingly.

How Long to Smoke a Prime Rib?

Plan 35 minutes per pound at 225 degrees F for smoking a rare roast. 40 minutes per pound at 225 degrees F for smoking a medium roast. Don’t forget to allow at least 30 minutes of rest time and another 15 minutes or so for the high heat sear before serving.

Tools Needed to Make Smoked Prime Rib?

I have a few tried and true products that I use to churn out a perfect smoked prime rib roast every time. First up is the type of grill I use. I’ve got a Camp Chef pellet smoker with an attached sear box, you can read my full review HERE. This allows me the versatility to slow smoke a roast and then sear the exterior for a great crust without overcooking anything.

I also rely heavily on good, accurate internal thermometers. For a roast this expensive, I wouldn’t trust anything other than my Thermoworks thermometers. I have the Thermoworks Smoke, which is a remote probe thermometer that can remotely tell me the temperature of both my roast and the grill simultaneously. I also take my Thermapen MK4 with me to spot check other parts of the roast to ensure even cooking.

ThermoWorks Deals

Prime Rib Side Dish Ideas:

Smoked Prime Rib Roast makes an unbelievable main dish, but you’ve got to have great sides to round out the meal. I’m including links to my favorite recipes that you can cook alongside your prime rib roast on the smoker. Just click the image to head to the recipe.

 

The Ultimate Smoked Prime Rib Recipes
Smoked Prime Rib Roast

Print Recipe

Smoked Prime Rib Roast will be the crowning glory of any table.

Servings Prep Time
10-12 people 5 minutes
Cook Time Passive Time
35 minutes/pound 35 minutes of resting time
Servings Prep Time
10-12 people 5 minutes
Cook Time Passive Time
35 minutes/pound 35 minutes of resting time
The Ultimate Smoked Prime Rib Recipes
Smoked Prime Rib Roast

Print Recipe

Smoked Prime Rib Roast will be the crowning glory of any table.

Servings Prep Time
10-12 people 5 minutes
Cook Time Passive Time
35 minutes/pound 35 minutes of resting time
Servings Prep Time
10-12 people 5 minutes
Cook Time Passive Time
35 minutes/pound 35 minutes of resting time

Instructions

  1. Preheat your grill to 225 degrees F.

  2. While the grill is warming up, prepare your roast. Trim any excess fat from the top of the roast down to 1/4 inch thick.

  3. In a small bowl combine the mustard, Worcestershire sauce and garlic. Slather the entire roast with the mustard mixture and season liberally with the salt and pepper.

  4. Place the roast on the grill and close the lid. Smoke until the internal temperature of the roast reaches 120 degrees F for Rare or 130 degrees F for Medium. For a rare, bone-in roast, plan on 35 minutes per pound of prime rib.

  5. Remove the roast to a cutting board, cover the roast with foil, and allow to rest for 20 minutes.

  6. While the roast is resting, increase the temperature of your grill to 400 degrees F.

  7. Once the grill is up to temperature, return the roast to the grill and sear until you reach your desired internal temperature. Pull the roast off at 130 for rare, 135 for medium rare, 140 for medium. This process should go quickly, so keep an eye on your temperature.

  8. Remove your roast to the cutting board and let the meat rest for at least 15 minutes before slicing and serving.

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READ LATER - DOWNLOAD THIS POST AS PDF >> CLICK HERE <<

 

Smoked Prime Rib Roast was originally posted at https://heygrillhey.com/recipe/smoked-prime-rib-roast/ by Hey Grill

 

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