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Twice Smoked Ham with Brown Sugar Honey Glaze

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My Twice Smoked Ham with Brown Sugar Honey Glaze is a backyard twist on that holiday classic. An extra kiss of hardwood smoke adds so much flavor to a spiral cut ham and the glaze is almost like a sweet and savory shiny candy coating to tie everything together! This post is sponsored by Kansas Pork Association.

Twice Smoked Ham

All pork products that you purchase that are labeled “ham” have been cured with a nitrate curing solution to give them their characteristic pink color and awesomely tender texture. They are all also pre-cooked and a vast majority of them will be labeled as smoked (you could technically serve it cold straight out of the package.)

Since ham is pre-smoked and cooked, like the hickory smoked ham that I got from R Family Farms and the Kansas Pork Association, what we are making is called a twice smoked or double smoked ham. We’re not just cooking it to bring up the temperature for serving, we are looking to add in as much additional flavor as possible by smoking the ham again.

How to Cook Smoked Ham

The first step is to apply low heat with the ham exposed to allow that smoke flavor to work on the meat. The second step is to braise with liquid and cover tightly to keep in as much moisture as possible. Third, we add our homemade brown sugar and honey glaze. Finally, the whole ham gets a high heat broil to crisp and caramelize the glaze on the ham before serving. Simple steps, but each one contributes to maximum flavor!

**Adaptations** The process for this ham is the same, whether you cook this ham in the oven or outside on your smoker. If using your oven, just follow the time and temperature guidelines written in the printable recipe below.

Smoked Ham Video

Smoked Ham Recipe

5 from 1 vote

Twice Smoked Ham with Brown Sugar Honey Glaze

Prep Time

10 mins

Cook Time

4 hrs

Total Time

4 hrs 10 mins

Servings: 15 people

Author: Susie Bulloch (heygrillhey.com)

Ingredients

  • 1 8 pound spiral sliced ham
  • 1 cup chicken stock

Brown Sugar Honey Glaze

  • 1 cup dark brown sugar
  • 1/4 cup honey
  • 1 Tablespoon dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 Tablespoon Homemade Sweet BBQ Rub link in recipe notes

Instructions

  1. Preheat your smoker to 225 degrees f.

  2. Place the ham, cut side down, directly on the grill grates.

  3. Close the lid and smoke the ham for 1.5 hours.

  4. Place the ham in a large 12 inch cast iron skillet. Pour 1 cup of chicken stock over the ham and then cover the ham and the top of the pan tightly with aluminum foil. Close the lid, increase the temperature on your smoker to 300 degrees F and continue cooking for an additional 2 hours, or until the internal temperature reads 140 degrees F.

  5. When the ham is almost done cooking, prepare the glaze. In a small saucepan, combine all of the glaze ingredients. Cook over medium heat, stirring frequently with a whisk, just until the glaze comes to a boil. Remove from the heat immediately.

  6. Remove the ham from the smoker and open up the foil. Drain off any excess cooking liquid and set aside for serving. Turn the ham over onto it's side and brush liberally with the brown sugar honey glaze.

  7. Place the glazed ham into your oven on High broil. Cook for 2-3 minutes, or until the glaze is bubbling and caramelized.

  8. Serve immediately with the drippings from the cast iron skillet on the side, if desired. 

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

 

Twice Smoked Ham with Brown Sugar Honey Glaze was originally posted at https://heygrillhey.com/twice-smoked-ham/ by Hey Grill

 

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Grilled Vegetables and Israeli Couscous Salad

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Well, it felt like the heat would never relent, but finally, the seasons are starting to change here in Durham. It's not quite feeling like fall yet though, but more how a pleasant summer should be—warm and comfortable, just generally good times to be outside. So I have not yet transitioned into my orange veggie, fall extravaganza mode, but instead am enjoying the last hurrays of the summer season, and this grilled vegetable and Israeli couscous salad is good note to go out on.

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Grilled Vegetables and Israeli Couscous Salad was originally posted at http://www.meatwave.com/blog/grilled-vegetables-and-israeli-couscous-salad-recipe by Joshua Bousel

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The Meat-Atlantic

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I seriously think this Meatwave season has been cursed. In no other year have I had to cancel or postpone more Meatwaves, and when we did host cookouts, we often faced adverse weather conditions. This particular event, comprised of Mid-Atlnatic specialities, was supposed to happen back in March, but a continuing cold snap forced its delay. Then it was supposed to happen in September, but again we were foiled, this time by Hurricane Florence, so we pushed it to October. When it came to Meatwave week this time, we faced yet another hurricane, but luckily this one passed through quickly and we were looking at sunny and pleasant weather on a Sunday for once. Then that morning came, and what had been a favorable forecast turned into a cold and rainy morning, but luckily the rain stopped right in time for the meat to start flowing, and while the sun never did come out, we were finally able to put this long-awaited Meat-Atlantic in the books.

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The Meat-Atlantic was originally posted at http://www.meatwave.com/blog/the-meat-atlantic by Joshua Bousel

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Thanksgiving Stuffed Roast Pumpkins

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Get Recipe!

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Thanksgiving Stuffed Roast Pumpkins was originally posted at http://feedproxy.google.com/~r/seriouseats/recipes/~3/uguVvSWPYvY/stuffed-pumpkin-vegetarian-thanksgiving-main-recipe.html by Sasha Marx

 

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