Scroll below for full printable recipe. If you want to go bigger, then it will just take more time. Required fields are marked *. The night before you smoke the ham, mix together the pepper, paprika, sugar, salt, dry mustard, and cayenne in a small bowl. Mix the salt, curing salt, sugar and a half-gallon of water until the salt dissolves. Cover and cook on LOW for … Glaze ingredients are sugar, gelatin, fructose, paprika, honey powder, dextrose, spices, and natural flavorings. Simple and Oh, So, Yummy. Perfect for any occasion! Unwrap ham then transfer to oven bag. And lastly, spiral cut hams seem to cook a little faster than the whole uncut hams. Mine normally takes about 3 hours, but like all barbecue recipes…we’re looking for temperatures, not time. Close the lid and smoke the ham for 1.5 hours. Place your ham in a 250 degree smoker with your favorite smoking wood. Cut the rind of the ham in a 1 inch diamond pattern, cutting about 1/4 inch deep. with glaze a couple of times during the last hour of smoking. While the ham, is smoking prepare the glaze by mixing together the honey, 1/4 cup on pineapple, juice, 1/2 teaspoon dry mustard and a pinch of ground cloves. You will be smoking at about 210 degrees F. for 6. hours. While the ham is cooking, fully combine the brown sugar, honey, Dijon mustard, and pineapple juice. Preheat your smoker to 225 degrees f. Place the ham, cut side down, directly on the grill grates. Score the ham: One hour before cooking, remove the ham from its wrapper and pat dry with paper towels. But who can say no to a little glaze?) Preheat oven to 250 degrees. While the ham is cooking, fully combine the brown sugar, honey, Dijon mustard, and pineapple juice. The amount of smoke you decide to put on during this second smoke session is 100% personal preference. If you want a little less smoke, then wrap the ham in aluminum foil after about an hour in the smoke. Just follow this Smoked Ham Recipe, stick to the steps and you will have perfectly smoked ham that your friends and family will be bragging about for a long time. Remove from pit and enjoy! 8 %, The night before you smoke, mix together the pepper, paprika, sugar, salt, 1, teaspoon of dry mustard and cayenne. In a small bowl, stir the mustard, vinegar, honey, and pepper together until smooth. Smoke the ham until it … Wrap the ham in aluminum foil and let it … You can find these everywhere during the Holidays, and they cost around $1.50 per lb. If you’ll be warming your ham in the oven – omit this step. Cooking a fresh ham without curing it would result in something more akin to pulled pork than ham. Advantages of Going Breast Only. I buy the shank portion because the bone is great for making a big pot of beans after the holidays; but the butt portion is … Mix together the chicken stock, 3/4 cups of pineapple juice, vegetable oil, 1/2 teaspoon dry mustard, and cloves. If the ham won’t take all of the glaze, then apply a second coat after 10 minutes. Warm over medium heat until completely, mixed. Depending on your ham and your slow cooker, you may need to shave off a little bit to make the ham fit. 25.1 g The glaze for this ham features a fragrant blend of rye whiskey, honey, molasses, and crushed red pepper, but the recipe also includes three alternative options: Hot & … Cooking in an foil pan can make this step easier. (adsbygoogle = window.adsbygoogle || []).push({}); Your email address will not be published. While the ham is smoking, prepare the glaze. It’s called “double smoked” because you start off with a pre-cooked (and smoked) ham, then use your smoker to warm it up. Rub over the surface of the ham, wrap in foil and let sit in the refrigerator overnight. My Holiday Smoked Ham Recipe: Step #1. 3. The recipe calls for a 10-12 pound spiral cut ham. Cover with foil and bake 1 hour 40 minutes. First you’ll need to purchase your ham. Do not cut all the way to the bone or the meat may not hold together properly as it is being glazed. Unwrap the ham and rinse it under cold water. Prep Glaze – The first thing you want to do is prepare you honey glaze, so grab a saucepan and combine the ginger ale, brown sugar, honey … I like to run a gentle smoke and keep the ham unwrapped throughout the entire process. You can use your hands to coat the ham in sugar if you like, but I think it’s way easier to spread the sugar in a rimmed pan, then roll the ham in the sugar. Rub over the surface of the ham, wrap in. Bake ham … Place ham in an aluminum roasting pan and place on grill grates. Man love this website and HAM! Place ham in smoker and baste with sauce once every hour. How to Make Honey Baked Ham. This dish goes very well with potatoes. Those are completely raw, and would be your starting point if you wanted to cure the ham yourself. (adsbygoogle = window.adsbygoogle || []).push({}); Honey Glazed Ham Recipe - The Best Thanksgiving Ham Recipe.This is a tasty recipe for a honey glazed ham. Place your ham in a 250 degree smoker with your favorite smoking wood. I prefer my ham to be warm, so that’s what I’ll be detailing here. Let covered ham rest in warm water for 90 minutes, changing water halfway through. It goes great on any holiday table. Place it on the rack in the roasting pan. Here you can find all your favorite Hillshire Farm® ham products, including smoked, spiral sliced & honey cured hams. Rub the spice mixture over the surface of the ham. Set the ham … Remove the ham when … BOOKMARKED! Apple is my go-to when working with pork, but that’s just personal preference. Brush generously. In the top half of a double boiler, heat the corn syrup, honey and butter. About 2 hours into the smoking process, and every hour after, lightly baste the ham with the glaze. Continue cooking for another 30 minutes, or until the internal temperature of the ham goes above 145 degrees. Smoking a ham on your Traeger electric smoker is super easy!. The thing to avoid here is a “fresh” or “green” ham. ; More even cooking since you don’t have to worry about cooking the dark meat to a higher temperature and you can get the perfect juicy white … Submerge the … The night before you smoke, mix together the pepper, paprika, sugar, salt, 1 teaspoon of dry mustard and cayenne. Cooks faster. 1. foil and let sit in the refrigerator overnight. Combine butter and honey then massage into ham. The ham is cured with water, honey, and 2% or less of salt, potassium lactate, dextrose, sodium phosphates, sodium diacetate, sodium erythorbate, and sodium nitrate. The ham I use for this recipe is a Spiral Sliced Smoked Ham. That allows you to simply cover the pan with a sheet of foil instead of having to remove the whole thing from the pit to wrap. Place the ham in a large 12 inch … Slow Cooker Glazed smoked ham is tender and beautifully sweet, made with brown sugar, honey, and liquid smoke. This is the perfect dish to serve as a holiday dinner. 2. Once the internal temperature of the ham reaches 140 degrees, baste with the ham glaze. Gather the dry rub ingredients and ham. Steps to Prepare. (adsbygoogle = window.adsbygoogle || []).push({}); In the, meantime prepare the smoker. Place ham in a roasting pan lined with foil or roasting pan liner (see … Excellent recipe and directions. Home curing is a completely different topic, so we’re just going to start with a store bought cured ham. Glaze once when the ham reaches an internal temperature of 130 degrees F, and continue cooking to allow the glaze to caramelize a bit. One of the easiest (and most delicious) holiday meals you can make on your barbecue pit is my double smoked honey glazed ham recipe. Preheat oven to 200 degrees. (The original Honey baked Ham recipe doesn’t even have a glaze, as far as I know. Your email address will not be published. Keep glaze warm while … When picking out a ham you just want to make sure you are picking out a “Fully Cooked” or “Partially Cooked” bone-in cured ham. Make the honey glaze as the ham smokes. In the morning remove the ham from the refrigerator and let it sit for 1 hour. Once the internal temperature of the ham reaches 140 degrees, baste with the ham glaze. I’m assuming that there is still the 10-30 minute resting period after it comes off the grill. Lucky for you I have several different recipes … When I refer to ham I’m not talking about a “green ham” (one that’s not cured). 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