Smoked Glazed Ham
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While the hams you buy at the store have been “smoked”, they can take on some more flavor on your home smoker. The glaze adds another level of flavor and richness. This is a popular holiday dish at out house, the favorite of one of my sons.
If you have leftovers, you can make baked beans, scalloped potatoes, rice & beans, or bean soup.
Smoked Glazed Ham
Category
BBQ/Grilling
Holiday Recipes
Persons
12
Prep Time
30 minutes
Cook Time
5 hours
Total Time
5 hours, 30 minutes
Ingredients
- 1 spiral sliced ham, approximately 10#
- Brine
- 1 gallon of apple juice or cider
- 1/4 cup of salt
- 2 bay leaves
- 1/2 Tbsp Thyme
- 1/2 Tbsp hot sauce
- For smoking the ham
- Yellow mustard
- Pork Rub
- Glaze
- 1 cup brown sugar
- ¼ cup Apple sauce
- ¼ cup cider vinegar
- ¼ cup bourbon
- ¼ cup mustard
- For optional gravy 1 can of cream of chicken soup
Instructions
- Prepare the brine and place the ham into it overnight.
- Preheat the smoker
- Rub a thin layer of mustard on the ham, and then season it with your favorite pork rub
- Smoke the ham until it reaches 120 degrees – this should take 2-3 hours
- Place the ham into a foil pan and apply the glaze
- Continue to cook until the ham reaches 140, another hour or two
- Using a brush, reapply the glaze from the pan to ham every 20-30 minutes.
- Allow the ham to rest, and then cut the ham down against the bone to release the slices, and cut any unsliced ham into chunks.
- If you are serving potatoes, you can also make a gravy by combing the juices from the smoking pan with a can of cream of chicken soup, plus some additional water as needed for the right consistency. Taste and adjust for salt and pepper.
- I separate the leftovers into glazed ham and the unglazed ham from the inside – the glazed outer ham works well in baked beans while the unglazed ham works better for more savory dishes such as rice and beans or scalloped potatoes. Leave some meat on the bone and make a bean soup out of that!