AuthoradminIf you are a fan of ham, you have to try this simple (but messy) recipe - it's one of our family favorites for Easter and the Holidays!
Original Recipe Credit (we modified): https://www.facebook.com/TexanSmokingBBQ/posts/1538600259556031
We call this 'double smoked' ham because you want to buy a ham that is already cooked. You can buy a honey baked ham or a regular ham.
The size of the ham is up to you based on the number of people you are feeding, but left over ham is the best, so we always go big!
Place the ham on a baking sheet. Fill the meat injector with maple syrup and inject 1/2 cup - 3/4 cup maple syrup throughout the ham.
If you purchased a spiral ham, you will notice some syrup will leak out of the spirals - don't worry, you are still getting enough in there to add the flavor.
Spread the maple-bourbon rub all over the entire ham, including a small amount on the flat side. Using saran wrap, loosely cover the ham and place in the refrigerator overnight or until ready to smoke.
Get your smoker dialed in to 225 degrees using Apple Wood (or any other fruit wood).
Place the ham on the smoker uncovered. At this point, you have the honey injected and the rub on the ham (no glaze yet).
Smoke for 2 and 1/2 hours. While that's smoking, make your glaze.
Blend all the glaze ingredients in a sauce pan with a wire whip and heat slightly until everything combines into a thick looking sauce.
Allow to cool to room temperature.
After the ham has been on the smoker 2 1/2 hours, you want to start glazing the ham with the bourbon glaze using a basting brush.
Continue smoking for an hour and a half, applying a new layer of glaze every 30 minutes.
The more you apply the glaze and the heat hits the ham, the thicker your glaze shell will become on the ham, adding fantastic flavor.
Remove the ham from the smoker and allow to rest at least 30 minutes before serving. You can serve this warm or refrigerate and serve cold as well.
Ingredients
Directions
We call this 'double smoked' ham because you want to buy a ham that is already cooked. You can buy a honey baked ham or a regular ham.
The size of the ham is up to you based on the number of people you are feeding, but left over ham is the best, so we always go big!
Place the ham on a baking sheet. Fill the meat injector with maple syrup and inject 1/2 cup - 3/4 cup maple syrup throughout the ham.
If you purchased a spiral ham, you will notice some syrup will leak out of the spirals - don't worry, you are still getting enough in there to add the flavor.
Spread the maple-bourbon rub all over the entire ham, including a small amount on the flat side. Using saran wrap, loosely cover the ham and place in the refrigerator overnight or until ready to smoke.
Get your smoker dialed in to 225 degrees using Apple Wood (or any other fruit wood).
Place the ham on the smoker uncovered. At this point, you have the honey injected and the rub on the ham (no glaze yet).
Smoke for 2 and 1/2 hours. While that's smoking, make your glaze.
Blend all the glaze ingredients in a sauce pan with a wire whip and heat slightly until everything combines into a thick looking sauce.
Allow to cool to room temperature.
After the ham has been on the smoker 2 1/2 hours, you want to start glazing the ham with the bourbon glaze using a basting brush.
Continue smoking for an hour and a half, applying a new layer of glaze every 30 minutes.
The more you apply the glaze and the heat hits the ham, the thicker your glaze shell will become on the ham, adding fantastic flavor.
Remove the ham from the smoker and allow to rest at least 30 minutes before serving. You can serve this warm or refrigerate and serve cold as well.
Gonna try this recipe on Sunday, sooooo excited….got the ham and the ingredients. I will let you know how this turns out
I’ve followed you for years and love your recipes and techniques, but have a question. Cooking temps almost always refer to dome temperature, but you clipped your probe thermometer to the grill. There can be a big difference in temp between grill and dome. Explain please….
Hi John, I refer to probe temperature, which is at the grill surface. This is the most accurate way to measure on ceramic cookers based on where the dome thermometer is and air flow (and the calibration gets off on those over time).