Cooked hams are very popular at the grocery store. Taking that cooked ham, smoking it to temperature and applying this glaze will really take your Holiday meal to the next level! That is where the classic, double smoked, names comes from.
- 1, 10 lb spiral sliced ham (fully cooked)
- Meat Church Honey Bacon BBQ
- 1/2 stick unsalted butter, melted
- 1 1/3 C, light brown sugar
- 2 oz your fav Bourbon (We use TX Bourbon)
- 2 oz TPJ Peachy Peach Habanero (or more, also sub your favor pepper jelly for heat
Prepare your smoker at a temperature of 250 degrees. We recommend a medium smoking wood or pellet for this cook such as hickory or pecan.
Remove the ham from the packaging. Rinse it and pat dry.
Wipe the ham down with some olive oil to act as a binder for our seasoning (I sprayed with Duck fat). Season liberally with Meat Church Honey Bacon.
Place the ham on a cooking rack over the disposable pan to catch excess glaze, etc. I always try to keep my pits at clean as possible.
Our target for this cook is an internal temperature of 140 degrees. You can either monitor this by place a probe thermometer in the deepest part of the ham or by checking periodically with an instant read thermometer.
While the ham is smoking let’s make the Bourbon Peach glaze. The ham will take at least 3 hours to get near our final desired internal temperature, so we have some time. We’re going to apply this glaze for the last 30 minutes of the cook when the ham is in the 130 internal temp range.
Melt the butter in a medium sauce pan. As the butter melts stir in the brown sugar & pepper jelly. As it melds add the bourbon. Reduce by ¼.
You are aiming for a somewhat thick glaze. Set the glaze aside.
When your ham reaches somewhere near 130 internal temp it is time to start basting with the glaze. Brush or drizzle the glaze on.
Once your ham reaches 140 internal temperature you are done. Allow to cool at least 15 minutes. Carve & enjoy!