Glazed Double Smoked Ham

Glazed Double Smoked Ham with Apple Cherry Habanero Bourbon Glaze

Smoking a spiral sliced ham and applying this Apple Habanero Bourbon Habanero glaze will really take your Holiday meal to the next level! You can start with a cooked, spiral sliced ham. This is where the classic, double smoked, names comes from. This recipe video started with a $22 hickory smoked ham from my local H-E-B grocery store. It is an easy, delicious meal that will feed an army of people on the cheap.

Video for this recipe -> - https://youtu.be/Fc_EcHzE1Xk

Ingredients

• 1, ~10 lb spiral sliced ham (fully cooked)
• Meat Church Honey Bacon BBQ

• 1 1/3 C, light brown sugar
• 4 T of cherry preserves
• 2 oz Texas Pepper Jelly Apple Cherry Habanero Rib Candy (or more, also sub your favor pepper jelly from the grocery store for sweet heat)
• 2 oz clover honey
• 2 oz your fav Bourbon (We use TX Bourbon)

• Tools

• Disposable steam pan or baking (cooling rack) wrapped in foil
• Instant Read Thermometer
• Basting brush - I use a Thermoworks Silicone Brush

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. We used post post oak in the video above.

The ham will take at least 3ish hours depending on the weight to get near our final desired internal temperature of 140. The 11 lb ham in the video above took 3.5 hours at 250.

Remove the ham from the packaging. Rinse it and pat dry.

Wipe the ham down with some olive oil or Duck Fat Spray to act as a binder for the seasoning. Season liberally with Meat Church Honey Bacon. This is a huge cut of meat, so you will want to apply a lot of seasoning.

Place the ham on a cooking rack over the disposable pan to catch excess glaze, etc. I always try to keep my pit at clean as possible. Place the ham in the pit.

Our target for this cook is an internal temperature of 140 degrees.  You can either monitor this by placing a leave in probe thermometer in the deepest part of the ham or by checking periodically with an instant read thermometer.

Make the glaze when the ham reaches 100 degrees internal temp, because we will start basting at 110 and repeat that every 10 - 15 degrees until we have reached our desired internal temperature of 140.

Mix the preserves, brown sugar, pepper jelly & honey in a medium sauce pan over medium heat. As it melds add the bourbon. Reduce by ¼. You are aiming for a somewhat thick glaze. Start basting at 110 internal temp by brushing or drizzling the glaze on. 

Don't forget to take photos of your ham along the way for the 'Gram!

Cause she's so pretty. 

Remove the ham from the pit when it reaches 140 internal. Allow to rest 15 minutes. Carve & enjoy!