Double Smoked Ham Recipe with Cherry Bourbon Glaze
Recipe for double smoked ham with cherry and bourbon glaze. Slowly smoked and finished with an amazing cherry and bourbon sticky glaze.
Servings: 8 people
Cost: $50.00
Equipment
Ingredients
- 1 10 pound bone-in ham, (We use Snake River Farms Kurobuta Ham)
- ⅓ cup Dijon mustard
- ¾ cup dry rub
For the Cherry Glaze
- ½ cup cherry jam
- ½ cup brown sugar
- ¼ cup bourbon or whiskey
- 2 tablespoon freshly squeezed orange juice
- 2 tablespoon apple cider vinegar
- 1 tablespoon Dijon Mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon allspice
Instructions
For the Glaze
- In a small sauce pan over medium heat, add all ingredients and bring to a simmer. Continue to simmer for 10 minutes and remove. Let cool. Will thicken as it cools. Can be made in advance. Reheat slightly before applying.
For Smoking the Ham
- Preheat Smoker: Set smoker to 250 degrees Fahrenheit using fruit wood (we like cherry).
- Season Ham: Coat ham with Dijon mustard and liberally apply dry rub, and place into smoker on a sheet pan or in a small aluminum pan (uncovered). Insert a digital meat thermometer temperature probe if you have one.
- Smoke Ham: Smoke at 250 until the internal temperature of the ham reaches 130 degree Fahrenheit.
- Glaze Ham: Glaze the ham with half the glaze. Close the lid and continue cooking until your internal temperature of the ham reaches 140 degrees.
- Remove and Glaze Again: Remove from smoker and glaze the ham once more with the remaining glaze. Let sit for 20 minutes and serve.
Video
Notes
We use our Ultimate Dry Rub for this recipe.
Nutrition
Calories: 143kcal | Carbohydrates: 34g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 224mg | Potassium: 108mg | Fiber: 1g | Sugar: 24g | Vitamin A: 190IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 3mg