A double smoked ham with cherry and bourbon glaze. The ultimate holiday ham!
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.
Preheat smoker to 250 degrees Fahrenheit using fruit wood (we like cherry).
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 at 250 until the internal temperature of the ham reaches 130 degree Fahrenheit. Glaze the ham with half the glaze. Close the lid and continue cooking until your internal temperature of the ham reaches 140 degrees.
Remove from smoker and glaze the ham with the remaining glaze. Let sit for 20 minutes and serve.
We use our Ultimate Dry Rub for this recipe.