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Double Smoked Ham with Bourbon Cherry Glaze
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Double Smoked Ham with Cherry Bourbon Glaze

Recipe for double smoked ham with cherry and bourbon glaze. The ultimate holiday ham!
Course Entree
Cuisine American, holiday
Keyword Cherry Bourbon Glaze, Double Smoked Ham, Smoked Ham, Twice Smoked Ham
Prep Time 15 minutes
Cook Time 4 hours
Resting Time 15 minutes
Total Time 4 hours 15 minutes
Servings 8 people
Author Mary Cressler | Vindulge
Cost $100.00

Ingredients

  • 1 10 pound bone-in ham , We use Snake River Farms Kurobuta Ham
  • 1/3 cup Dijon mustard
  • 3/4 cup dry rub

For the Cherry Glaze

  • 1/2 cup cherry jam
  • 1/2 cup brown sugar
  • 1/4 cup bourbon or whiskey
  • 2 tablespoon freshly squeezed orange juice
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon Dijon Mustard
  • 1/4 teaspoon kosher salt
  • 1/4 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 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. 

Notes

We use our Ultimate Dry Rub for this recipe.