Double Smoked Ham with Cherry Bourbon Glaze
Recipe for double smoked ham with cherry and bourbon glaze. The ultimate holiday ham!
Servings 8 people
- 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
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.