Smoked Ham and Brown Sugar Glaze
Smoked Ham is the perfect meal for any holiday, like Christmas or Easter dinner. This brown sugar glaze is absolutely incredible over the top of your smoked ham!
Servings 8 -10 people
Brown Sugar Honey Glaze
- 4 tablespoons unsalted butter
- 2 tablespoons diced shallots
- 2 cloves garlic, crushed
- 1 1/2 cup dark brown sugar
- 1/2 cup apple cider vinegar
- 1/4 cup honey
- 1/4 cup Dijon Mustard
- 1/4 teaspoon dried cayenne pepper
- 1/4 teaspoon kosher salt
How to Smoke Ham
Preheat smoker to 250 degrees Fahrenheit using a fruit wood, like apple or cherry.
Pat dry the ham and place a Bluetooth Thermometer probe, like the Thermoworks Smoke Unit, into the center of the ham but not touching the bone. Place ham on the smoker flat side of the ham down.
Smoke ham for 2 hours, or until the internal temperature of the ham reaches 130 degrees F. Apply one round of the glaze to the ham with a silicone brush. Continue smoking an additional 30 minutes or until the ham reaches 140 degrees F and then remove.
Glaze the ham a second time and loosely tent with foil. Let rest 30 minutes prior to slicing. After 30 minutes slice the ham and serve.
For the Brown Sugar Honey Glaze
In a medium size saucepan over medium heat add butter and let melt. Add shallots and sauté to soften but not caramelize (about 6 - 8 minutes). Add garlic and sauté for additional 1 minute just to soften.
Add sugar, cider, honey, Dijon, cayenne, and salt to pan, slightly increase heat and bring to a simmer. Allow glaze to simmer for up to 10 minutes, taking care to not boil. The glaze will thicken as the sugar and liquids incorporate and slightly reduce.
Can be made while ham is close to done.
Note About the Glaze: If the glaze gets too thick, then simply add 1 tablespoon of warm water at a time to glaze and stir to desired consistency.
If the Smoked Ham is done early: Wrap in parchment paper or foil and store in a cooler with no ice. This will keep the ham warm for up to four hours if not opened. Glaze the second time when you are about to serve. Otherwise the glaze will stick to the parchment paper or foil.