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**jjdbike** · March 28, 2024, 06:33 AM

Hello everyone,

Thanks again for the ideas and suggestions.
JD

**jjdbike** · March 28, 2024, 06:40 AM

Hello again,

Unfortunately, it's going to rain all day on the day of our meal (Saturday). I'm going to have to "double smoke" it the day before, i.e. Friday. It's Thursday and I have it soaking in a large stock pot in the fridge to desalinate. I'll change water a few times overnight.

Because I'm not serving it the day I'm doing the seasoning, double smoke, and glaze, do I really neat to bring it up to 140? Can I pull it at 130, or 135 since I'm going to have to reheat it anyway? I want to do anything I can to maintain moisture.

I'm thinking about what Steve R. said about the SV. After it cools from smoking, I may slice and vacuum pac in a little butter and extra glaze. Then reheat in SV. Does that sound like a plan? Any cautions or suggestions?

Respectfully,
JD

**Smoked Transistors** · March 28, 2024, 09:36 AM

Whiskey Apricot Glazed Ham

https://snsgrills.com/blogs/recipes/whiskey-apricot-glazed-ham?utm_source=sfmc&utm_medium=email&utm_campaign=2024-03-28_Ham&utm_term=grill-image&utm_id=231126&sfmc_id=1397516

When it comes to a holiday feast or even just a casual family dinner, a smoked ham is a great choice, but when it’s finished with a delicious whiskey apricot glaze it takes it to a whole new level! This double smoked whiskey apricot glazed ham recipe is simple to do and is going to be a huge hit around the dinner table. In this recipe we will show you step by step how to make this recipe using the Slow N Sear Kettle Grill. Everything you need is below. Ingredients 1 Spiral Cut Ham (pre cooked) Yellow mustard for binder BBQ Rub (low or no sugar is best) Whiskey Apricot Glaze Recipe: 1 Cup Apricot Jam 3/4 Cup Whiskey of your choice 1 Tbsp Lemon Juice 1 Tbsp BBQ Rub Pinch of cinnamon Pinch of ground cloves Preparations To start off this recipe begins by setting up your grill for smoking indirectly at around 250F. To do this place 15-20 fully lit briquettes into the Slow ’N Sear basket, then fill up the remainder of the slow n sear basket with unlit briquettes. Next, add 2 cups of water into the water reservoir and close the lid. We had the top vet open about 1/3 open, the bottom vent closed, and the smoke hole open about 1/3 way open (adjust as needed). Once the grill is up to temperature, score the top of the ham in the area that has not been spiral cut or if your ham isn’t spiralized my ½ inch cuts along the sides in a diamond pattern. This will come in handy when it's time to glaze the ham. Next, apply a thin layer of either yellow mustard or dijon mustard as a binder followed by a light coating of your BBQ Rub. We recommend using a BBQ rub that doesn’t have much sugar. Next, place the ham on the grill opposite the coals. Lastly, add in a piece of fruit wood for added flavor and then close the lid to begin smoking the ham. It’s important to note that this ham has already been cooked and is safe to eat right out of the package. However, by warming it on the grill like this we will help reinforce the smokiness of the ham while warming it at the same time. We are smoking the ham for around 2-2.5 hours rotating part way through to promote even cooking. Cover the top with foil as needed to reduce over darkening during the cooking stage. With the ham smoking away in the Slow N Sear Kettle, its now time to make your whiskey apricot glaze. To do this combine all your ingredients into a sauce pan and mix them together. Once mixed together turn on your heat and begin to simmer the whiskey apricot glaze for 3-4 minutes to help cook off the alcohol. Once the glaze is finished, remove it from the heat and let it cool down to room temperature. NOTE: Always use caution when heating your whiskey glaze as it can catch fire if it splashes into the heat source. After about 2.5 hours it's now time to open the grill and apply the whiskey apricot glaze. Make sure to brush it all around and try to get it into some of the cuts. Once the glaze has been applied, close the lid and let it continue to cook for 5-10 minutes to set up the glaze. After the glaze has set up, remove the ham from the grill and let it rest a few minutes before slicing in and joining your delicious whiskey apricot glazed smoked ham!

**Mesa Mike** · March 28, 2024, 04:41 PM

Seems like the 2.5 hour estimated cook time in opening comments is a little short. Later in the discussion it says 3-4 hours. I'm planning on about 30 minutes per pound at 225° for a 7.8 pound spiral cut.

**jjdbike** · March 29, 2024, 09:12 AM

One more question here,
How important is it to take to 140 before pulling? Is 130, or 135 okay?
I'm "double smoking it" today and serving tomorrow. After cooling today, I am going to portion it out in vacuum pac bags. I'll ass a little butter and glaze each bag. I'll reheat in SV to keep moist.
Thank again in advance!
JD

**jjdbike** · March 29, 2024, 10:34 AM

Yes, add not a@@ butter.Dang auto correct. It’s totally out of hand.
Would you still skip the “add a little butter “ part? It seems like a good way to give a flavorful and moist mouth feel.
Also, do I need to take in to fully 140 internal or is 130-135 okay? Especially since I’m going to vacuum pack & reheat in SV?
Thoughts?
JD

**jjdbike** · March 31, 2024, 11:06 AM

Hey everyone,
It turned out delicious, flavorful & moist! Best ham we’ve had. Everyone loved it!
Desalinated, duck fat spray, Meat Church Honey Hog rub & lots of it, cherry-honey-OJ-bourbon- allspice-butter glaze, KBQ smoked in cherry wood.
Vacuum packed in glaze & a pat of butter. Reheated in SV at 140 for 60 mins.
I’ll def do it again!
Looking forward to ham & bean soup!
Best regards!
JD

**jjdbike** · March 31, 2024, 02:51 PM

Originally posted by jjdbike View Post

Hey everyone,
It turned out delicious, flavorful & moist! Best ham we’ve had. Everyone loved it!
Desalinated, duck fat spray, Meat Church Honey Hog rub & lots of it, cherry-honey-OJ-bourbon- allspice-butter glaze, KBQ smoked in cherry wood.
Vacuum packed in glaze & a pat of butter. Reheated in SV at 140 for 60 mins.
I’ll def do it again!
Looking forward to ham & bean soup!
Best regards!
JD

Fresh out of the smoker.

Attached Files

**fzxdoc** · April 1, 2024, 07:52 AM

Congrats on a great cook. Nice way to serve, using SV, due to predicted rainy weather the planned day of the cook. I bet it was a lot less stressful, having the ham cooked a day ahead.

Your cook sounds and looks amazing. Kudos!

Kathryn

**fzxdoc** · April 1, 2024, 08:10 AM

FWIW, the USDA recommends the following regarding cooking and reheating ham:

Both half or whole, cooked, vacuum-packaged hams packaged in federally inspected plants and canned hams can be eaten cold just as they come from their packaging. However, if you want to reheat these cooked hams, set the oven no lower than 325 °F (162.8 °C) and heat to an internal temperature of 140 °F (60 °C) as measured with a food thermometer. Unpackaged, cooked ham is potentially contaminated with pathogens. For cooked hams that have been repackaged in any other location outside the plant or for leftover cooked ham, heat to 165 °F (73.9 °C). Cook all raw fresh ham and ready-to-eat ham to a minimum internal temperature of 145 °F (62.8 °C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures. For more information, including cooking charts, see Ham and Food Safety.

Just something to think about for the next time.

Kathryn

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