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Ham it up--double smoked spiral sliced hams

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  • chucks meats
    Club Member
    • Oct 2019
    • 19
    • Oklahoma

    Ham it up--double smoked spiral sliced hams

    Thanksgiving is when I do ham. Yeah, it's all spiral sliced, glazed and double smoked. I make both, a whole bone in ham and a boneless one. Have enough for the Thanksgiving dinner and then cut, wrap, and freeze the rest. We get to eat for the next 3-4 months or so. Here's the way it goes........

    Double Smoked Spiral Ham with a Maple & Brown Sugar Mustard glaze is a super easy BBQ recipe that you can complete in less than 3 hours and eat all week long. I titled this recipe "double smoked" because just about every spiral ham I've ever bought claims to be smoked (although I certainly can't taste it).

    To make this recipe you will need either a smoker or a charcoal grill set up for indirect cooking. (For this product, I use a Smoke Hollow electric smoker) Since the smoke time is relatively short (2-3 hours), you will want to monitor your cooker closely and really put the smoke on heavy.

    I've included a basic recipe below for a simple, Southern style brown sugar glaze, but you could take the outside flavoring in any direction you want (fruit jam, jerk, etc.)

    You will need an aluminum pan to put the ham in and to catch the glaze and juices so you can baste the ham. I prefer to baste the ham roughly every 20 minutes and add more wood chips at the same time. I monitor the internal temperature of the ham with a probe thermometer and shoot for an internal temp of 165-180 degrees.

    Since we are working with a fully cooked product doneness really isn't an issue. What we really want to pay attention to is getting smoke on the product and building layers of flavor by basting frequently. For the glaze:
    · 1/2 cup maple syrup
    · 1/2 cup dark brown sugar
    · 2 tablespoons whole-grain Dijon mustard
    · 1/2 teaspoon ground cinnamon
    · 1/4 teaspoon ground nutmeg

    Simply combine all ingredients in a sauce pan and heat over low heat until fully incorporated.

    Double Smoked Spiral Ham Recipe
    · 1 spiral ham
    · Complete the Maple Brown Sugar Mustard glaze recipe. Place in the pan as shown in picture. Apply all of the glaze to the ham, being sure to get glaze between the slices. Monitor the internal temperature of the ham. Target is 165-180 degrees, which should be achieved in two to three hours.


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    And that my friend, is how "I HAM IT UP!"
  • smokin fool
    Club Member
    • Apr 2019
    • 1393
    • Mississauga, Ont

    #2
    Excellent write up, spiral ham is a staple here for all holiday feasts.
    Up till now I have reheated them and applied the supplied glaze on my gasser.
    Will be giving this a go at Xmas this year when I will be doing the ham for the feast at my brothers, his turn to host...
    Be nice to serve something with a new twist instead of the same old fare.
    Last edited by smokin fool; November 29th, 2019, 06:51 PM.

    Comment

    • Texas Larry
      Club Member
      • May 2017
      • 1198
      • Wilson County, TX
      • PrimoXL
        Maverick 732
        Thermoworks 2K Themocouple
        Thermapen
        Weber Go-Anywhere (for the beach!)
        Dreaming of a really good stick-burner...
        Favorite beer: Alaskan Amber

      #3
      This is a go to for us at holiday times too. I only shoot for 140 tho.

      Comment


      • chucks meats
        chucks meats commented
        Editing a comment
        Yeah, 140 is fine. I just like a little more smoke and time to make the glaze a little "crusty".
    • holehogg
      Club Member
      • Nov 2017
      • 2014
      • Port Elizabeth, South Africa

      #4
      Fantastic Sir.

      Comment

      • Troutman
        Club Member
        • Aug 2017
        • 7108
        • Republic of Texallence

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        #5
        Haven't done a ham in so long I almost forgot they exist. Nice write-up and photos, may have to give this a try as a secondary protein at Christmas.

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