Savor the sweet and tangy cherry bourbon glaze that accentuates the rich and smoky flavor of a double smoked ham. Ideal for celebratory meals or special occasions.
Ingredients: 1 whole bone-in ham, 10-12 pounds. 2 cups cherry wood chips, soaked in water. 1 cup bourbon. 1 cup cherry preserves. 1/2 cup brown sugar. 1/4 cup Dijon mustard. 1 teaspoon ground cloves. 1 teaspoon black pepper. 1/2 teaspoon garlic powder.
Instructions: Set the temperature of your smoker to 225F 107C. Put the ham, fat side up, on the smoker rack. Keep the temperature constant while you smoke the ham for three to four hours using cherry wood chips. In a saucepan, combine the bourbon, cherry preserves, brown sugar, Dijon mustard, ground cloves, black pepper, and garlic powder to make the glaze while the ham is smoking. Simmer until the glaze thickens, over medium heat. For the next two hours, after the first smoking, baste the ham with the cherry-bourbon glaze every thirty minutes. Smoke the ham until the internal temperature reaches 140 degrees Fahrenheit 60 degrees Celsius. This could require one or two more hours. Before slicing, take the ham out of the smoker and allow it to rest for 15 to 20 minutes. Slices of double-smoked ham should be served with extra glaze on the side.
Prep Time: 30 minutes
Cook Time: 6 minutes
Rice 2018
