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Twice-Smoked Ham with Cinnamon & Bourbon Glaze




Difficulty:Easy
Prep Time:10 Minutes
Cook Time:3 Hours
Serves:16

Nutritional Information

Elevate the traditional supermarket smoked ham with a second smoking on the kamado and a sweet and spicy glaze.

Ingredients

  • 18 lb (8Kg) bone-in whole or spiral-cut smoked ham, at room temperature
  • For The Glaze:
  • 1 cup sugar
  • 1 tbsp fennel seeds
  • 1 tbsp coriander seeds
  • 4 star anise pods
  • 4 bay leaves
  • 2 cinnamon sticks
  • 2 garlic cloves
  • 1 in. piece fresh ginger, thinly sliced
  • 1 dried red chile pepper
  • 1 tsp finely grated orange zest
  • 2 cups bourbon
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp honey
  • To Smoke:
  • hickory or apple wood chunks

Directions

  • 1. Preheat the grill to 300°F (149°C) using indirect heat. Once hot, add the smoking wood and install the heat deflector and a standard grate.
  • 2. Place the precooked ham in a large roasting pan (a disposable aluminum pan works well) and add 1 cup water. Place the pan on the grate and close the grill. Smoke until an instant-read thermometer inserted in the thickest part of the meat reads 120°F (49°C), about 2 hours and 45 minutes, basting occasionally with any accumulated juices.
  • 3. While ham smokes, make the glaze. In a medium saucepan, combine sugar with 2 tbsp water and place on the stovetop over medium-high heat. Cook until a light golden syrup forms, about 8 to 10 minutes, swirling the pan occasionally.
  • 4. Remove from the heat and quickly add the fennel seeds, coriander seeds, star anise, bay leaves, cinnamon, garlic, ginger, chile, and orange zest. Let sit until fragrant, about 20 seconds. Carefully add the bourbon, soy sauce, and honey. Return the glaze to medium heat and bring to a simmer until slightly thickened, about 10 minutes, stirring occasionally.
  • 5. Once the ham reaches 120°F (49°C), brush it with the glaze. Continue smoking until the top is lightly caramelized, about 30 more minutes, brushing with glaze every 10 minutes.
  • 6. Transfer the ham to a platter and let rest for 15 minutes. Skim the fat from the pan and transfer the juices to a bowl. Slice and serve with the warm pan juices.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828