Double Smoked Maple Bourbon Glazed Ham on the Big Green Egg The BBQ

Bourbon and Maple Smoked Ham CountryWoodSmoke UK BBQ

Step 2: Reduce heat to low, and allow the glaze to simmer for 20 minutes. Then, cover and remove from heat. Set aside and allow it to thicken, about 20 minutes. Use the glaze on this ham recipe, or other pork or poultry recipes. Step 3: If making the double smoked ham; preheat your grill, establishing temperature at 250 °F.

Bourbon and Maple Smoked Ham CountryWoodSmoke UK BBQ

To make a smoked spiral ham, unpackage the ham and place it directly on the smoker at 225°F for an hour. During the last 20 minutes, brush it with a glaze made from maple syrup, bourbon, and chicken stock until a sweet crust forms and the internal temperature of the ham reaches 140°F.

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Close the lid, and smoke the ham for 20 minutes per pound or until the internal temperature of your ham reaches 135 degrees F. Spritz. In a small bowl or food safe spray bottle, combine the bourbon and peach juice for the mop sauce. Spritz or mop the ham every 30 minutes during the smoking period. Make the glaze.

Double Smoked Ham With Cherry Bourbon Glaze in 2020 Smoked ham

While the ham cooks, assemble the cherry glaze. In a small saucepan, combine: 2 cups tart cherry juice, 1 cup preserves, juice from 2 oranges, 1/4 cup brown sugar, 1/4 cup bourbon, 1 tbsp Dijon mustard, 3 cloves minced garlic and 1 tbsp of balsamic glaze. Place the pot over medium heat and cook it for about 10 minutes until it starts to thicken.

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Instructions. Set the EGG for indirect cooking with the convEGGtor at 275°F with chunks of hickory wood. Cover the ham in yellow mustard and add the BBQ rub. Put the apple juice and onion in a roasting pan then place the ham in a roasting rack in the roasting pan. Cook uncovered for 2 hours. Cover with foil and cook another hour.

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Cook ham to internal temperature of 130⁰. Melt half of stick of butter in small sauce pan over medium high heat. Add brown sugar and stir to melt. Add bourbon to sugar mixture and continue to cook off alcohol until mixture is almost to a boil about 3-4 minutes. Remove from heat and stir in pecans.

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Combine all of the ingredients in a small saucepan and bring to a low boil medium heat. Lower the heat and simmer the sauce for about 5-6 minutes until the sugars have dissolved and it's slightly thicker. The glaze will be runny, which allows it to be brushed on to the ham easily. Glaze the ham and baste.

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After 15-20 minutes, the glaze will thicken. Drizzle the pineapple bourbon glaze over the ham when there's an hour left to cook it. Step 5: Finish the Ham. Cook the ham for about another hour. Remove the ham from the smoker and pour the rest of the pineapple bourbon glaze over the ham. Let the ham rest for about 10-15 minutes.

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Smoke. Place the ham, cut side down, directly on the grill grates. Close the lid and smoke the ham for 1.5 hours. Add the braise. Remove the ham from the smoker and place it in a large 12-inch cast iron skillet. Mix the chicken stock, bourbon, and maple syrup and pour it over the ham.

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You are shooting for about 145°F internal for a twice-smoked ham, and depending on the size of your ham, the process takes about 3 hours for an 8lb ham smoking at 250°F. How to make hot honey and bourbon glazed ham 1. Score the ham. If you chose a whole, unsliced ham, then you want to take a minute to score the ham on the outside.

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Arrange a rack in the lowest position and heat the oven to 350ºF. Line a roasting pan with aluminum foil and fit with a wire rack. Using a paring knife, peel the skin from 1 smoked, bone-in ham and discard. Using a sharp knife, trim all but about 1/4 to 1/2-inch of the surface fat from the ham.

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Smoke the Ham. Throw a chunk or two of cherry wood into both piles of coals on each side. Put on the lid and bring the temperature back up to 300 to 325 degrees, using the vents to regulate the temperature. Smoke the ham until the ham has a nice rich color and the internal temp reaches about 125 F, about 1 to 2 hours.

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FINISHING AND THE GLAZE PROCESS. 9. After the ham has been on the smoker 2 1/2 hours, you want to start glazing the ham with the bourbon glaze using a basting brush. 10. Continue smoking for an hour and a half, applying a new layer of glaze every 30 minutes. The more you apply the glaze and the heat hits the ham, the thicker your glaze shell.

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Stir in the honey, brown sugar, cloves and butter. Bring to a low boil, reduce the heat and simmer for about 2 minutes. Place the ham back on the smoker and brush about ¼ of the glaze over the ham. Cook for an additional 15 minutes, basting about every 5 minutes. Use a culinary torch or propane torch to caramelize the top until the glaze.

HEB Bourbon Glazed Smoked Ham, Sliced Shop Meat at HEB

Calcium 0%. •. Iron 2%. Inspired by the rich traditions born in the rolling hills and hidden waterways of Kentucky, Bold BourbonRidge™ Uncured Smoked Ham embodies the American epicurean spirit and captures the sophistication of the majestic thoroughbreds this region is known for. Masterfully crafted with a refined bourbon and patiently.

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Instructions. Setup your Big Green Egg for indirect cooking and preheat BGE to 275°. Add 3 chunks of smoking wood to lump charcoal. Rub the ham with a mustard slather and apply rub to the outside. Put ham on roasting pan rack with apple juice and yellow onion in pan below. Cook uncovered for 2 hours.