Bourbon Cherry Glazed Double Smoked Spiral Sliced Ham
Directions
- 1Place a 10-pound spiral-sliced ham on a wire rack over aluminum foil.
- 2Place a 10-pound spiral-sliced ham on a wire rack over aluminum foil.
- 3Place a 10-pound spiral-sliced ham on a wire rack over aluminum foil.
- 4Drizzle Dijon mustard over the ham as a binder, then generously season with honey barbecue rub.
- 5Drizzle Dijon mustard over the ham as a binder, then generously season with honey barbecue rub.
- 6Drizzle Dijon mustard over the ham as a binder, then generously season with honey barbecue rub.
- 7Insert a meat probe and place the ham in a smoker preheated to 250°F.
- 8Insert a meat probe and place the ham in a smoker preheated to 250°F.
- 9Insert a meat probe and place the ham in a smoker preheated to 250°F.
- 10Use Bear Mountain Bourbon BBQ pellets.
- 11Use Bear Mountain Bourbon BBQ pellets.
- 12Use Bear Mountain Bourbon BBQ pellets.
- 13In a saucepan, combine 1/4 cup Garrison Bros Honeydew Bourbon, 1/2 cup brown sugar, 1 cup cherry preserves, 2 tablespoons orange juice, 1 tablespoon apple cider vinegar, Dijon mustard, and a pinch of salt.
- 14In a saucepan, combine 1/4 cup Garrison Bros Honeydew Bourbon, 1/2 cup brown sugar, 1 cup cherry preserves, 2 tablespoons orange juice, 1 tablespoon apple cider vinegar, Dijon mustard, and a pinch of salt.
- 15In a saucepan, combine 1/4 cup Garrison Bros Honeydew Bourbon, 1/2 cup brown sugar, 1 cup cherry preserves, 2 tablespoons orange juice, 1 tablespoon apple cider vinegar, Dijon mustard, and a pinch of salt.
- 16Bring the mixture to a simmer for 10 minutes, then set aside to cool and thicken.
- 17Bring the mixture to a simmer for 10 minutes, then set aside to cool and thicken.
- 18Bring the mixture to a simmer for 10 minutes, then set aside to cool and thicken.
- 19When the ham reaches 140°F internal temperature, pour the glaze over the top, brush it in, and return the ham to the smoker for 30 more minutes.
- 20When the ham reaches 140°F internal temperature, pour the glaze over the top, brush it in, and return the ham to the smoker for 30 more minutes.
- 21When the ham reaches 140°F internal temperature, pour the glaze over the top, brush it in, and return the ham to the smoker for 30 more minutes.
- 22Remove from smoker and let it sit for 20 minutes.
- 23Remove from smoker and let it sit for 20 minutes.
- 24Remove from smoker and let it sit for 20 minutes.
Ingredients
- 10 pounds spiral sliced ham
- 10 pounds spiral sliced ham
- 10 pounds spiral sliced ham
- 1 Dijon mustard
- 1 Dijon mustard
- 1 Dijon mustard
- 1 honey barbecue rub
- 1 honey barbecue rub
- 1 honey barbecue rub
- 0.25 cup bourbon
- 0.25 cup bourbon
- 0.25 cup bourbon
- 0.5 cup brown sugar
- 0.5 cup brown sugar
- 0.5 cup brown sugar
- 1 cup cherry preserves
- 1 cup cherry preserves
- 1 cup cherry preserves
- 2 tablespoons orange juice
- 2 tablespoons orange juice
- 2 tablespoons orange juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon apple cider vinegar
- 1 tablespoon apple cider vinegar
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
Equipment
smokerwire rackaluminum foilsaucepanmeat thermometerbasting brush