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Smoked Maple Bourbon Ham Recipe . Ingredients. 1 - 8-10lb Fully Cooked Ham - Spiral-Cut or Bone-In . ½ cup brown sugar, firmly packed. ¼ cup Dijon Mustard. 1 tsp. Ground Cloves. 1 tsp. Ground Cinnamon. 1 lg. Orange Zest. ¼ cup Maple Syrup. ¼ cup Bourbon of your choice . Mix the ingredients in a large bowl and cover the entire ham with the.
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Bring the glaze to a low boil and continue whisking for five minutes. 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.
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How to Make Maple Bourbon Glaze. Combine all ingredients in a small saucepan. Bring to a low boil over medium-high heat, stirring frequently to ensure the sugar dissolves completely. Lower the temperature to a simmer for 10-15 minutes, or until it reaches the desired thickness.
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Preheat your oven to 350F (175C). Slice your pre-cooked ham if not already pre-sliced, add cloves, and place into your dutch oven cut-side down. Pour pineapple juice over the ham, cover with dutch oven lid, and place in oven. Bake your ham around 15 min per pound or until the internal temperature reaches 145F (63C).
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Open up slices and drizzle maple bourbon glaze between the slices at the bottom of the ham. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or overnight. Set the oven temperature for 325° F. Uncover the ham and set it right side up in a baking dish.
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Smoke the Spiral Ham. Place the baking sheet on the preheated smoker and add the bourbon to the bottom of the pan. Smoke the ham for 3 to 3 ½ hours until the ham reaches an internal temperature of 140 degrees F with a reliable meat thermometer . Smoke the ham.
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Preheat oven to 350°F. Place ham in a large roasting pan; fill pan with water to a depth of 1/2 an inch. Cover pan with aluminum foil. Bake in preheated oven until an instant-read thermometer inserted into thickest portion of meat registers 120°F, about 2 hours, basting ham every 30 minutes with accumulated juices in pan.
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Instructions. 15 to 20 minutes before your holiday ham is done cooking, place brown sugar, maple syrup, and bourbon in a small saucepan. Bring it to a simmer and let it cook for about 10 minutes. Once thickened to a nice, syrupy consistency, pour it over your ham and brush it between each slice.
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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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Bring the mixture to a simmer and reduce until it thickens. Once whole ham reaches 135⁰ internal, brush the glaze over the outside of the ham and continue cooking. When the internal temp hits 140⁰, remove ham from smoker and allow to rest for 10 minutes before slicing and serving. Enjoy!
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Whisk the ingredients until the glaze is smooth. Reduce the heat to low, and simmer for 25 minutes. Then, remove the glaze from the heat and set it aside, allowing it to thicken slightly. When the ham reaches 130°F, transfer it from the cooling rack to a foil-lined, raised edge baking sheet. Tip: The foil makes the clean-up easier as the glaze.
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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. Uncover the ham, glaze, and cook for 30 minutes until the ham reaches an internal temperature of 140°. Remove the ham from the EGG and let rest for 10 minutes.
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Place the ham on the baking sheet in the smoker and cook for 3 hours or until the internal temperature reaches 145°F as read by a meat thermometer. About 15 minutes before the 3 hour mark, place the sugar, syrup, and bourbon in a small saucepan and bring to a simmer. Let simmer for about 10 minutes.
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Preparation. Preheat oven to 350°F. Peel skin from ham and discard; trim fat underneath to about ½ inch thick, then score in a cross-hatch pattern using a sharp knife, cutting completely through.
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This twice-smoked spiral ham with maple bourbon glaze is a sweet and savory delight. Begin with smoked spiral ham, then smoked using maple wood to give it a great pairing of smoke flavor. This ham will go great with your Easter feast or a weekend meal where you need to feed a large group. During the last 20 to 30 minutes, mop the maple bourbon.
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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.
