recipe
Cherry-Spiced Maple-Glazed Ham
5.0
Ingredients
Cherry-Spiced Maple Glaze
1
cup cherry preserves
1/2
cup light brown sugar, packed
1/2
cup maple syrup
1/4
cup water
1
ounce honey whiskey
1
tablespoon dijon mustard
2
dashes cinnamon
1
pinch ground cayenne pepper
1
pinch ground cloves
1/4
teaspoon garlic powder
2
tablespoons butter
 
kosher salt and fresh-ground peppercorn
Smoked Ham
1
large bone-in cured, spiral cut ham
 
canola oil
 
cherry juice
 
fresh-ground peppercorn
 
Cherry-Spiced Maple Glaze (above)
 
Fresh herbs, fruits and berries to garnish
Directions
1

Pour all glaze ingredients into a small heavy bottom pot. Place over medium heat and bring all ingredients just to a gentle simmer.

2

Remove from heat and stir consistently for 2-3 minutes.

3

Puree in a food processor until consistency is similar to a syrup. To thin add water. Set aside.

4

30 minutes prior to grilling, fill the chimney starter with charcoal and ignite. When coals glow red, dump the coals into the center of the grill.

5

Meanwhile, prepare the ham by scoring it’s exterior surface in a cross-hatch fashion. Drizzle with oil and liberally season with fresh ground peppercorn.

6

Gently place the ham atop the grill grates and smoke for two hours, brushing every 30 minutes with a 50/50 mixture of oil and cherry juice.

7

In the third hour, slightly open air dampers to increase the temperature. Begin intermittently brushing layer upon caramelized layer of the Cherry-Spiced Maple Glaze over the ham.

8

Remove from the grill when internal temperature reaches 138F in thickest part of the ham. Rest under a tin foil tent for 5 minutes per pound,

Hot Tip: This allows the denatured ham to reabsorb its natural juices, which have been pushed to the exterior of the ham during the smoking process.
9

Brush one final time with the glaze and plate over a large dish garnished with fresh herbs, fruits and berries. Carve and serve.

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