Cherry-Spiced and Maple-Glazed Ham
Cherry-Spiced and Maple-Glazed Ham
Ingredients
For the 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
For the Smoked Ham
- 1 large bone-in cured, spiral cut ham
- > canola oil
- > cherry juice
- > fresh-ground peppercorn
- > 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 to 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 its 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 138°F 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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