Can't have holidays without holiday ham - and none is better than home smoked ham with your favorite maple bourbon glaze. Here it is, the recipe that became a legend.
First up, go get your ham! There are a few things to look out for when choosing. For one, many of the packaged hams you find will actually be pre-smoked. Whether you want this or not is completely up to you - expect a more pronounced smoky flavor from the pre-smoked hams.
Once you bring your ham home, all that's left to do is get it out of the packaging to trim it. Remove any unwanted fat, skin, or loose flaps of meat that might burn on the smoker.
Optionally, score in the pattern that you like best. In our experience, there's no discernable advantage to a spiral-cut ham over, for example, a diamond-cut ham.
The ham is ready to go - time to fire up the pit! Preheat your smoker (or oven) to 275ºF (135ºC), and add smoke wood to preference.
While the cooker is heating up, give the ham a medium coat of Dirty Bird Hot, followed by a medium coat of Honey Killer Bee. Let the meat sit at room temperature for at least 30 minutes, up to 1 hour.
Place the ham on the cooker, and let the heat work its magic. You're looking for an internal temperature of 145ºF (63ºC).
Once the ham reaches the target, pull it off the heat. Glaze with some Pineapple Heat OR Maple Bourbon for that sweet finish (or use your favorite BBQ sauce!) and loosely tent it with foil. Let it rest like this for 30 minutes before serving.
Catch you on the next recipe!
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