maple glazed whole ham
December 8, 2016

Maple Glazed Whole Smoked Ham

The first is a Maple Glazed Whole Smoked Ham. I’m starting with a Compart Duroc Whole Smoked Ham. Compart Family Farms raises the best pork I’ve tried and Mr. Jim’s hams are nothing short of phenomenal.

A whole ham is made up of the shank and butt portions. When you’re cooking for a large family, this Maple Glazed Whole Smoked Ham is the one to choose.

Maple Glazed Whole Smoked Ham

You can find them fully smoked in grocery stores during the holidays. Expect a whole ham to weigh somewhere between 18-20lbs and there’s not much waste. (Save those bones for cooking black eyed peas or greens on New Year’s Day!)

For this recipe I’m firing up my Ole Hickory and double smoking this ham with a little Cherry wood for a second dose of smoky goodness.In essence we’re just warming it up to a safe serving internal temperature of 140⁰, so the cook doesn’t take a long time.

Maple Glazed Whole Smoked Ham

Bring your pit up to 250⁰ and get the ham on the cooking rack straight out of the package. Any smoker can be used for this job. Keep the temps steady and use a couple chunks of wood for good clean smoke.

After the ham cooks for 1 ½ hours, insert a probe thermometer into the center away from the bone. You’ll need a good probe thermometer like the Thermoworks Smoke to keep an eye on internal temp.

Once the whole ham reaches 135⁰ internal, it’s time for the glaze.

Maple Glaze for Whole Smoked Ham

  • ¼ cup Maple Syrup
  • ¼ cup Dark Brown Sugar
  • ¼ cup Light Brown Sugar
  • ¼ cup Honey Dijon Mustard
  • 2 Tablespoons Apple Juice
  • 2 Tablespoons Cider Vinegar

Bring the mixture to a simmer over medium heat and reduce until it thickens.

Brush the glaze over the outside of the ham and let it cook until the internal temp hits 140⁰. At this point the Whole Ham is ready to eat.

Maple Glazed Whole Smoked Ham

Take it inside and let it rest just a few minutes before slicing. This one makes for an amazing Holiday Centerpiece on any Christmas Table.

Maple Glazed Whole Ham

Maple Glazed Whole Ham

Ingredients

  • 18-20lb Whole Smoked Ham
  • ¼ cup Maple Syrup
  • ¼ cup Dark Brown Sugar
  • ¼ cup Light Brown Sugar
  • ¼ cup Honey Dijon Mustard
  • 2 Tablespoons Apple Juice
  • 2 Tablespoons Cider Vinegar

Instructions

  1. Fire up your smoker 250⁰ to and add a little Cherry wood for a light smoke.
  2. Remove ham from package and place directly on smoker rack.
  3. After the ham cooks for 1 ½ hours, insert a probe thermometer into the center away from the bone.
  4. While ham is smoking, mix up Maple Glaze by combining Maple Syrup, Dark Brown Sugar, Light Brown Sugar, Honey Dijon Mustard, Apple Juice and Cider Vinegar over medium heat. Bring the mixture to a simmer and reduce until it thickens.
  5. Once whole ham reaches 135⁰ internal, brush the glaze over the outside of the ham and continue cooking.
  6. When the internal temp hits 140⁰, remove ham from smoker and allow to rest for 10 minutes before slicing and serving.
  7. Enjoy!
http://howtobbqright.com/2016/12/08/maple-glazed-whole-smoked-ham/

Malcom Reed
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Maple Glazed Whole Smoked Ham

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2 Comments

  1. Doug says:

    Looks great can not wait to try it on my BGE.

  2. Bob McIntosh says:

    Tried this last Easter. It was a ham, not a whole shoulder but that’s what we had. Being a Southern Boy you know what I mean by makin’ do. Used your instructions as is otherwise and it was very good! I have been pellet smoking for about a year now with a Rectec 680 can’t beat it. Because we have had poor results trying other recipes we were pleased yours did well. I went to your site and bought some Killer Rub. Taste test found it very promising. We have been using the Rectec Honey Rub it’s very good. Yours is a very close match so it should be great, so lookin’ forward to using it today I’ll let you know how the ribs do as I intend to use your recipe.

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I'm Malcom Reed and these are my methods and techniques for mouth-watering, slow-smoked BBQ. Recipes, videos, detailed procedures and BBQ tips.

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