Smoke A Honeybaked HamEveryone knows the turkey is the star of the show on Thanksgiving, but you can’t have a Holiday Feast without a Smoked Ham to go right along with the bird. (you can get my recipe for smoking a turkey here >>) Instead of spending nearly $80 on an overpriced ham, fire up your smoker and Smoke A Honeybaked Ham. I came up with my version of a Smoke A Honeybaked Ham and it’s even better than the original. I call it the Smoked Honeybaked Ham. The ham I use for this recipe is a Spiral Sliced Smoked Ham. You can find these everywhere during the Holidays, and they cost around $1.50 per lb. I buy the shank portion because the bone is great for making a big pot of beans after the holidays; but the butt portion is just as good for serving. These hams are precooked; if you notice the directions it simply says to reheat the ham in an oven for several hours until it reaches an internal temp of 140 degrees. It is perfectly fine to reheat it this way, but if you want to turn the ham into something special, use your smoker and this recipe.
Honey Baked Hams are spiral sliced hams that have a sugar coating caramelized on the outside. Once the ham is smoked, they cover it with sugar and use a blow torch to melt it. I wanted to create this style of Ham by using the smoker instead of a torch. To create the “Honey Baked” effect on the outside of the ham I use two things: a Honey glaze and a seasoned sugar blend. Here’s the recipe for the Smoke A Honeybaked Ham Glaze:
- ½ cup Orange Juice
- ½ cup Apple Juice
- ¼ cup Brown Sugar
- ¼ cup Honey
- ½ cup Brown Sugar
- ½ cup Natural Sugar in the Raw (Turbinado Sugar)
- ½ tsp Ground Ginger
- ½ tsp Cinnamon
- ½ tsp Fresh Ground Nutmeg
- ½ tsp Spanish Paprika
The ham needs to reach an internal temp of 140 degrees before serving, but you don’t want it to get much hotter than that or it will dry out. You can use a meat thermometer to monitor the internal temp if needed. I strongly suggest a Thermapen… To make your life a lot easier – every BBQ’er and griller needs a Thermapen – an instant-read thermometer. You can tell when the ham is ready because the slices will start to separate slightly and the outside will have that caramelized look. When it reaches this point, remove the ham from the smoker and loosely tent with aluminum foil. It’s ready to serve after a short rest, but you can keep it warm for a couple hours by placing it in a dry cooler with a few old towels. Carving a spiral sliced ham is easy. They’ve done all the work for you, just make a cut along the bone and free all the slices. Be sure not to throw that bone away because it will flavor a pot of beans or can even be used for making pork stock. Instead of spending money on an expensive ham this Thanksgiving, give this recipe a try. Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram
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