Smoked HamThis Smoked Ham with the Bourbon Praline glaze is the star of the show. For this recipe you’ll double smoke a carving ham – and it’s so simple anyone with a smoker can create this smoked ham masterpiece. If you haven’t tried a smoked ham, you’re really missing out. For this recipe I’m starting out with a fully cooked boneless Carving Ham weighing about 10lbs. Carving Hams are perfect for your Easter Diner because there’s no bone to deal with, and there’s no waste. You get beautiful slices, perfect for serving; and it makes a really spectacular centerpiece on the dinner table. Like most hams found in the super market, these are fully cooked. On the package you’ll find directions for re-heating and most of them come with some sort of glaze pack. You can toss that aside because I have a quick glaze that’s really going to set off this smoked ham. Take the ham out of the cryovac package and let any juice drain off. There’s no prep on this recipe all you need is a full size steam pan and a wire rack to keep the ham off the bottom of the pan. Go ahead and fire up your smoker and bring it to 250⁰. I used my Ole Hickory Ace MM but any smoker or grill set up for indirect cooking will do the job. This smoked ham takes about 15 minutes per pound, so we’re looking at a total time of 2 ½ hours. Once the smoker is up to temp, throw on a chunk of cherry and hickory wood. Remember the ham is already smoked, so you don’t need too much. We’re bringing it up to serving temperature in a smoked environment hence the “double-smoked”. You’ll want a good probe thermometer to keep from over-shooting internal temperature; I suggest the Themoworks Chef Alarm. Place the smoked ham on the cooker and insert the probe into the thickest area, and set the alarm for 128⁰. While the smoked ham is enjoying a smoke bath, it’s time to make the glaze. Here’s what you’ll need:
- 1 Stick of Butter
- 1 Cup of Brown Sugar
- ½ Cup of Chopped Pecans
- 2oz Bourbon
- 2oz Apple Juice
- 10lb Boneless Carving Ham (fully cooked)
- 1 cup Brown Sugar
- 1 stick Butter
- ½ cup chopped Pecans
- 2oz Bourbon
- 10oz Apple Juice
- Remove ham from cryovac packaging and place on wire rack inside full size steam pan with 8oz Apple Juice in bottom of pan.
- Place in 250⁰ smoker with 1 chunk of cherry & 1 chunk of hickory wood for smoke.
- Cook ham to internal temperature of 130⁰
- Melt half of stick of butter in small sauce pan over medium high heat.
- Add brown sugar and stir to melt.
- Add bourbon to sugar mixture and continue to cook off alcohol until mixture is almost to a boil about 3-4 minutes.
- Remove from heat and stir in pecans.
- Add remaining butter and continue to stir until melted.
- Pour in remaining apple juice and stir. Mixture should have a syrup-like consistency.
- Brush bourbon praline glaze over ham when internal temperature reaches 130⁰.
- Continue to cook for 20 more minutes or until internal temperature reaches 140⁰.
- Rest the ham for 10-15 minutes and carve for serving.