The first is a Maple Glazed Whole Smoked Ham. I’m starting with a Whole Smoked Ham.
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.
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.
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
2 Tablespoons Honey Dijon Mustard
2 Tablespoons Apple Juice
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.
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.
Fire up your smoker 250⁰ to and add a little Cherry wood for a light smoke.
Remove ham from package and place directly on smoker rack.
After the ham cooks for 1 ½ hours, insert a probe thermometer into the center away from the bone.
While ham is smoking, mix up Maple Glaze by combining Maple Syrup, Dark Brown Sugar, Light Brown Sugar, Honey Dijon Mustard and Apple Juice over medium heat. Bring the mixture to a simmer and reduce until it thickens.
Once whole ham reaches 135⁰ internal, brush the glaze over the outside of the ham and continue cooking.
When the internal temp hits 140⁰, remove ham from smoker and allow to rest for 10 minutes before slicing and serving.