Raspberry Chipotle Glazed Smoked Ham Recipe
Smoked Ham is one Christmas tradition that I love. It’s always served at our Christmas feast, and the left overs make for delicious Ham sandwiches days after the dinner. We even save the ham bones for New Years where it’s used to flavor a big pot of Turnip Greens and the Black Eyed Peas. If you’ve never had the pot liquor off a pot of Ham-bone-infused Turnip Greens then you ain’t living!!WHAT MALCOM USED IN THIS RECIPE:
- 8–10lb Spiral Sliced Ham
- 8oz Raspberry Chipotle BBQ Sauce by Blues Hog
- 8oz Apple Jelly
- Preheat Drum Smoker or any indirect bbq smoker or grill to 275 degrees. Add chunks of cherry wood to hot coals for smoke flavor.
- Remove the ham from packaging and place on a half size wire cooling rack.
- Place ham on pit and smoke for 2 hours.
- In a small sauce pan over medium heat add apple jelly. Cook the jelly until it turns into a liquid stirring often. Add the raspberry chipotle sauce and stir to combine. Reduce heat to low and keep warm.
- Apply the glaze over the ham using a basting brush. Continue to cook for 30 minutes or until glaze sets.
- Remove the ham from the smoker and rest for 10-15 minutes before serving.
Cooking that Christmas Ham is always my job, and you know I fire up the smoker for this task. This year I’m serving a double smoked, spiral sliced ham covered in a Raspberry Chipotle glaze. The recipe is super simple and it’s guaranteed to be a huge hit at your Christmas gathering.
All you need is a spiral cut ham from the grocery store. It doesn’t have to be fancy; this time of year you can find them on sale for around $2 per pound just about every where. This ham is already fully smoked, so all I’m doing is warming it up in a smoked environment. That’s where the “double smoked” part comes into play. The directions on the ham say to prepare it in the oven but trust me, it’s so much better on the smoker.
Take the ham out of the package and place it on a half size wire rack – I call them Chicken Racks because we use them for glazing competition chicken. Fire up your smoker and bring the temperature to 275 degrees. Any pit can be used for this one I went with my Gateway Drum using Royal Oak briquettes for fuel. You’ll want to add some additional wood for smoke flavor but keep it light. Fruit wood works great here, so I went with a couple chunks of Cherry wood from www.smokerwood.com
Once the pit is up to temp just sit the ham – rack and all – on the center of the cooking grate. Let it roll in the smoke for 2 hours until the outside develops a nice dark brown color.
While it’s cooking make the glaze. In a small pot over medium heat add 1 cup of Apple Jelly. Stir it over the heat until it melts. The Raspberry Chipotle Sauce is a brand new barbecue flavor from our friends at Blues Hog and it’s excellent on pork. Mix in 1 cup of the Raspberry Chipotle and stir to combine. Bring the sauce to a simmer and hold it on warm until ready to glaze.
Once the ham has cooked for 2 hours, apply the glaze over the top using a basting brush. Continue to cook until the glaze sets and the internal temperature reaches 140 degrees. Remove the ham from the pit and rest it for a few minutes before serving.
The serving part is simple with this ham because it’s pre-sliced. Take a sharp boning knife and follow the seams on the ham. This will separate it into perfect serving sizes and all you have to do is arrange it on a platter.
Don’t forget to save the bone for New Years! Merry Christmas!!
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