Twice Smoked Ham with Orange Bourbon Glaze

half a ham on a bed of orange slices being smoked on the grill and the score marks are opening up.

Twice Smoked Ham with Orange Bourbon Glaze

Simple steps is all it takes to learn How to Make Twice Smoked Ham for the holidays. The extra smoke along with the Bourbon Glaze makes this ham the showcase of any holiday table with minimal effort for the chef.

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Servings

Calories 623kcal

Author Jason

Equipment

Smoker
Cast Iron

Ingredients

Twice Smoked Cured Ham

8 lb Ham cured, bone in
1 cup Apple Juice
4 slices Oranges

Glaze

1 cup Brown Sugar
¼ cup Orange Juice
¼ cup Bourbon
¼ tsp Cinnamon
1 tsp Orange Zest

Instructions

Twice Smoked Ham

Heat smoker up to 225 degrees. Choose the smoking wood of your choice.
Slice oranges and lay in the bottom of the cast iron skillet. Pour the apple juice over the top.
Cross hatch slice the ham about two inches deep to allow more smoke to go inside. If your ham is spiral sliced, skip this step. Place ham on top of orange slices. Place the entire cast iron on grill and smoke uncovered for about two hours.
At the 2 hour mark, increase the temperature to 300 degrees and continue to cook the ham for an additional 1-2 hours or until the meat thermometer reaches about 1115-120 degrees. At this point, start brushing the glaze on the ham multiple times and allow the ham to continue cooking. Reapply a couple times as the glaze will get sticky and the temp of the ham increases to 140 degrees. Remove and tent for 10-15 minutes.

Glaze

Combine the brown sugar, bourbon, orange juice cinnamon and orange zest into a bowl and stir. If you want it thicker, heat over a medium heat on the stove to allow to thicken even more.

Notes

Nutritional Values: No nutritional value will be provided as we don't know how big of a ham you chose.

Thicker Glaze: Consider heating this on the stove for about 10 minutes over medium heat to make it even thicker.

Spiral Sliced Ham: This works just perfectly with this recipe as well. Feel free to use the one that we have done that is NOT sliced or the spiral sliced one. The technique is the same.

Substitutions: Adjust the spices as you see fit. Any cloves, nutmeg, allspice, baking spice will work beautifully here.

Pan Substitutions: An alternate to using a cast iron would be a dutch oven or you could use a disposable pan.

When is Ham Done? When the internal temperature reaches 140 degrees. We use thermometers to check this in a couple of different areas.

My Smoker Won't Keep Temperature: At this point, try to increase the temperature of the smoker to 250 degrees and see if it will help bring up the temperature of the ham to 140. If you do this, I would cover it with foil so it doesn't dry out. Do not serve ham that hasn't come to the correct temperature.

You Want the LEAST Amount of Smoke Flavor: If you want to do this, up the temperature to 300 degrees and it will smoke up quickly to 140 degrees. Because the temperature is higher, it will takes less time to smoke and less time exposed to smoke. The apple juice will still keep it moist. If you want to do this, consider a small foil tent to make sure it doesn't get dry. Also use a mild fruit wood for smoking.

Nutrition