Ham is popular during the holiday season but can be cooked year around. This double-smoked version uses a homemade marmalade glaze that includes Fireball whiskey to bring a festive flavor.

The sweet and tangy flavors complement the smoked flavor to create a mouthwatering centerpiece for any meal. The mixture of sweet bark and smoked inside creates a wonderful combination of texture and flavor to wow anyone who gets a chance to try it.

You can tweak the recipe to your favorite flavors, don’t like cloves then don’t add them, substitute the marmalade for apricot jam, switch up the orange juice for pineapple juice, or swap the Fireball whiskey for a more traditional flavor.

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Ham ready to smoked cross hatched and cloves added.

To prepared the ham for the second smoke, remove the skin, cross-hatched, then insert the colves.

The ham is served in slices, some like thin cut while others prefer thick and is up to your preferred thickness.

Close up of the glaze on a criss cut ham with cloves in each dimond.

Once the ham is almost done cooking brush on the orange whisky glaze thick layers every 15 minutes.

Ham fully cooked sitting on the smoker before it is pulled off

Once the glaze has set and the ham is up to temp it is ready to be pulled off the smoker and served.

Double Smoked Glazed Ham Recipe

Dean Schumann

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Delicious smoked ham with a sweet orange fireball whisky glaze.

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Preparation 30

Cook 4

Ready in 4 30

Servings

CourseMain Dish

InfluenceEuropean

DifficultySeasoned

MethodSmoke

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Ingredients

Ham

12 pound smoked ham
36 cloves
¼ cup orange juice

Marmalade Glaze

1 cup orange juice
1/2 cup orange marmalade
1/3 cup maple syrup
2 tablespoons Dijon mustard
1 tablespoon dried rosemary
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 cup brown sugar
¼ cup fireball whiskey

Equipment

smoker
saucepan

Directions

Preheat the smoker to 300 degrees F (140 degrees C). Add three chunks of your favorite wood.

Smoked Ham

Remove the smoked ham from the packaging then cut around the hock and down the side of the ham. Avoid cutting past the fat.
Push your hand up through the fat to pull the skin off of the meat then remove it.
Cut a crisscross pattern into the fat about ¾ inch (20mm) apart and press in a clove in between each intersection.
Place the ham on a tray and cover it with foil until ready to cook.
Brush the orange juice onto the prepared ham and then place it into the preheated smoker. Cook for three hours before starting to check the internal temperature.

Marmalade Glaze

In a saucepan add orange juice, orange marmalade, maple syrup, Dejon mustard, rosemary, cinnamon, nutmeg, and brown sugar. stir over medium low heat.
Once the ingredients have dissolved turn up the heat and let simmer for 15 minutes until it thickens.
Add fireball whisky to the orange mixture then cook the alcohol off for a couple of minutes.
Strain the glaze off into a bowl ready for use.

Glazed Ham

Once the ham's internal temperature reaches 130 degrees F (55 degrees C) begin the glazing.
Brush on the marmalade glaze with a silicone brush and repeat every 15 minutes until the internal temperature reaches 140 degrees F (60 degrees C).
Once cooked remove from the smoker and rest for 10 minutes then slice to serve.

Nutritional Information

Calories: 221kcalCarbohydrates: 9gProtein: 30gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gCholesterol: 87mgSodium: 2218mgPotassium: 524mgFiber: 0.2gSugar: 8gVitamin A: 27IUVitamin C: 5mgCalcium: 30mgIron: 2mg