Double Smoked Glazed Ham Recipe
Delicious smoked ham with a sweet orange fireball whisky glaze.
Preheat the smoker to 300 degrees F (140 degrees C). Add three chunks of your favorite wood.
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 3/4 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.
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.
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.
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