Twice Smoked Ham
Though most people get super excited about turkey around the holidays…I prefer a nice twice smoked ham…especially when cooked low and slow on the Grill Dome! Now, the key to a yummy ham is the glaze…and though there are a ton of them out there to choose from (a lot of which just have a few ingredients), the below recipe from Adam Perry Lang’s Serious Barbecue is one of my favorites.
A few notes I’d like to point our real quick:
- The below ingredients are directly from the recipe in the book, but in the video below, I omitted the jalapeño…, but also forgot the grated garlic I had sitting in the fridge…brain fart on that one…
- I used a 20 lb whole ham, so I basically doubled the glaze recipe.
- Lastly, in Lang’s recipe, he instructs to glaze it and wrap it in foil the majority of the cook. I’ve never done that part the few times I’ve used this glaze. I just toss the ham on the Dome and glaze it towards the end and it always comes out amazing. Plus…if it’s wrapped in foil it’s not going to take it much (if any) of the smoke from your smoke wood.
One 6- to 8-lb, bone-in, spiral cut or cooked/cured ham, preferably from the shank end.
1/2 cup pineapple juice
1/2 cup pineapple preserves
1/2 cup packed brown sugar
1/2 cup honey
5 garlic cloves, peeled, halved, germ removed and grated
2 Tbsp apple cider vinegar
1 Tbsp prepared yellow mustard
1 Tbsp chile powder
1 Tbsp finely chopped jalapeño chile
1 Tbsp fresh thyme leaves
5 sage leaves, cut into thin slices
Pinch of ground cloves
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You can make the glaze ahead of time or after you place the ham on the Grill Dome to begin cooking. Either way, all you have to do is add all the glaze ingredients to a container and shake up to mix well.
For the ham, score the fat cap on the ham in a cross-hatched, diamond-shaped pattern. This will allow for the glaze to penetrate past the fat down to the meat, but it also provides a nice presentation effect.
Set the Dome up for indirect heating using the Indirect Cooking Rack and Ceramic Stone, making sure to place a couple of chunks of smoke wood on your lit coals for some smoke flavor. Preheat and stabilize the Dome to 275°. Place the ham on the Dome with a goal of cooking to an internal temp of 140°. Prior to hitting your target temp, begin glazing every 20-30 minutes. I typically start glazing around the 110° – 120° mark and glaze right up until it’s finished. Slice and enjoy!