Double-Smoked Ham With a Cherry Bourbon Glaze
Transform your holiday meal with this cherry bourbon glazed ham recipe. Double-smoking adds incredible flavor to spiral ham with a sweet-heat sticky glaze.
Double-Smoked Ham With a Cherry Bourbon Glaze
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
15
15 minutes
4 hours
470
Barbecue
Dinner
Put a double-smoked ham with a sweet and spicy cherry bourbon glaze on your table, and your ordinary holiday meal will become an extraordinary feast.
This cherry bourbon glazed ham recipe combines traditional smoking techniques with a unique coating that’ll make for an unforgettable holiday gathering.
I’ve spent years testing different ham preparations, but this cherry bourbon glazed double-smoked ham earns the most praise. The process is simple — take a pre-cooked spiral ham and give it new life with smoke flavor and a sticky, sweet-heat glaze that caramelizes beautifully.
Ingredients
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- 1 spiral-sliced ham (fully cooked, about 10 lbs.)
- Sweet and smoky BBQ rub
- 2 Tbsp. olive oil or duck fat spray
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- 1 1/3 cups light brown sugar
- 4 Tbsp. cherry preserves
- 2 oz. apple cherry habanero pepper jelly (substitute any pepper jelly for sweet heat)
- 2 oz. clover honey
- 2 oz. quality bourbon
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- Disposable aluminum pan
- Wire cooling rack
- Instant-read thermometer
- Silicone basting brush
- Clean, sharp kitchen knife for slicing
Directions
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Prepare your double-smoked ham base. Fire up your smoker to 250°F. For this double-smoked ham, medium smoking wood like hickory or pecan works perfectly.
Remove the ham from the packaging, rinse it gently, and pat it dry with paper towels. Apply a thin layer of olive oil or duck fat spray all over the ham to help the seasoning stick. Season liberally with sweet and smoky BBQ rub, working it into all the spiral cuts.Set up and begin smoking your cherry bourbon glazed double-smoked ham. Place a wire rack over a disposable aluminum pan to catch drippings and excess glaze.
Position the seasoned ham on the rack, cut side down. Put the ham in your smoker and insert a leave-in thermometer into the thickest part.Make your cherry bourbon glaze. When the ham reaches 100°F internal temperature, prepare your glaze. In a medium saucepan over medium heat, combine brown sugar, cherry preserves, pepper jelly, and honey.
Stir continuously until ingredients melt together, then add the bourbon. Reduce the mixture by about 25% until it reaches a thick, brushable consistency.Glaze and finish your double-smoked ham. Once the ham hits an internal temperature of 110°F, begin applying the cherry bourbon glaze. Brush or drizzle generously, coating all exposed surfaces. Continue glazing every 10–15 minutes as the temperature increases.
Remove the cherry bourbon glazed double-smoked ham when it reaches 140°F internal temperature. Rest for 15 minutes before slicing with a sharp, properly cleaned knife and serving.
