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Double Smoked Ham with Peach-Pomegranate Glaze

double-smoked-ham
Double Smoked Ham with Peach-Pomegranate Glaze

Clint Cantwell, editor of Grilling.com, shared this unique recipe that compliments the savory flavor profile of Snake River Farms Kurobuta ham with a sweet glaze of peach and pomegranate. For an added dimension of flavor, Clint recommends cooking the ham in a smoker. The glaze is also delicious slathered on Snake River Farms hams and baked in a conventional oven.

INGREDIENTS

12-15lb. Snake River Farms whole bone-in Kurobuta ham

Peach-pomegranate glaze (recipe follows)

INSTRUCTIONS

Prepare smoker* for medium-low cooking, approximately 300 degrees. Once the smoker comes to temperature, add 2-3 chunks of your favorite smoking wood such as cherry or apple to the charcoal briquettes. Using a sharp knife, make ¼ inch deep vertical incisions in the ham, approximately 1 inch apart. Make similar horizontal incisions to create a diamond pattern.

Place the ham directly on the smoker, cover, and allow it to smoke until it reaches an internal temperature of 135 degrees (approximately 4 hours). Once the ham reaches 135 degrees, brush the entire ham with the peach-pomegranate glaze. Cover the smoker and allow the glaze to set for 5 minutes.

Coat the ham once more with the glaze, cover the smoker, and allow the ham to continue cooking for another 5 minutes. Repeat the glazing process until the glaze is gone or the ham reaches an internal temperature of 140 degrees. Remove the ham from the smoker and allow it to rest. For 15-20 minutes before slicing and serving.

double-smoked-ham-table

Peach-Pomegranate Glaze Recipe

INGREDIENTS

1 cup peach preserves
½ cup honey powder
2 tbsp. pomegranate balsamic vinegar
4 tbsp. unsalted butter

INSTRUCTIONS

Combine all ingredients in a small saucepan and warm over medium-low heat until the honey powder has completely dissolved and the glaze is warmed through. Keep the glaze warm until ready to use.

smoked ham slice

* If using a grill, place a disposable aluminum pan beneath the main cooking grate and place pre-lit charcoal briquets on either side of the pan to create a cool zone in the center above which the ham will smoke. Fill the pan halfway with water or chicken broth, add 2-3 chunks of your favorite smoking wood such as cherry or apple to the charcoal, and return the main cooking grate to the grill.

Our story

Snake River Farms is celebrated world-wide by chefs and connoisseurs. Our family-owned business is focused on creating the most delicious beef and Kurobuta pork available.

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Comments

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  • Silly question, but the Ham is fully cooked before you start correct?

    04/11/2015 by Rick

    • It's not a silly question at all. The ham is technically fully cooked and can be eaten cold. But don't do that. It's not very good. Warm the ham up (even if you are just going to cool it again for cold cuts) to an internal temperature of 140 degrees before serving. It will be an incredible upgrade in flavor. The reason is that the warm-up gets the incredible marbling rendered inside the ham and makes it incredibly juicy and rich in flavor.

      04/20/2015 by Sean Olson

  • Can you use regular honey instead of honey powder? Is there an advantage to the powder?

    05/06/2015 by Jason

    • You absolutely can. The only inherent advantage to the powder is that it's less sticky. But we aren't afraid of sticky. :)

      06/15/2015 by Sean Olson

  • Can you use regular honey instead of honey powder? Is there advantage to honey powder over normal honey? Thanks!

    05/07/2015 by Jason

    • Hey Jason,
      Yes you can. In fact, we couldn't find honey powder at any store locally and just substituted honey. It all worked out great. That being said, order up some honey powder on Amazon. We used it later and it's a pretty great ingredient to have on hand.

      05/29/2015 by Dave Yasuda

  • I was advised not to place a drip pan below the ham when using a kamado grill but this receipe calls for one. Are both options correct?

    11/05/2015 by mike vieau

    • We advise against filling a pan with water to add moisture in a Kamado or other type of grill - it does the opposite to our hams, leaching out moisture. But having an empty drip pan to catch anything dropping, especially for use later in a recipe, is no problem whatsoever.

      11/09/2015 by Sean Olson

  • Can you use apple cider vinegar instead of the pomegranate balsamic vinegar

    11/12/2015 by irvin

    • Of course you can. It will alter the flavor profile a little, but that's the fun part about cooking. If you prefer it, it's a better ingredient!

      11/27/2015 by Sean Olson

  • So, a half of cup honey powder = a half of cup of honey?

    03/25/2016 by Gary

    • Honey powder tends to be a little more concentrated, so you will want to use more honey if you cannot find the powder. You can also substitute 1 to 1 with sugar, but you won't get the same flavor as you do from the honey powder itself. Unfortunately, there is no ratio for using honey to honey powder that we are aware of, but if you use a bit extra regular honey and taste to see if more is needed, you should be fine.

      03/30/2016 by Sean Olson

  • Is the ham better with a glaze? Directions for ham say not to add water or cover ham. Will glaze ruin or change taste of ham. Is ham better plain. I don't want to ruin this ham.

    03/25/2016 by Susan

    • While not necessary (Kurobuta hams have amazing flavor on their own), a glaze will not hurt the ham in the least. We recommend placing the glaze on the ham for the last 10-15 minutes of cook time.

      03/30/2016 by Sean Olson

  • Cooking my second karver bone-in ham. Excellent recipe and perfect on the Big Green Egg. Instead of honey, I reduced a cup of Jack Daniels Honey with some red pepper flakes and a tablespoon of mustard.

    03/27/2016 by Brett

  • Brett, how did it turn out with the Jack Daniels Honey? I'd probably skip the red pepper and mustard, but would you recommend substituting the powdered honey for reduced JD Honey liquor and Whiskey Blend

    11/11/2016 by Justin Flanagan

  • Sounds wonderful. I just bought my first Kurobuta ham so I want it to be delicious! Please tell me how to do this in a oven

    Thank you

    12/18/2016 by trish

    • Instructions are included when you order, but oven cooking is very simple. Use the same process described in this recipe, except switch out the smoker at 300 degrees for the oven at 300 degrees. Do not cover the ham. It can go in a roasting pan or a rack.

      01/18/2017 by Sean Olson

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