Double Smoked Ham with Peach-Pomegranate Glaze
Ingredients
Double Smoked Ham with Peach-Pomegranate Glaze
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12-15lb. Snake River Farms whole bone-in Kurobuta ham Buy Now
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1 cup peach preserves
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½ cup honey powder
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2 tbsp. pomegranate balsamic vinegar
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4 tbsp. unsalted butter
Double Smoked Ham with Peach-Pomegranate Glaze
For Glaze: Combine all ingredients (except for the ham) 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.
Prepare smoker* for medium-low cooking, approximately 275°F. 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°F. (approximately 4 hours).
Once the ham reaches 135°F. , 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°F.
Remove the ham from the smoker and allow it to rest for 15-20 minutes before slicing and serving.
