Double Smoked Ham with Peach-Pomegranate Glaze

BY: Snake River Farms

  • cooking-duration 5 hours
  • servings 16 SERVINGS
  • cooking-style smoker
  • cooking-mode beginner

Clint Cantwell, SVP of Whatever of, 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.


Double Smoked Ham with Peach-Pomegranate Glaze

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

  • 1 cup peach preserves

  • ½ cup honey powder

  • 2 tbsp. pomegranate balsamic vinegar

  • 4 tbsp. unsalted butter


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.
7 minutes
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.
5 hours