A good holiday ham glaze can make or break your festive meal, but fear not, this one’s a guaranteed success that will be talked about for months after you serve it!
Smoked Ham with Pineapple Cherry Holiday Ham Glaze Video Tutorial
Wet Curing the Ham:
- 2-3 Gallons Water
- 1 1/2 Cups Kosher Salt
- 2 Cups Brown Sugar
- 4 Tbsp Pickling Spices
- 7 tsp Curing Salt #1
- (optional) 1 tsp Cayenne Pepper
- (optional) 1 tsp Crushed Red Pepper Flakes
First up, heat the water in a pan on the kitchen stove. While it is heating up, add all of the other ingredients. Then allow the mixture to come up to a boil.
When the water boils, turn the heat off, and let the mixture steep. It’s ready to use when it comes down to room temperature.
Grab a large enough food safe container or ziploc bag. Place the ham in it, then pour in the wet cure. Add cold tap water until the meat is fully submerged. Also place a bowl or plate on top of the ham to keep it under.
Place the container in the refrigerator, and cure 1 day for every 2 lbs of meat. For example: a 8 lbs ham needs 4 days to cure.
After the curing is done, drain the liquids out, rinse the ham with cold water, submerge the ham in cold water and let it sit there for 8 hours to dissolve some of the salt.
Preparing the Holiday Ham Glaze:
- 1 Cup Brown Sugar
- 1/2 Cup Pineapple Preserves
- 1/2 Cup Pineapple juice
- 1/2 Cup Cherry juice
- 1/2 Cup Cola
- 1 tsp Ground Cloves
- 1 tsp Ground Allspice
- 1/2 tsp Ground Cinnamon
Place all of the ingredients in a small pan. Heat up to a boil, stirring frequently to prevent burning.
Once it reaches a boil, turn heat down to medium. Let it simmer uncovered, until reduced to 1/3 of its initial volume. Let it cool down to room temperature before using.
Smoking a Holiday Ham
Prepare the ham, and preheat your smoker to 300ºF. Place the roasting pan on your cooker and smoke until internal temperature reaches 155ºF. During this time, glaze every 20-30 minutes.
When internal temperature hits 155ºF, wrap the ham in foil and let carryover temperature work on the meat for another 20 minutes.