Try this whiskey glazed smoked ham, you’ll be happy you did! No ham is complete without a glaze, and this Whiskey-based glaze knocks it out of the park!
Whiskey Glazed Smoked Ham on the Pit Barrel Cooker
Step #0 – Pre-Cook Preparations
The ham in this recipe needs to be spiral cut – you can easily do this yourself, or ask your meat provider do do it for you. Additionally, score the top “slice” of the ham in a diamond pattern. The various cuts will allow the rub, glaze, and smoke from the pit to embed their flavors deeper into the meat.
Quick note: both the glaze and the liquid we’ll be spritzing the ham with have whiskey as their base. We suggest you don’t just go for the cheapest bottle in the store – a nice whiskey really will make a noticeable difference.
Step #1 – Whiskey Glaze & Spritz
Now, let’s prepare a few things that we’ll need during the cook. Namely, the spritz liquid and the whiskey glaze.
For the Whiskey glaze you will need:
- ¼ Cup maple syrup
- ¾ Cup brown sugar
- 2oz Whiskey
- 2oz Barrel of Sunshine (orange, Spice, Maple Liqueur)
- A pinch of cinnamon
To make the glaze, simply compine these ingredients over medium heat, stirring gently. Let the mixture simmer for around 5 minutes, or until it is thickens and just starts to grab onto a spoon.
For the spritz, mix the following ingredients:
- 3oz water
- 2oz Whisky
- 3oz apple juice
Step #2 – The Cook
Time to fire up your pit! Let the temperature rise, then stabilize in the 275ºF range. Add a couple chunks of your favorite smoke wood – to stay true to the theme, add whiskey barrel staves.
Spritz the ham before placing it on the grill – allow the liquid to seep into the cuts and hydrate it. Then, let it smoke for about 1 1/2 hours.
After one and a half hour of smoking, pull the ham off the heat and wrap it in foil. This will speed up the cook a bit, as well as help with moisture retention.
Step #3 – The Cook
Once the ham’s core temperature reaches 130ºF pull it off the heat again. Have your glaze ready and heated up, and apply a liberal coat on the entire outside surface of the ham.
Then place the whiskey glazed smoked ham back on the smoker. Clos the lid and let the glaze set up for 5-10 minutes. Finally, get it off the pit, grab a fork and knife, and dig in!
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