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How To make Hickory Smoked Ham with Maple Mustard Sauce
1 5 pound ham
fully cooked boneless
3/4 cup maple syrup
3/4 cup Dijon mustard :
or spicy brown
hickory chips -- for smoking
Soak about 4 wood chunks or several handfuls of wood chips in water; drain. If using a canned ham, scrape off any gelatin. If using another type of fully cooked ham, such as a bone-in shank, trim most of the fat, leaving a 1/8" layer. Arrange low briquettes on each side of a rectangular metal or foil drip pan. Pour in hot tap water to fill pan half full. Add soaked wood chips to the fire. Oil hot grid to help prevent sticking. Place ham on grid directly above drip pan. Grill ham, on a covered grill 20-30 minutes per pound, until meat thermometer in thickest part registers 140 degrees F. For best flavor, cook slowly over low coals, adding a few briquettes to both sides of the fire every hour, or as necessary, to maintain a constant temperature. Add more hickory chips every 20-30 minutes. MAPLE MUSTARD SAUCE Mix syrup and mustard in small bowl; set aside most of the syrup mixture to serve as a sauce. brush ham with remaining mixture several times during the last 45 minutes of cooking. let ham stand 10 minutes before slicing. Serve with Maple-Mustard Sauce.
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Preheat the oven to 350°F. Bake, covered, for 40 minutes until the internal temperature is 165°F.
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Double Smoked Glazed Ham
This juicy low and slow smoked ham with sweet maple-mustard glaze is the perfect centerpiece for any holiday meal.
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Smoked BBQ Source's Dean Schuey Schumann shows you how to cook a ham on your smoker. For this recipe, Dean starts with a half leg of ham that has already been cured and smoked. By smoking it again you can amp up the flavor while adding the delicious glaze.
Speaking of Glaze, the secret to this recipe is to not add the glaze until near the end so you avoid the sugars burning.
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0:00 Start
0:05 Intro
0:16 The Ham
0:48 The BBQ Set and Style of Cook
1:32 Prepping the Ham
2:27 Meat On
2:57 The glaze
3:32 Glaze Time
4:28 It's Done
4:49 Serving Suggestions
5:06 The Verdict
5:37 Bloopers
Bourbon Glazed Smoked Ham | BBQ DAD JODY
Bourbon is the star of the show with this glazed smoked ham recipe. Follow along as BBQ Dad Jody shows you his world famous Bourbon Glazed Smoked Ham recipe. Its one of his favorites to bust out for any holiday get together. He uses his recteq RT-700 pellet grill burning the Kingsford hickory pellets and takes this spiral cut ham to a whole other level. Let us know what you want to see Jody cook next in the comment section below and make sure to follow Jody on all social media. Like this video and subscribe for more!
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Jody’s Bourbon Glazed Smoked Ham
Serves: 8-10
Prep time: 15 minutes
Cook time: 2 hours
5-10 lb spiral cut ham
1/3 cup peach preserves
1/3 cup bourbon
1/3 cup packed brown sugar
1/3 cup honey
1/3 cup coarse ground mustard
1 tbsp minced ginger
4 tbsp Rossarooski's Honey Rib Rub
2 tbsp yellow mustard
Burning Kingsford Maple pellets, preheat recteq to 200°F.
Spread yellow mustard evenly over ham and season with 3 tbsp Rossarooski's rub.
Transfer to aluminum pan or baking dish and smoke in recteq for 1 hour.
In a medium bowl, combine remaining ingredients to make glaze.
Place medium cast iron skillet in recteq and turn temperature up to 325°F.
Once ham reaches an internal temperature of 145°F, transfer glaze to skillet and heat for 10 minutes.
Baste ham with glaze every 10 minutes for 30 minutes (3 times).
Remove from recteq and transfer to final dish.
When slicing, make sure to spoon glaze on ham for extra flavor.
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This is the ultimate guide to roasting ham this Christmas, or any time of year. It is way too good to only do at Christmas, an absolute crowd pleaser, and the ultimate leftovers which you can use for the most incredible sandwiches! Say goodbye to dry bland ham, say hello to moist, juicy, sweet, delicious ham. Hello Ham!
Links from the video:
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For more nutrition info, click here:
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Maple Glazed Whole Ham | Smoked Ham with a Maple Glaze on Ole Hickory Pit
Maple Glazed Whole Ham | Double Smoked Whole Holiday Ham with Maple Glaze
For more barbecue and grilling recipes visit:
A whole ham is made up of the shank and butt portions. When you’re cooking for a large family, this is the one to choose.
You can find them fully smoked in grocery stores during the holidays. Expect a whole ham to weigh somewhere between 18-20lbs and there’s not much waste.
For this recipe I’m firing up my Ole Hickory and double smoking this ham with a little Cherry wood for a second dose of smoky goodness.
In essence we’re just warming it up to a safe serving internal temperature of 140⁰, so the cook doesn’t take a long time. Bring your pit up to 250⁰ and get the ham on the cooking rack straight out of the package.
Any smoker can be used for this job. Keep the temps steady and use a couple chunks of wood for good clean smoke.
After the ham cooks for 1 ½ hours, insert a probe thermometer into the center away from the bone. You’ll need a good probe thermometer like the Thermoworks Smoke to keep an eye on internal temp. You can check out the Thermoworks Smoke here:
Once it reaches 135⁰ internal, it’s time for the glaze.
Maple Glaze:
- ¼ cup Maple Syrup
- ¼ cup Dark Brown Sugar
- ¼ cup Light Brown Sugar
- 2 Tablespoons Honey Dijon Mustard
- 2 Tablespoons Apple Juice
Bring the mixture to a simmer and reduce until it thickens.
Brush the glaze over the outside of the ham and let it cook until the internal temp hits 140⁰. At this point the Whole Ham is ready to eat.
Take it inside and let it rest just a few minutes before slicing.
This one makes for an amazing Holiday Centerpiece on any Christmas Table.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
Brown Sugar Glazed Ham
The most perfect sticky glaze is slathered all over this juicy, tender Brown Sugar Glazed Ham, with crisp edges and an incredible flavour. Don’t even be intimidated by a ham this season, with all the tips and tricks you need right here!
RECIPE: