One of my favorite things around the holidays has gotta be ham! It is so versatile in that you can do ham sandwiches, sliders, omelettes or just eat it on its on! Now follow along and I'll show you what we did with this one!
The Best Smoked Holiday Ham!
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Kurvball Whiskey Hot Honey Glazed Ham!
Rated 5.0 stars by 1 users
Category
Holiday Ham
Cuisine
American
Author:
Tim Van Doren
Aight Guys!! The Holidays are here which means ham and I am all about it! I tried something different with this one and it might be one of the best hams I've ever smoked! Just picture a brown sugar and spice coated ham, smoked over cherry wood and glazed with a bbq whiskey hot honey glaze! This might be your new holiday tradition! Now let's get into it and I'll show you how to make it!
Ingredients
Brown Sugar Spice Rub
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1 - Cup of Light Brown Sugar
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1 - Tbsp of Smoked Paprika
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1 - Tbsp of Fresh Crack Pepper
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1 - Tbsp of Garlic Powder
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1 - Tsp of Cayenne Pepper
BBQ Whiskey Hot Honey Glaze
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1 - Cup of Hot Honey
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2 - Tbsp of Brown Sugar
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¼ - Cup of Kurvball Whiskey
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1 - Tsp of Red Chili Flakes
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3 - Tbsp of Butter
1 - Smoked Half Bone In Ham
Directions
Brown Sugar Spice Rub
Mix all ingredients together in a bowl util well combined and set aside.
BBQ Whiskey Hot Honey Glaze
Add all ingredients in a pot except for the butter and slowly bring to a low simmer. Once sugar is melted, add in your butter and stir constantly until butter is melted. Allow to simmer until it thickens up a bit to look like syrup.
Smoked Half Bone In Ham
Preheat your Camp Chef Pellet Smoker to 275 degrees with a smoke setting of 8. I added a chunk of cherry wood in the smoke box for extra smoke.
If your ham has skin on it, take a sharp knife and remove all the skin, but be sure to leave as much fat as possible.
Now take your knife and score the fat on all sides. Next take your brown sugar spice rub and coat your ham extremely well on all sides.
Place in a pan and in the smoker for 3 hours.
Once your ham is almost at the 3 hour mark, make your glaze and get ready to baste. At the 3 hour mark, take your glaze and drizzle all over your ham getting it all the cracks and crevices. I let my ham smoke for another 15 minutes and glazed it one more time. After another 15 minutes, remove your ham, tent with foil and allow to rest for about 25 minutes.
Time to slice that baby up and dig in!
Recipe Video
Recipe Note
I reserved some of the glaze to dip my sliced ham into!