Double-Smoked Ham

ham

I made this for our stuck-at-home Thanksgiving. Double-smoking and glazing the ham is a great way to really bump the flavor up without going to a whole lot of work.

1 spiral-sliced, fully-cooked ham
1/2 cup honey
1/4 cup balsamic vinegar
1 teaspoon cider vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon allspice

Combine the honey, vinegars, Worcestershire, and spices in a small sauce pan. Bring to a simmer over medium heat. Remove from heat and set aside.

Set your grill up for 5 hour indirect cook over medium heat (325°F). On the Big Green Egg this means using about half a fire box full of lump charcoal, an inverted plate setter to diffuse the heat, and a trivet to set the pan on. I added a good-sized chunk of pecan wood for smoke.

The spiral cut hams are cured, and fully cooked, so all you need to do is warm the ham to 140°F internal. For boneless hams, figure about 20 minutes per pound. For a bone-in hams, about 12 minutes per pound. Place the ham, flat side down, in a small roaster (I used a 9×13 cake pan). Close the lid and cook the ham for an hour.

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Baste the ham with 1/3 of the glaze. Close the lid and cook for another hour. Glaze again, and continue cooking until the ham reaches 140°F. Glaze one last time and remove to a cutting board.

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Let the ham rest 10 minutes before serving. The pan drippings were a little too sweet for a gravy, so I skimmed the fat off and served it as an au jus. My wife said it was so delicious she didn’t even mind too much being stuck home with me ;).

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