Need a good Honey Glaze Recipe for a Ham I am smoking

[wheelterrapin]

We have decided to dispense with the traditional Christmas Dinner of Turkey and Dressing and just have a good old fashioned BBQ. I will be smoking some Pork Butts, chicken, brisket and a Ham. I have never smoked a Ham before and I need some help from the group.

My grandson's girlfriend works at a local Nursng Home and they gave her a 10 pound ham for Christmas and she wants me to smoke it. I would like a good Honey Glaze Recipe that I will start brushing on about half way through the cooking process. Simce I will be smoking at around 225 to 235 degrees how long should I leave the ham in the smoker?

Thanks for the help,

Paul

[OSD]

I'm guessing it's an already cooked ham, so all you will need to do is re-heat it. I usually cook them to about 140° - 145° internal temp and then loose wrap in foil and let it rest for 30 minutes before slicing.
As for a glaze, I use a pineapple juice, brown sugar, and honey mixture.

Here's a link to a double smoked ham I did earlier this year........

viewtopic.php?f=2&t=6479" target="_blank

[Gator]

What Jim said + a dash of cloves for me. I might throw on some sliced pineapple during the cook too.

[OSD]

What Jim said + a dash of cloves for me. I might throw on some sliced pineapple during the cook too.

Thanks Gator, I forgot to mention about putting the sliced pineapple on the ham. I believe the ham in the link has the pineapple on it.

[wheelterrapin]

Darn Jim that ham looked so good that I am now thinking of going and get one to have for myself. What do you mean by double smoke?, have not heard this term before. Also do I need to put foil over the ham at anytime during the smoke to keep it from getting so dark from the smoke?

Thanks for the help and info, I appreciate it very much.

Paul

I'm guessing it's an already cooked ham, so all you will need to do is re-heat it. I usually cook them to about 145° - 155° internal temp and then loose wrap in foil and let it rest for 30 minutes before slicing.
As for a glaze, I use a pineapple juice, brown sugar, and honey mixture.

Here's a link to a double smoked ham I did earlier this year........

viewtopic.php?f=2&t=6479" target="_blank

[wheelterrapin]

Jim I meant to ask "do you have a standard recipe for the amount so pineapple juice, brown sugar and honey you use"?

I'm guessing it's an already cooked ham, so all you will need to do is re-heat it. I usually cook them to about 145° - 155° internal temp and then loose wrap in foil and let it rest for 30 minutes before slicing.
As for a glaze, I use a pineapple juice, brown sugar, and honey mixture.

Here's a link to a double smoked ham I did earlier this year........

viewtopic.php?f=2&t=6479" target="_blank

[OSD]

[quote="wheelterrapin"]Darn Jim that ham looked so good that I am now thinking of going and get one to have for myself. What do you mean by double smoke?, have not heard this term before. Also do I need to put foil over the ham at anytime during the smoke to keep it from getting so dark from the smoke?

Thanks for the help and info, I appreciate it very much.

Paul


Most hams are already cooked or smoked, thus when re-heating in a smoker it's called double smoked. I usually use apple wood and pecan for the smoke. I don't foil while in the smoker, the pineapple will protect the ham and it great eating when you serve the ham.

the glaze is easy. I use the juice from a 15-16 oz can of sliced pineapple ( slices go on the ham ). Melt 1 stick of unsalted butter, add in the pineapple juice, 1/4 cup of dark brown sugar, and 1/4 cup of honey. whisk it together, bring it to a boil, then let it simmer for a couple minutes. It will thicken up a little as it cools. then baste or pour it over the ham, 2 or 3 times ( til it's all used ) toward the end of the cook.

[wheelterrapin]

Thanks, just showed the wife the pictures of your double smoked Ham and now it is a done deal, we will be having one of these fpr Christmas. Thanks so much for all of the help.

Paul

Darn Jim that ham looked so good that I am now thinking of going and get one to have for myself. What do you mean by double smoke?, have not heard this term before. Also do I need to put foil over the ham at anytime during the smoke to keep it from getting so dark from the smoke?

Thanks for the help and info, I appreciate it very much.

Paul


Most hams are already cooked or smoked, thus when re-heating in a smoker it's called double smoked. I usually use apple wood and pecan for the smoke. I don't foil while in the smoker, the pineapple will protect the ham and it great eating when you serve the ham.

the glaze is easy. I use the juice from a 15-16 oz can of sliced pineapple ( slices go on the ham ). Melt 1 stick of unsalted butter, add in the pineapple juice, 1/4 cup of dark brown sugar, and 1/4 cup of honey. whisk it together, bring it to a boil, then let it simmer for a couple minutes. It will thicken up a little as it cools. then baste or pour it over the ham, 2 or 3 times ( til it's all used ) toward the end of the cook.

[wheelterrapin]

One more question Jim, what temperature did you smoke at and about how long did it take to smoke the Ham?

Paul

Darn Jim that ham looked so good that I am now thinking of going and get one to have for myself. What do you mean by double smoke?, have not heard this term before. Also do I need to put foil over the ham at anytime during the smoke to keep it from getting so dark from the smoke?

Thanks for the help and info, I appreciate it very much.

Paul


Most hams are already cooked or smoked, thus when re-heating in a smoker it's called double smoked. I usually use apple wood and pecan for the smoke. I don't foil while in the smoker, the pineapple will protect the ham and it great eating when you serve the ham.

the glaze is easy. I use the juice from a 15-16 oz can of sliced pineapple ( slices go on the ham ). Melt 1 stick of unsalted butter, add in the pineapple juice, 1/4 cup of dark brown sugar, and 1/4 cup of honey. whisk it together, bring it to a boil, then let it simmer for a couple minutes. It will thicken up a little as it cools. then baste or pour it over the ham, 2 or 3 times ( til it's all used ) toward the end of the cook.

[OSD]

I usually smoke them at around 250°. Rough guess is about 20 min. per pound, but I go by internal temp. 140°-145° internal and I pull it out of the smoker. You're just re-heating it, so you don't need to go higher, if you do you will end up with a dried out ham. Also go easy on the smoke, it will absorb the smoke flavor real easy.

[wheelterrapin]

Thanks Jim, I appreciate all of the information and hep you have so generoulsy given, it has taken the fear out of smoking this Ham for me. I have an Old Hickory CTO Rotisserie Smoker so I can hold the 250 degrees pretty accurately.

Paul

I usually smoke them at around 250°. Rough guess is about 20 min. per pound, but I go by internal temp. 140°-145° internal and I pull it out of the smoker. You're just re-heating it, so you don't need to go higher, if you do you will end up with a dried out ham. Also go easy on the smoke, it will absorb the smoke flavor real easy.

[DATsBBQ]

I like to put a 2" cross hatch on them and stick in a whole clove where the lines intersect. I've used a glaze made out of orange marmalade that is thinned out using dark rum with good results if you're not into the pineapple thing although those are cheap here (2 for $3) recently.

[wheelterrapin]

Thanks Dave for the suggestion, I appreciate it.

Paul

I like to put a 2" cross hatch on them and stick in a whole clove where the lines intersect. I've used a glaze made out of orange marmalade that is thinned out using dark rum with good results if you're not into the pineapple thing although those are cheap here (2 for $3) recently.

[Hj]

Here is several for u

Ham Glaze Hj's

10 lb. Ham
11/4 c. packed dark brown sugar
1/3 c. pineapple juice
1/3 c. honey
1/3 large orange juiced use some zest
2 T. Dijon mustard
1/4 tsp. ground cloves

Use small saucepan to combine all the above.
Bring to a boil- reduce heat- simmer 5 to 10 minutes. Set aside.
Last 40 minutes of baking. brush glaze all over ham –basting about every 10 minutes..
~~~~~~~~~~~~~~
Pineapple Orange Sauce for Ham

2 T. cornstarch
¼ c. brown sugar
¼ tsp. cloves
¼ tsp. cinnamon
1-2 oranges
¾ c. orange juice
1-2/3 c. pineapple juice

Boil until clear n thickened.

Slice cooked ham- trim off fat. Pour a little sauce in bottom of ovenproof shallow baking dish. Arrange slices of ham in dish. Pour sauce over top.

Bake preheat350 F.30-35 minutes until hot and bubbly.

Make extra sauce n refrigerate. Heat up with additional ham for a second meal.

~~~~~~~~~~~~~~~~~~~~``
Brown Sugar Honey Glaze
1/8 c. prepared brown mustard
4 T. honey
1 c. brown sugar packed
whole cloves score rind n fat stick in top n sides
~~~~~~
Honey Baked Ham Hj's -this one is very good also.

1 ham cooked bone in pre-sliced or slice it ur self
1 c. sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon paprika
dash ground ginger

Have use all these n others.. all recipes for about 10 to 15 lbs. hams..

Enjoy

[wheelterrapin]

Thanks a million, I appreciate these recipes and will definitely be using one of them as one of the is very similar to Jim's.

Paul

Here is several for u

Ham Glaze Hj's

10 lb. Ham
11/4 c. packed dark brown sugar
1/3 c. pineapple juice
1/3 c. honey
1/3 large orange juiced use some zest
2 T. Dijon mustard
1/4 tsp. ground cloves

Use small saucepan to combine all the above.
Bring to a boil- reduce heat- simmer 5 to 10 minutes. Set aside.
Last 40 minutes of baking. brush glaze all over ham –basting about every 10 minutes..
~~~~~~~~~~~~~~
Pineapple Orange Sauce for Ham

2 T. cornstarch
¼ c. brown sugar
¼ tsp. cloves
¼ tsp. cinnamon
1-2 oranges
¾ c. orange juice
1-2/3 c. pineapple juice

Boil until clear n thickened.

Slice cooked ham- trim off fat. Pour a little sauce in bottom of ovenproof shallow baking dish. Arrange slices of ham in dish. Pour sauce over top.

Bake preheat350 F.30-35 minutes until hot and bubbly.

Make extra sauce n refrigerate. Heat up with additional ham for a second meal.

~~~~~~~~~~~~~~~~~~~~``
Brown Sugar Honey Glaze
1/8 c. prepared brown mustard
4 T. honey
1 c. brown sugar packed
whole cloves score rind n fat stick in top n sides
~~~~~~
Honey Baked Ham Hj's -this one is very good also.

1 ham cooked bone in pre-sliced or slice it ur self
1 c. sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon paprika
dash ground ginger

Have use all these n others.. all recipes for about 10 to 15 lbs. hams..

Enjoy