Looking for a unique side dish to have with this ham? Check out this Southern corn pudding recipe! Let the twice smoked ham sit for a few minutes and then start slicing! Most hams are already spiral cut, but you can be a rule breaker and slice from the top-down. “What ham? Not the ham I just bought.” The twice smoked ham glazed and begging to be eaten. NOTE: if you happen to have a grill torch then you can do that instead.
You’re gonna want that glaze to cook onto the ham, so I recommend putting it in the broiler for a few minutes to get that caramelized effect. Now that the ham sits all alone in the pan, make it rain glaze all over it until the sauce pan is empty. Now that your glaze is ready, go back to the twice smoked ham and carefully pour the juices in the foil pan into another container for basting purposes later. A lot of this stuff you may already have in your kitchen, so you’re mostly there! Back to the ham When I see a lot of ingredients, I usually pass on the recipe and move on. If you read that whole sentence of ingredients and felt a little overwhelmed, I don’t blame you. Mixing the glaze ingredients together to make…well, glaze.
Apply medium heat, take off once it starts boiling, and let it sit a few minutes to thicken. I gotta admit this was fun to make! For this one, I decided to mix brown sugar, orange juice, teriyaki sauce, Worcestershire sauce, honey, chili powder, spicy brown mustard, ground cloves, and cinnamon together in a sauce pan. Then I decided to do that whole self-confidence thing and give it a try. Gettin’ glazedĪs your twice smoked ham is approaching the 140F mark, start working on the glaze! At first, I was intimidated to make a glaze because it sounds like something creative culinary minds do. After a couple of hours of smoke and pouring the liquids on, make sure to wrap in foil, turn up heat to 275F and cook longer. Wrap foil over the ham and the pan, crank up the heat to 275F for another couple of hours or until internal meat temps reach about 140F. Adding some of that OJ flavor to cook into this ham. Truth is, you can smoke the ham on the grill as-is, but why not make it different than everyone else’s and add some flavor to it? After the ham has smoked for a couple of hours at 225F, put the ham in a foil pan (if you haven’t already) and then add a half cup of teriyaki sauce, a cup of orange juice, and half a can of Dr Pepper, pouring each over the ham as the liquids trickle down into a pool in the foil pan. Anyway, put the ham on the grill at 225F for two hours and then add some flavor to it! Adding some flavor The ingredients for that extra flavoring. You know that little glaze packet that comes in the package? Throw it out and make the one I have in this recipe! I’ll get to that later. As you’re waiting for it to get up to temp, take the ham out of the packaging and toss some of your favorite rub on it. Besides, it sounds more flattering to your guests when you tell them you’re serving up “twice smoked ham”. You may even want to smoke it with hickory wood to enhance that existing flavor. Smoking it again allows you to add your own unique touch with such woods as apple, peach, or pecan. They usually come smoked with hickory flavor. When you buy one of these precooked hams, they are already smoked. But you didn’t come here to do that, did you? Why smoke it again? Step one: getting that smoke flavor. If you wanted to, you could unwrap the thing and eat it as is. When you buy a ham at the store, they usually come cured and smoked. Check it out here! Isn’t the ham already smoked? Ham straight outta Compton…or the package.
NOTE: I have another smoked ham recipe with a cinnamon apricot glaze. If you do it right and add your own personal flare to it, then you’ll want to cook twice smoked ham up more often! In this post, we are all about ham! Even though most of us serve up ham during the holidays or Easter, it’s a friggin’ shame we don’t cook ’em up more often. Twiced smoked ham with a homemade glaze will make you a hit at parties (if you aren’t already)!
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