We’ve all had pineapple-glazed ham before. But what if we added something extra, like bourbon? This would add flavor and help the outer caramelize. This is the perfect centrepiece for a holiday or a weekend meal, ensuring you’ll have delicious leftovers all week.
Table of contents
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Ham
Mustard
Brown Sugar
Pineapple Juice
Water
Bourbon
BBQ Rub
Step-by-Step Cooking Guide for Pineapple Bourbon Glazed Smoked Ham
Step 1: Prepare the Ham
Remove the ham from the packaging and dry it with a paper towel. Score the ham in a diamond pattern and then apply the mustard, acting as the binder. Then, generously apply the BBQ rub all over the ham. Allow the ham to rest for 25-35 minutes.
Once seasoned, preheat your smoker to 300°F. I like to use mild fruitwood, like applewood or cherrywood.
Step 2: Smoke the Ham
Ensure the smoker is set up to use indirect heat, then place the ham upright on the grates. Then, place a drip pan below the ham with 2-3 cups of water; this will ensure the ham stays moist.
Step 3: Prepare the Glaze
Mix the brown sugar, apple cider vinegar, pineapple juice, and bourbon in a saucepan over medium heat and simmer for 5 minutes; it will cook down by about half. Leave it at a low temperature to keep the glaze warm.
Step 4: Glaze
Once the ham reaches an internal temperature of 130°F, transfer it to a pan. Then, start glazing the ham. Use a pastry brush to cover the whole ham. Glaze the ham every 30 minutes until it reaches 140°F -150°F. You want to see a mahogany color on the ham. Once it hits between 140°F-150°F and you are happy with the color, pull it from the smoker and let the ham rest for about 15-20 minutes.
Step 5: Slicing
You will want to find the bone and cut the meat from around it. Then, cut slices from the bottom portion first. Then you cut large pieces from the top of the ham.
Use plastic wrap or an airtight container to store the ham. Refrigerate it for up to 3-4 days.
How Long to Smoke For?
Ham cooks at 30 minutes per pound at 325°F. Cook the ham until it reaches an internal temperature of 140°F. If you bought a pre-cooked ham, the temperature is to ensure a pleasant eating experience.
At this temperature, the ham won’t burn, but it will be thoroughly warm. If your ham is ready before your guests arrive, place it in the oven to stay warm before serving it. Insert a meat thermometer without touching the bone for an accurate internal temperature.
What to Serve With This Ham
Below are some of my favorite sides to serve with ham
Pineapple Bourbon Glazed Smoked Ham
Equipment
- 1 Pellet smoker
Ingredients
- 8-10 pound fully cooked ham
- 3 tablespoons mustard
- 1 cup brown sugar
- 1/2 cup pineapple juice
- 1/2 cup bourbon
- 1 cup water
- 2 tbsp BBQ Rub
Instructions
- Remove the ham from the packaging and dry it with a paper towel. Score the ham in a diamond pattern and then apply the mustard, acting as the binder.
- Then, generously apply the BBQ rub all over the ham. Allow the ham to rest for 25-35 minutes.
- Once seasoned, preheat your smoker to 300°F. I like to use mild fruitwood, like applewood or cherrywood.
- Ensure the smoker is set up to use indirect heat, then place the ham upright on the grates. Then, place a drip pan below the ham with 2-3 cups of water; this will ensure the ham stays moist.
- Mix the brown sugar, apple cider vinegar, pineapple juice, and bourbon in a saucepan over medium heat and simmer for 5 minutes; it will cook down by about half. Leave it at a low temperature to keep the glaze warm.
- Once the ham reaches an internal temperature of 130°F, transfer it to a pan. Then, start glazing the ham. Use a pastry brush to cover the whole ham.
- Glaze the ham every 30 minutes until it reaches 140°F -150°F. You want to see a mahogany color on the ham. Once it hits between 140°F-150°F and you are happy with the color, pull it from the smoker and let the ham rest for about 15-20 minutes.
- You will want to find the bone and cut the meat from around it. Then, cut slices from the bottom portion first. Then you cut large pieces from the top of the ham.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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