Pineapple Bourbon Glazed Smoked Ham
The rich flavors in your favorite bourbon will enhance the flavors of your glazed 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.