Bbq Pitmasters Smoked Ham Recipe

Double Smoked Ham with Sweet Tea Glaze

2:15 - Prep 0:15 / Cook 2:00

Intermediate

Smoking an already smoked ham is what BBQ aficionados call, "double smoking," but how much smoke each ham absorbs is dependent upon each cut. For example, country ham is cured and aged for weeks prior to spending time in an old-fashioned smokehouse. Less expensive hams, however, are made in a matter of hours after being spritzed with an aerosolized liquid smoke and cooked in a room sized oven. Cook this Double Smoked Ham with Sweet Tea Glaze at home for a cut that's smoked right.

8-10 Servings

Ingredients

Double Smoked Ham

7-9 pound spiral sliced ham, smoked

Sweet Tea Glaze

1/4 cup local honey
1/4 cup brown sugar
1/4 cup sweet tea
2 tablespoons lemon juice from one lemon
2 1/2 teaspoons sweet BBQ rub
1/4 teaspoon allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 tablespoon cornstarch
1 tablespoon cold water

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Preparation

Step 1 Of 8

1. Set up your Oklahoma Joe's® Smoker with 2 small splits or 3-4 chunks of Applewood mixed in. Light one corner of the coal and leave the firebox lid and vent doors wide open. After 10 minutes, shut the lid, verify the smokestack damper is completely open, and close the vent door on the firebox while making sure the intake vent is fully open.

2. Preheat the smoker. When the temperature reaches 225°F, begin closing the intake vent and smokestack down. Doing so stabilizes the grate's temperature around 275°F.

3. Remove the ham from packaging and place it cut-side-down in a half-steam pan. Place it in the smoker and let it cook for 12 minutes per pound.

4. Meanwhile, mix the remaining ingredients except for starch and water, in a small pot and bring to a simmer for five minutes.

Hot TipYou can grill the lemons in the firebox. The grilled lemons give the glaze a bright smoky component.

5. Whisk the cornstarch and water together and then whisk this slurry into the pot. Simmer until thickened, about another 5 minutes.

6. When the ham has cooked for 12 minutes per pound, brush the glaze onto the ham.

7. Return the ham to the smoker for 15 minutes.

Hot TipPutting the glazed ham back in the smoker does 2 things. First, it cooks the glaze on to the ham. Second, wet sauce grabs the smoke for one last dose.

8. Remove the ham from the smoker, apply remaining glaze and let rest for 10-15 minutes before serving.

Up Your Game: How to Monitor Your Smoke

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