How To make Maple Glazed Ham For Smoker
1 5-7 lb fully-cooked bone-in
-ham (shank or butt) 1 1/2 c Maple syrup
1 ts Ginger
1/4 ts Nutmeg
1/2 ts Allspice
16 Whole cloves
Pineapple slices, canned Marachino cherries Directions: Use a fully-cooked whole, shank or butt ham increasing cooking time for larger whole ham. If a country ham is used, soak it in water or apple cider (for a sweet flavor) a few hours or overnight to remove some of the salty taste. Remove thick skin if a strong smoke flavor is desired. Trim fat leaving no more than 1/2" thick covering. Score ham. Combine syrup, ginger, nutmeg and allspice. Place ham in a large dish and baste with syrup mixture. Let the ham stand in syrup for 1 to 2 hours or until it reaches room temperature; baste frequently with syrup. When ready to smoke, remove ham from dish, stud with cloves and place on smoker grid. Baste with syrup at least twice while smoking. Before last hour of smoking, decorate with canned pineapple slices and cherries, baste again. If using a meat thermometer, fully cooked ham should reach an internal temperature of 130-140 degrees. Make certain the thermometer is not touching the bone. CHARCOAL: Use 7-8 lbs. charcoal, 3 quarts hot water, 3-4 wood sticks and smoke 2 1/2 to 3 1/2 hours. ELECtrIC: Use 3 quarts hot
water, 3-4 wood sticks, and smoke 2-3 hours. GAS: Use 4 quarts hot water, 3-4 wood sticks, and smoke 2-3 hours. Formatted for Compu-Chef v2.01 by
Jess Poling > Submitted By WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT) On 06-22-95; 0609
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How To make Maple Glazed Ham For Smoker's Videos
Bradley Smoker - maple glazed ham
Maple glazed ham in my Bradley Digital Smoker. This is a winner and easy to do. Don't forget the bourbon honey glaze. Smoke on!
Dijon Maple Glazed Smoked Spiral Ham (Holiday recipe)
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Seasoned whole beef Tenderloin
9 pound smoked spiral ham
1 cup of water
2 tsp ginger
1/2 cup of maple syrup
1/2 cup of brown sugar
2 TBS of stone ground mastard
A pinch of black ground pepper
2 TBS of sweet orange marmalade
1 TBS of hoison sauce
1/2 cup of teriyaki glaze
A pinch of 5 spice(star anise, cloves, cinnamon, fennel and ginger)
A pinch of salt
Preheated oven to 300 degrees and cook ham for 1 hour and 40 minutes.
Glazed: whisk all ingredients in a saucepan until smooth and heat over medium low to 2-3 minutes then remove from heat.
When ham heated and cooked through, remove foil, pour glaze over top of ham to cover completely. Raise oven temperature to 400 degrees and return ham to cook uncovered for 20-25 minutes(in between cooking times, brush the glaze on ham one more time). Let rest for 10 minutes before slicing. Enjoy!!!!!!!
Maple Bourbon Glazed Ham | PK Grill | Heath Riles
Need a fun, unique holiday ham? Look no further! My Maple Bourbon Glazed Ham Recipe is the epitome of holiday bliss..with a BBQ twist. My best-selling Sweet BBQ Rub brings out the natural flavors of the pork and adds a picture-perfect crust. Top this ham with my maple bourbon glaze; you have a winning dish fit for a king.
Full Step-By-Step Recipe:
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WHAT HEATH USED IN THIS RECIPE:
• Cheshire Pork Spiral Cut Ham
• Heath Riles BBQ Sweet BBQ Rub
• ChefAlarm
• Hi-Temp Silicone Brush
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• Royal Oak Charcoal
• Royal Oak Tumbleweeds
• Blue Note Bourbon
• Small Cooling Rack
• Charcoal Chimney Starter
• Stone + Wood Cutting Boards
INGREDIENTS:
• Cheshire Pork Spiral Cut Ham
• Dijon Mustard (or binder of your choice)
• Heath Riles BBQ Sweet BBQ Rub
MAPLE BOURBON GLAZE:
• 1/2 cup Maple Syrup
• 1/2 cup Blue Note Bourbon
• 1/4 cup Brown Sugar
• 2 tablespoons Butter
• 1/3 cup Orange Juice
DIRECTIONS:
1. Get PK Grill or any grill of choice ready for 2 zone cooking. Our temp was about 300º. We used Royal Oak Charcoal and Blue Note Bourbon Smoking Chips (coming out soon).
2. Apply binder to ham, we used Dijon Mustard. Once binder is on, cover with Heath Riles BBQ Sweet BBQ Rub.
3. Place on small cooking rack if you wish and put on the grill.
4. Insert ChefAlarm in center and set to 125º.
5. Once ham reaches 125º, apply glaze. To make the glaze, combine all ingredients and reduce to a syrup like consistency.
6. Once ham reaches 140º-145º, remove from grill.
7. ENJOY! This is a perfect Easter Ham!
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Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is at no additional cost to you.
Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
#heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #food #grilling #bbq #barbecue #recipes #simplerecipes #easyrecipes #maple #maplebourbon #glazedham #ham
Smoked Maple Ham On Pit Boss 1100 | Smoked Shank Ham | Maple Glazed Ham Shank | Ham Recipe
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Smoked Maple Glazed Ham for Christmas.
9 Pound Bone-In Shank Ham
Removed the Thick Skin and as much of the external fat as I could but it had so much fat was hard to do. Scored a hatch pattern into the ham to help get some extra smoke into the ham.
Fired up the Pit Boss and ran it on the P5 Setting for the first 1 hour of the cook'.
After 1 hour on P5 Setting cracked up the Pit Boss Temperature to 250 Degrees to finish it off.
Once internal temp. reached 130 degrees internal added the home made Maple Glaze to the Ham.
Let it continue to cook until internal Temp. was 140+ Degrees was a total of 3 hours and 15 minutes.
Pulled the ham off the Pit Boss and let it rest for 30 minutes, and then sliced up and had a wonderful Christmas Dinner.
Best Smoked & Glazed Ham Recipe
Easter Ham Double Smoked on pellet smoker. Glazed with a sweet, Brown Sugar & Honey glaze.
#smokedham #easterham #howtobbqright
The Secret to Smoking a Perfect Easter Ham
WHAT MALCOM USED IN THIS RECIPE:
- Killer Hogs The BBQ Rub - bit.ly/TheBBQRub
- 6 Boning Knife - Red Handled -
- Brisket Slicer 12 Knife -
Smoked & Glazed Easter Ham Recipe
Ingredients
- 8-10lb Half Ham (shank cut)
- 1/4 cup Dijion Mustard
- 2 Tablespoons Killer Hogs The BBQ Rub
- 1 cup Brown Sugar
- 1/2 cup Honey
- 1/4 cup Apple Cider
Directions
1. Prepare smoker for indirect cooking at 250 degrees with cherry wood or pellets (can use your favorite wood/pellet combo).
2. Score the outer surface of the ham creating a “diamond pattern”. Liberally apply Dijon mustard and season all sides with Killer Hogs The BBQ Rub.
3. Place ham on smoker and allow to smoke at 250 degrees for about 2.5 hours.
4. Combine brown sugar, honey and apple cider and stir until smooth. Mixture should have a “glaze” consistency.
5. Brush glaze mixture all over the outside of the ham, making sure to get glaze into the diamond pattern score marks. Continue to cook glaze ham on smoker for 1 hour (or until internal temp reaches 140 internal).
6. Remove ham from smoker and allow to rest for 15-20 minutes before slicing and serving.
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DOUBLE Smoked Ham | Spiral Cut Maple Glazed Ham on the Pit Boss Austin XL
Double smoked hams mean just what they say. A ham that is double smoked! The hams come fully smoked and cooked all you have to do is reheat the ham. Instead of reheating in your oven though you can reheat in your smoker to get an extra kick of smoke and glaze it before it's done to add a sweet sticky touch to this salty savory ham. Nothing beats this for the holidays whether it's Easter or Christmas! ENJOY
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