Savory Maple-Bourbon Glazed Smoked Ham
Elevate your holiday feasts or Sunday dinners with this irresistible Savory Maple-Bourbon Glazed Smoked Ham. This recipe, perfected over the years, transforms a simple store-bought ham into a flavor-packed centerpiece that will leave your guests raving. By using hams with lower salt content or soaking them beforehand, you can achieve a delightful balance of sweetness and smokiness. The key to this dish is the expertly crafted glaze made from brown sugar, maple syrup, and a hint of instant coffee that intensifies flavor. A final hour of basting infuses the ham with a rich glaze, ensuring it remains moist and utterly delicious. Perfect for gatherings or special occasions, this ham is sure to become a staple in your culinary repertoire.
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Servings
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Calories
8
Ingredients
Ingredients
brown sugar
1/2 cup (packed)
maple syrup
1/4 cup (dark grade B for more flavor)
honey
1/4 cup (raw or regular)
cider vinegar
2 tablespoons (unfiltered)
Worcestershire sauce
1-2 tablespoons (to taste)
instant coffee granules
2 tablespoons (or espresso powder)
dry ground mustard
1 tablespoon (yellow or Dijon)
orange juice concentrate
2 tablespoons (or fresh orange juice to taste)
Instructions
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1. Begin by preparing the glaze: In a saucepan, combine brown sugar, dark maple syrup, honey, cider vinegar, Worcestershire sauce, instant coffee granules, dry ground mustard, and orange juice concentrate. Use a wire whisk to blend the ingredients thoroughly over low heat until the mixture thickens into a viscous sauce. Remove from heat and set aside.
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2. If using a whole ham, score the exterior skin in a crisscross pattern to allow the smoke and glaze to penetrate. Alternatively, purchase a spiral-cut ham for easier serving.
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3. Preheat your smoker or grill to 225°F (107°C) for indirect cooking. If using wood chunks, soak mesquite, hickory, or pecan pieces in water for 30 minutes beforehand. Place these chunks on the coals or in the smoker box five minutes before you put the ham in.
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4. For an intensively smoky flavor, consider placing the ham in the freezer for 1 to 1½ hours prior to cooking. Avoid freezing it completely, as the aim is to chill the outer layer.
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5. If you're using a water smoker, fill the water pan three-quarters full with hot water and add either orange juice, pineapple juice, or a sweetened grapefruit/apple juice mix to help tenderize the meat during cooking.
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6. Place the ham in the smoker and cook for approximately 25 to 30 minutes per pound. Use a meat thermometer to check the internal temperature, aiming for 135°F-140°F (57°C-60°C) before removing the ham.
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7. While the ham cooks, baste it with the glaze every 10-15 minutes during the last hour of cooking. Important: Begin glazing only when the ham reaches an internal temperature of 120°F (49°C) to prevent burning the glaze.
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8. Once cooked, carefully wrap the ham in foil. Allow it to rest for 15 to 30 minutes before slicing. The residual heat will raise the internal temperature to approximately 145°F (63°C) and keep it juicy and flavorful.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors in this smoked ham recipe?
The recipe features a Savory Maple-Bourbon flavor profile, achieving a balance of sweetness from the maple and brown sugar with a hint of smoky richness from the wood and instant coffee.
What type of ham is best for this recipe?
A store-bought ham with lower salt content is ideal. You can use a whole ham and score it yourself, or a spiral-cut ham for easier serving.
What ingredients are in the Savory Maple-Bourbon glaze?
The glaze consists of brown sugar, dark maple syrup, honey, cider vinegar, Worcestershire sauce, instant coffee granules, dry ground mustard, and orange juice concentrate.
How do I prepare the glaze?
Combine all glaze ingredients in a saucepan over low heat and whisk until the mixture thickens into a viscous sauce.
Why is instant coffee used in the glaze?
Instant coffee or espresso powder is used to intensify the overall flavor of the glaze, adding depth to the sweetness.
What temperature should I set my smoker or grill to?
Preheat your smoker or grill to 225°F (107°C) for indirect cooking.
Which wood chunks are recommended for smoking this ham?
Mesquite, hickory, or pecan wood pieces are recommended for the best smoky flavor.
Should I soak the wood chunks before using them?
Yes, soak the wood chunks in water for 30 minutes before placing them on the coals or in the smoker box.
What is the secret trick for a more intensive smoky flavor?
Placing the ham in the freezer for 1 to 1.5 hours prior to cooking to chill the outer layer helps it take on more smoke flavor.
Should I freeze the ham completely before smoking?
No, you should only chill the outer layer; avoid freezing the ham completely.
What should I put in the water pan of the smoker?
Fill the pan three-quarters full with hot water and add orange juice, pineapple juice, or a sweetened grapefruit/apple juice mix to help tenderize the meat.
How long does it take to smoke the ham?
Cook the ham for approximately 25 to 30 minutes per pound.
What is the target internal temperature before removing the ham from the smoker?
Aim for an internal temperature of 135°F to 140°F (57°C to 60°C) before taking it off the heat.
When should I begin basting the ham with the glaze?
Start basting only when the ham reaches an internal temperature of 120°F (49°C), typically during the last hour of cooking.
Why wait until 120°F to start glazing?
Waiting until the ham is mostly cooked prevents the sugar-heavy glaze from burning.
How often should the ham be basted?
Baste the ham every 10 to 15 minutes during the final hour of cooking.
What should I do once the ham is removed from the smoker?
Carefully wrap the ham in foil and allow it to rest for 15 to 30 minutes before slicing.
What is the final recommended internal temperature after resting?
Residual heat will raise the internal temperature to approximately 145°F (63°C).
How do I prepare a whole ham for better glaze penetration?
Score the exterior skin in a crisscross pattern to allow both the smoke and the glaze to penetrate the meat.
What kind of maple syrup is recommended?
Dark Grade B maple syrup is recommended because it provides a more robust flavor.
Can I use fresh orange juice instead of concentrate?
Yes, fresh orange juice can be used to taste if concentrate is not available.
What type of honey should I use?
You can use either raw or regular honey for the glaze.
What type of vinegar works best in the glaze?
Unfiltered cider vinegar is suggested for the best flavor profile.
What kind of mustard is used?
The recipe calls for dry ground mustard, but you can use yellow or Dijon varieties.
Is this recipe suitable for holidays?
Yes, this recipe is specifically designed to elevate holiday feasts or Sunday dinners.
Does this recipe include salt in the glaze?
No additional salt is added to the glaze, as the ham itself provides sufficient saltiness.
How do I ensure the ham stays moist?
Using a water pan with juice and resting the ham in foil after cooking ensures it remains moist and juicy.
How much Worcestershire sauce should be added?
The recipe suggests 1 to 2 tablespoons, depending on your personal taste preference.
Can I use espresso powder?
Yes, espresso powder is an acceptable substitute for instant coffee granules.
What is the purpose of scoring the ham?
Scoring creates channels for the glaze to run into and increases the surface area for smoke absorption.