Twice-Smoked Brown Sugar Honey Glazed Ham
#1
Last January, we were delivered half-a-hog which Mrs. Bonaventure won in a raffle.  Part of that haul included two ~8# smoked ham roasts. Decided to cook one up for Easter.

Start out with already smoked bone-in-ham.

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I placed the ham cut-side down on a cutting board, and made several horizontal slices throughout to increase smoke penetration.

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I then set it cut-side down on a smoker between ~225 - 300F.  Once the internal temp reached ~100F (after about 2.5 hours), I placed the ham in a pyrex dish along with about two or three cups of chicken broth.  I then topped it with sliced pineapple.  Also, in a separate pyrex dish, I added new baby potatoes covered in extra virgin olive oil with salt/pepper (in this case the pepper was Chilean merken).  

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However, after about 30 minutes, I was worried that I may be drying out the ham too much, so I removed the pineapple, put it into the same dish as the potatoes, and covered the ham with aluminum foil.

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Once the ham reached about 130F, I started the Brown Sugar Honey glaze with the following ingredients:
  • 1 cup dark brown sugar
  • 1/4 cup honey
  • 1 Tablespoon dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 2 Tablespoon BBQ sauce
Bring this to a boil.

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This is the ham once it has reached 140F.  Remove from dish and save juices for gravy to be used with potatoes.

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Take the Brown Sugar Honey glaze, and cover the ham with it.  Then, place ham in oven.

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Broil for ~3 minutes.  Take out and prepare for slicing.

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Smash potatoes and bring gravy to a boil.  

Serve.

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Tasty!
[-] The following 3 users Like Bonaventure's post:
  • In His Love, jovan66102, redneckpride4ever
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#2
I'm having dinner at your house next Easter.

Right?
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#3
I think several of us plan to be in town next year.....
[-] The following 1 user Likes MaryTN's post:
  • redneckpride4ever
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#4
My wife is a vegetarian. Can I come? :LOL:
Jovan-Marya of the Immaculate Conception Weismiller, T.O.Carm.

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  • redneckpride4ever
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#5
Impressive!  I was having problems with grilling my spatchcocked chicken, but it finally succumbed, a bit drier than I'd like.
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#6
That looks delicious!  Mind if I stop by for leftovers?  I'll bring beer and dessert.
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#7
I will be expecting my share of the leftovers in the mail soon, thank you.  ;)
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#8
I just had some leftovers for lunch... ham sandwiches.  Wow!  I can't believe how good this ham turned out.  In the past, I've cured and smoked ham before, but those were pork loins.  This is my first attempt at smoking a (already cured/smoked) bone-in-ham.  Happy I've got another one still sitting in the freezer!  Also, forgot to mention that I used a combination of oak and cherry wood in the firebox.  This was actually quite easy as I wasn't too worried about the chamber temp... just kept it between 225-350F, depending on how good the wood was burning.

However, it's been far too long since I've slow-smoked some pulled pork with pork shoulder butts.  Minimum 12 hours, and that's if I crutch it.  But boy, is it good.  I'll even throw a pan full of beans and what have you underneath the shoulder to cook and collect the drippings.  Man... my mouth is watering just thinking about it!
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