This maple bourbon glazed double-smoked ham is off the charts. Serve it during the holidays or for a big family gathering. It can feed a crowd, and is sure to impress.
This smoked ham will be a showstopper at your next holiday gathering. With this straightforward recipe, you and your family & friends can enjoy tender, flavorful ham with a nice caramelized glaze.
WHAT YOU'LL NEED TO MAKE THIS RECIPE
For the Ham
- 1 boneless spiral-cut ham (8-10 pounds) — I found a 10.82 pound Hummel ham at my local Stop & Shop.
- 2 tablespoons Worcestershire sauce — to act as a binder for the rub.
- 1/4 cup BBQ rub — use your favorite rub.
- 1/2 cup chopped pecans — definitely optional, but I like to sprinkle them on top at the very end.
For the Glaze
- 1 cup pure maple syrup — the star of our glaze. The caramel sweetness pairs perfectly with the smoky ham.
- 1/2 cup bourbon — for a nice, warm kick.
- 1/2 cup brown sugar — provides some sweetness, and helps to caramelize the glaze.
- 2 tablespoons Dijon mustard — cuts through the richness of the glaze, and adds a bit of tang.
- 1/4 cup honey — sweet and helps thicken the glaze.
- 2 tablespoons apple cider vinegar — adds some acidity to balance the sweetness.
- 2 tablespoons unsalted butter — adds a silky texture to the glaze, helping it to coat the ham.
- 1/2 teaspoon ground cinnamon — a nice warm, holiday-favorite flavor.
- 1/4 teaspoon ground cloves — for a nice, aromatic spice.
- Salt and freshly ground black pepper, to taste — to season the glaze.
HOW TO MAKE SMOKED MAPLE BOURBON HAM
1. Preheat the Smoker
Preheat your smoker to 275F. I recommend using apple or cherry pellets.
2. Prepare the Ham
Take the ham out of its packaging and pat it dry with paper towels. (It's going to be really wet).
My ham came with a pre-made glaze packet, which you can use if you don't want to make the glaze in this recipe. Otherwise, feel free to get rid of the glaze packet.
Once the ham is dry, apply some Worcestershire sauce all over to act as a binder. Then hit your ham all over with your favorite dry rub, being sure to get all sides and inside the crevices.
Place the ham on a baking sheet or in an aluminum pan, and let the rub adhere while your smoker is warming up, 15-30 minutes.
3. Smoke the Ham
Put the ham on the smoker and cook at 275F. My ham was 10.8 pounds and took about 3 hours to hit an internal temp of 140F. Be sure to use a meat thermometer to monitor the temp throughout the cook.
4. Make the Glaze
When your ham is almost done (around 125F), make the glaze.
Add the maple syrup, bourbon, brown sugar, mustard, honey, apple cider vinegar, butter, cinnamon, and cloves to a medium saucepan.
Simmer over medium heat for 20-25 minutes, until the glaze thickens the back of a spoon. Stir frequently. Season with salt and pepper to taste.
5. Glaze the Ham
When the ham hits 140F, add the maple bourbon glaze with a basting brush. Be sure to baste all over and in between the slices.
Smoke the ham for an extra 15-20 minutes to allow the glaze to tack up.
6. Rest & Serve
Cover the ham with aluminum foil loosely, and let it rest for 15-20 minutes to cool down.
Top with the crushed pecans, serve, and enjoy.
PAIRING SUGGESTIONS
This ham pairs perfectly with my smoked garlic mashed potatoes.
PRO TIPS FOR MAKING THIS RECIPE
- Get a pre-cooked ham. When shopping for your ham, look for the ones that say "pre-cooked". The ham is already cooked, so we're basically just warming it up and adding some smoky flavor.
- Don't go too "low & slow". Some recipes call for smoking a ham at 225F. I wouldn't do that—it will probably take over 4 hours to heat up. 275F is the sweet spot.
- Experiment with your binder. I used Worcestershire sauce for my binder, but feel free to use mustard or mayo instead.
- The prep is *messy*. When you take the ham out of the bag, it's big and hard to handle and really wet. It's a big mess. I recommend having lots of paper towels handy, some nitrile gloves, and a giant cutting board.
- Time the glaze. Try to make the glaze right around when the ham is almost ready (125F). If you make it too early, it's going to be hard to keep it at the right consistency, and the honey and syrup might clump up on you.
Maple Bourbon Glazed Double-Smoked Ham
Ingredients
For the Ham
- 1 boneless spiral-cut ham 8-10 lbs
- 2 tbsp Worcestershire sauce
- 1/4 cup BBQ rub
- 1/2 cup chopped pecans optional
For the Glaze
- 1 cup pure maple syrup
- 1/2 cup bourbon
- 1/2 cup brown sugar
- 2 tbsp Dijon mustard
- 1/4 cup honey
- 2 tbsp apple cider vinegar
- 2 tbsp unsalted butter
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- salt and freshly ground black pepper to taste
Instructions
- Preheat smoker to 275°F, using apple or cherry pellets.
- Remove ham from packaging and pat dry thoroughly with paper towels. Discard any included glaze packet if not using.
- Apply Worcestershire sauce all over ham as a binder, then thoroughly coat with BBQ rub, ensuring coverage of all sides and crevices.
- Place ham on baking sheet or aluminum pan and let rub adhere for 15-30 minutes while smoker preheats.
- Place ham in smoker and cook at 275°F until internal temperature reaches 140°F (approximately 3 hours for a 10-pound ham).
- When ham reaches around 125°F internal temperature, prepare the glaze: Combine maple syrup, bourbon, brown sugar, mustard, honey, apple cider vinegar, butter, cinnamon, and cloves in a medium saucepan.
- Simmer glaze over medium heat for 20-25 minutes, stirring frequently, until thickened enough to coat the back of a spoon. Season with salt and pepper to taste.
- Once ham reaches 140°F, brush glaze generously all over ham and between slices.
- Return ham to smoker for 15-20 minutes to allow glaze to set.
- Remove from smoker, loosely cover with aluminum foil, and let rest for 15-20 minutes.
- Top with crushed pecans before serving, if desired.
Notes
- Use pre-cooked ham for best results
- Smoking at 275°F is ideal - lower temperatures will significantly extend cooking time
- Alternative binders: substitute mustard or mayo for Worcestershire sauce
- Prepare for messy prep work - have plenty of paper towels, gloves, and a large work surface ready
- Time the glaze preparation to coincide with ham reaching 125°F internal temperature for optimal consistency
- Pairs well with smoked garlic mashed potatoes
