I developed this glaze for my Bacon Burgers that we almost won the 2014 World Food Championship/Bacon category with. It's sweet, savory, spicy, baconney, and simply awesome. On a whim, I tried it on my Thanksgiving ham and it blew me away! Give it a try as a glaze on your Christmas ham.
Prepare your ham by slicing through the fat cap using a sharp knife every inch or so about 1/4" deep making a cross hatch or diamond pattern. Add rub if you like, but I prefer not to.
Smoke your ham. See my video here: http://pitmasteriq.com/videos/cooking. When the ham reaches 135˚, begin brushing the glaze on, letting it get smoke and set for 10 minutes after each coat, until 2-3 coats have been applied, until it reaches 140˚. Remove from smoker and let it rest for 10 minutes. Slice. Brush slices with remaining glaze to really amp it up!
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