What could be better than a smoked ham? How about a double smoked ham?
Okay, so we’ve got our smoked butt portion ham. It’s unsliced and about eight pounds. We’re going to amp up this double smoked ham by putting together a peach nectar and ginger ale injection. You can find the recipe on grilling.com. What you want to do is get one of these disposable injection needles available at most major hardware stores in the grilling section and just pull back on the plunger to fill up with that injection and start poking away. You will get some of the injection squirting out. No worries. Clean it up later. But the key is to try to get as much of this in there as possible to add an extra layer of flavor to the ham.
Okay, so now that you’ve got a lot of that injection into the ham, you’re going to want to turn it cut side down and taking a sharp kitchen knife, make a series of parallel slices in the ham, not too deep, about a quarter of an inch, and then make horizontal slices to make nice cross hatch pattern all over the ham.
Got the smoker heating up to about 325 degrees. While that gets ready, I’ve rubbed down the ham with some honey mustard, and I’m going to sprinkle it with one of my favorite barbecue rubs. Anyone you prefer. In the back, I’ve got a glaze going. It’s peach nectar, peach preserves, balsamic vinegar, and brown sugar. You can also find the recipe for that on grilling.com. So this is looking good. That glaze is simmering away, and we’re going to get this on the grill and get double smoking.
So we’ve got the cooker preheated to about 325 degrees. I’ve added some cherry wood for extra flavor. We’re throwing the ham directly on the grate and closing it up. It’ll cook for about 15 minutes a pound. After the first hour, we’ll start glazing it with that apricot glaze every 15 minutes until it reaches an internal temperature of approximately 135 degrees.
So the ham’s been on for an hour. We’ve got our peach nectar glaze giving it its first coat. It’s looking really good. So let’s close it up and check back in another 15 minutes.
All right. It’s been about an hour and 45 minutes. This ham is perfect. You see the liquid at the bottom? That’s a little of the injection liquid that I added at the beginning just to provide steam and moisture. The glaze is perfect. The internal temperature is perfect. We’re going to take it inside and slice it up.
So the double smoked ham is off of the smoker. It’s sliced and ready to serve. We’re going to put a little bit of those pan drippings over the top. It’s looking delicious. For the full recipe, go to grilling.com and stay tuned for more.
Dallas Jones is a 37-year-old former secretary at a law firm who enjoys cooking, meditation and escapology. He is bright and generous, but can also be very stingy and a bit violent. You can reach me via e-mail at [email protected]