Bourbon Peach Glazed Double Smoked Ham
Whether you're making it from scratch or buying it at the store, a smoked ham is one of the most perfect hunks of meat there is. There are so many ways to customize a pre-cooked ham you find at the store, not to mention the irresistible temptation to hack off a piece and it as-is.
You don't need us to tell you any of that, though. What you're here for is a new and inventive way to amp up a pre-smoked ham, and we've definitely got that here. We'll walk you through a step-by-step guide on making bourbon peach-glazed double smoked ham using a pre-cooked smoked ham on your smoker. Fun, easy, and delicious, this is one recipe both veteran ham lovers and those who generally aren't too keen on the cut can enjoy together.
Let's not waste any more time talking, though, and get straight to work.
What You'll Need For This Recipe
Before you can get to cooking, you'll need to make sure you've collected all the right ingredients and tools to do so. Luckily, it's a fairly short list. All you'll need is:
- 1 large pre-smoked ham, spiral sliced (8-10 lbs).
- 1 cup dark brown sugar.
- 1/4 cup peach preserves, juice reserved.
- 1/4 cup + 1 tablespoon bourbon whiskey.
- 1 tablespoon paprika.
- 1 tablespoon cinnamon.
- 1 tablespoon onion powder.
- 1 tablespoon garlic powder.
- 1 tablespoon mustard powder.
- 1 tablespoon freshly ground black pepper.
- 1/2 tablespoon kosher salt.
- 1 teaspoon ground ginger.
- Charcoal smoker with chunk charcoal.
- Apple wood chunks or chips.
- Large aluminum baking pan.
- Metal cooking rack.
- Food-safe brush.
- Meat thermometer.
Picking the Right Wood
As a small note on the wood used for smoking, don't be afraid to try something besides apple. Apple is a good choice for virtually all pork products, but there's no need to limit yourself. If you're aware of what kind of wood was used to smoke your ham previously, you could also use that or pick a type of wood that would complement that wood (sweet for smoky, smoky for sweet). In the end, personal preference is the main factor here.
Double Smoked Ham Recipe
Once you gather up all the necessary materials, you can begin work on the recipe proper.
Step 1: Prep the Smoker
Considering we're working with a pre-cooked ham, you're able to significantly cut down on your work and prep time for this recipe. You're certainly free to use a ham you smoked yourself previously, but that's another guide. At this point, you can skip straight to getting the smoker ready.
Fill up the smoker with charcoal and get it lit, closing the lid to allow it to burn down to a target temperature of around 250 degrees Fahrenheit if you're using a thermometer. After your coals have gotten ashy and cooler, add on a bit more charcoal and your wood (note: if you're using chips, make sure you've soaked them in hot water at least 30 minutes prior to this point), then place on your grate and close the lid once again. If your smoker has one, fill your water tank, too. After a few more minutes to let things get all smoky, you'll be ready to go.
Step 2: Smoke the Ham
Place a metal cooling rack inside a large aluminum baking pan, then put your ham on top of it cut side down. Transfer the entire pan into the smoker and close the lid to let it smoke. Since you're not actually cooking a piece of meat to completion, your goal here is to simply warm the ham up to an internal temperature of 135 degrees Fahrenheit while letting it infuse an extra layer of smokiness and flavor.
One of the ways we'll help it to do that is with a mop sauce. Combine the reserved juice from your peach preserves with a tablespoon of bourbon and combine. Every half hour or so until the ham comes off the smoker, brush down the surface with this mixture while making sure to rub it into the cuts on the exterior. The sugars will caramelize on top of the meat while helping to keep it moist.
Step 3: Make the Glaze
After the ham comes off the heat, it's time to construct the glaze. Combine all the ingredients listed with a few tablespoons worth of drippings from the ham in a small saucepan (for a smoother texture, use a fork or spoon to crush up the preserves as you stir). Bring to a boil for around two minutes to allow the mixture to reduce slightly, then allow to cool slightly. Taste and season as needed before liberally brushing down the ham on all sides.
Step 4: Finish the Ham
Crank the heat on your smoker by adding more coals. Once the temperature is somewhere around 400 degrees Fahrenheit, place the ham back on for around 5 to 10 minutes to allow the glaze to caramelize. Watch carefully to ensure that it doesn't accidentally burn in the process. Once caramelized, you can reapply with any extra glaze and repeat the process as many times as you like it for a thicker exterior coating or serve it right away after the first.
Step 5: Serve the Ham
Smoked ham is delicious, but double smoked ham with a bourbon peach glaze is almost irresistible. As such, be thankful that you don't really need to let it rest beyond a few minutes, and that's only for the sake of not burning your mouth. Hack off some tender slices or a big hunk and chow down. This ham recipe works great eaten on its own, as part of a feast, or just piled up on a sandwich. No matter how you handle it, you can't go wrong.
Great things can often come from unexpected places. While the general rule is that something you barbecue at home is going to be better than something you get from the store, using a pre-smoked ham you've bought for this recipe on bourbon peach-glazed double smoked ham turns out a fine result in its own right. Half the time at double the flavor, this might just become your go-to ham recipe from this day forward.
If you enjoyed this guide, make sure you tell us about it down below. Any tips on smoking your own ham we could use to make the recipe even better? Let us know about that, too, and remember to share this page with a friend who still hasn't learned there's more to life than a ham baked in the oven.
Frequently Asked Questions
Can you smoke a pre-cooked ham?
Yes, smoking a pre-cooked ham is a great way to infuse extra flavor into your holiday meal! It’s even delicious on non-holiday occasions, as it’s an easy way to feed a crowd. Simply follow the recipe above to make the most flavorful, double smoked ham you’ve ever had.
What temperature do you smoke ham?
We like smoking ham at a nice low temperature of 250 degrees Fahrenheit. You don’t actually need to cook the ham all the way through — that part is already finished if you’re using a pre-cooked ham. You just need to heat it up and infuse it with smoky flavor, so 250 degrees should do the trick nicely.
Can you smoke spiral ham?
The recipe above works just as well for a spiral cut ham as it does for any other pre-cooked ham products. The major difference between spiral ham and other types of ham is that a bone-in ham is cut into a large spiral shape. That makes it easier to cut after it’s finished cooking because you can see where the bone is more clearly.
Is smoked ham fully cooked?
If the ham is cured and smoked (or baked), it is fully cooked when you purchase it at the store. You don’t need to cook it all the way through, you just need to gently warm it up until it reaches 135 to 140 degrees Fahrenheit. We think the best way to warm it up is on the smoker so you can infuse extra smoky flavor into your meat!
How long does it take a smoked ham to cook?
A smoked ham won’t take nearly as long as a raw ham. It should only take about 15 minutes per pound. If you bought an 8 pound pre-smoked spiral sliced ham for this recipe as we recommend, it should take about two hours to double smoke your ham.