In this post, we are all about ham! Even though most of us serve up ham during the holidays or Easter, it’s a friggin’ shame we don’t cook ’em up more often. If you do it right and add your own personal flare to it, then you’ll want to cook these up more often!
Isn’t the ham already smoked?
When you buy a ham at the store, they usually come cured and smoked. If you wanted to, you could unwrap the thing and eat it as is. But you didn’t come here to do that, did you?
Why smoke it again?
When you buy one of these precooked hams, they are already smoked. They usually come smoked with hickory flavor. Smoking it again allows you to add your own unique touch with such woods as apple, peach, or pecan. You may even want to smoke it with hickory wood to enhance that existing flavor. Besides, it sounds more flattering to your guests when you tell them you’re serving up “twice smoked ham”.
Get your grill heated to 225F. As you’re waiting for it to get up to temp, take the ham out of the packaging and toss some of your favorite rub on it. You know that little glaze packet that comes in the package? Throw it out and make the one I have in this recipe! I’ll get to that later. Anyway, put the ham on the grill at 225F for two hours and then add some flavor to it!
Adding some flavor
Truth is, you can smoke the ham on the grill as-is, but why not make it different than everyone else’s and add some flavor to it? After the ham has smoked for a couple of hours at 225F, put the ham in a foil pan (if you haven’t already) and then add a half cup of teriyaki sauce, a cup of orange juice, and half a can of Dr Pepper, pouring each over the ham as the liquids trickle down into a pool in the foil pan.
Wrap foil over the ham and the pan, crank up the heat to 275F for another couple of hours or until internal meat temps reach about 140F.
As your twice smoked ham is approaching the 140F mark, start working on the glaze! At first, I was intimidated to make a glaze because it sounds like something creative culinary minds do. Then I decided to do that whole self-confidence thing and give it a try. I gotta admit this was fun to make! For this one, I decided to mix brown sugar, orange juice, teriyaki sauce, Worcestershire sauce, honey, chili powder, spicy brown mustard, ground cloves, and cinnamon together in a sauce pan. Apply medium heat, take off once it starts boiling, and let it sit a few minutes to thicken.
If you read that whole sentence of ingredients and felt a little overwhelmed, I don’t blame you. When I see a lot of ingredients, I usually pass on the recipe and move on. A lot of this stuff you may already have in your kitchen, so you’re mostly there!
Back to the ham
Now that your glaze is ready, go back to the twice smoked ham and carefully pour the juices in the foil pan into another container for basting purposes later. Now that the ham sits all alone in the pan, make it rain glaze all over it until the sauce pan is empty. You’re gonna want that glaze to cook onto the ham, so I recommend putting it in the broiler for a few minutes to get that caramelized effect.
NOTE: if you happen to have a grill torch then you can do that instead. It’s more fun to do.
“What ham? Not the ham I just bought.”
Let the twice smoked ham sit for a few minutes and then start slicing! Most hams are already spiral cut, but you can be a rule breaker and slice from the top-down.
NOTE: If you know this movie quote I used for the title of this section, then we can be friends.
- 1 pre-cooked, spiral-cooked ham (about 10 lbs)
- 1 Cup orange juice
- 1/2 Cup teriyaki sauce
- 1 Cup Dr Pepper
- 2 Tablespoons rub
- FOR GLAZE
- 1 1/2 Cup dark brown sugar
- 1/2 Cup orange juice
- 3/4 Cup honey
- 1/4 Cup teriyaki sauce
- 1/4 Cup Dr Pepper
- 1 Tablespoon spicy brown mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon chili powder
- Preheat grill/smoker to 225F. Remove pre-cooked ham from packaging and apply rub. Put ham in foil pan and on smoker for two hours.
- While on the grill/smoker, pour teriyaki sauce, orange juice, and Dr Pepper on ham, allowing juices to sit in pan. Wrap ham and pan in foil, turn up heat to 275F for at least two more hours or until internal meat temp reaches 140F. Drain juices from pan into separate container for optional basting.
- In a small saucepan, combine ingredients for glaze and put on stove at medium heat, stirring occasionally. Cook until boiling. Remove from heat and let sit for a few minutes to thicken.
- Pour glaze over ham, covering completely. Broil in oven for at least three minutes to caramelize glaze.
- Rest, slice, and enjoy!
Serving Size:1 Cup
Amount Per Serving: Calories: 200 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Cholesterol: 95mg Sodium: 1400mg Carbohydrates: 1.4g