#smokedham

Elevate your Christmas feast with this smoky maple glazed ham. The combination of sweet maple syrup, tangy Dijon mustard, and smoky undertones will make this a holiday favorite.

Ingredients: 1 whole ham 8-10 lbs. 1 cup maple syrup. 1/2 cup Dijon mustard. 1/4 cup apple cider vinegar. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper. 1/4 cup chopped fresh parsley for garnish.

Instructions: Get your smoker ready by heating it up to 250F 120C. Cut the ham's surface into diamond shapes that are about 1/4 inch deep. Mix maple syrup, Dijon mustard, apple cider vinegar, minced garlic, smoked paprika, black pepper, and cayenne pepper in a small bowl. Use a whisk to make the glaze. Use half of the glaze to brush on the ham, making sure to get it into the scored areas. Put the ham in the smoker and cook it for 4 hours, basting it every hour with the rest of the glaze. Take the ham out of the smoker and let it sit for 15 minutes before cutting it. Add some chopped fresh parsley on top and serve.

Prep Time: 20 minutes

Cook Time: 240 minutes

Smoked ham with sweet & tangy honey Dijon glaze — perfect for BBQs and holiday feasts.

Great sliders for any occasion, featuring flavorful Dijon honey glaze and smoked ham and cheese.

Ingredients: 1 package slider buns. 1 pound thinly sliced ham. 1/2 pound sliced Swiss cheese. 1/2 cup unsalted butter, melted. 1/4 cup Dijon mustard. 1/4 cup honey. 1 tablespoon poppy seeds. 1 teaspoon Worcestershire sauce.

Instructions: Set the temperature of your smoker to 225F 107C. The slider buns should be cut in half, with the bottom half going into a disposable foil tray. Using the bottom half of the buns, evenly divide the ham and Swiss cheese. Over the layers of ham and cheese, place the upper half of the buns. Melted butter, Dijon mustard, honey, poppy seeds, and Worcestershire sauce should all be combined in a small bowl. Drizzle the slider buns with a generous amount of the butter mixture. To allow smoking, cover the aluminum foil tray with more aluminum foil to form a tent. After the smoker has been preheated, place the tray inside and smoke for 30 to 40 minutes, or until the cheese has melted and the sliders are thoroughly cooked. Take it out of the smoker, give it a few minutes to rest, then serve and savor!

Prep Time: 15 minutes

Cook Time: 30-40

Savor the sweet and tangy cherry bourbon glaze that accentuates the rich and smoky flavor of a double smoked ham. Ideal for celebratory meals or special occasions.

Ingredients: 1 whole bone-in ham, 10-12 pounds. 2 cups cherry wood chips, soaked in water. 1 cup bourbon. 1 cup cherry preserves. 1/2 cup brown sugar. 1/4 cup Dijon mustard. 1 teaspoon ground cloves. 1 teaspoon black pepper. 1/2 teaspoon garlic powder.

Instructions: Set the temperature of your smoker to 225F 107C. Put the ham, fat side up, on the smoker rack. Keep the temperature constant while you smoke the ham for three to four hours using cherry wood chips. In a saucepan, combine the bourbon, cherry preserves, brown sugar, Dijon mustard, ground cloves, black pepper, and garlic powder to make the glaze while the ham is smoking. Simmer until the glaze thickens, over medium heat. For the next two hours, after the first smoking, baste the ham with the cherry-bourbon glaze every thirty minutes. Smoke the ham until the internal temperature reaches 140 degrees Fahrenheit 60 degrees Celsius. This could require one or two more hours. Before slicing, take the ham out of the smoker and allow it to rest for 15 to 20 minutes. Slices of double-smoked ham should be served with extra glaze on the side.

Prep Time: 30 minutes

Cook Time: 6 minutes

Savor the sweet and tangy cherry bourbon glaze that accentuates the rich and smoky flavor of a double smoked ham. Ideal for celebratory meals or special occasions.

Ingredients: 1 whole bone-in ham, 10-12 pounds. 2 cups cherry wood chips, soaked in water. 1 cup bourbon. 1 cup cherry preserves. 1/2 cup brown sugar. 1/4 cup Dijon mustard. 1 teaspoon ground cloves. 1 teaspoon black pepper. 1/2 teaspoon garlic powder.

Instructions: Set the temperature of your smoker to 225F 107C. Put the ham, fat side up, on the smoker rack. Keep the temperature constant while you smoke the ham for three to four hours using cherry wood chips. In a saucepan, combine the bourbon, cherry preserves, brown sugar, Dijon mustard, ground cloves, black pepper, and garlic powder to make the glaze while the ham is smoking. Simmer until the glaze thickens, over medium heat. For the next two hours, after the first smoking, baste the ham with the cherry-bourbon glaze every thirty minutes. Smoke the ham until the internal temperature reaches 140 degrees Fahrenheit 60 degrees Celsius. This could require one or two more hours. Before slicing, take the ham out of the smoker and allow it to rest for 15 to 20 minutes. Slices of double-smoked ham should be served with extra glaze on the side.

Prep Time: 30 minutes

Cook Time: 6 minutes

Savor the sweet and tangy cherry bourbon glaze that accentuates the rich and smoky flavor of a double smoked ham. Ideal for celebratory meals or special occasions.

Ingredients: 1 whole bone-in ham, 10-12 pounds. 2 cups cherry wood chips, soaked in water. 1 cup bourbon. 1 cup cherry preserves. 1/2 cup brown sugar. 1/4 cup Dijon mustard. 1 teaspoon ground cloves. 1 teaspoon black pepper. 1/2 teaspoon garlic powder.

Instructions: Set the temperature of your smoker to 225F 107C. Put the ham, fat side up, on the smoker rack. Keep the temperature constant while you smoke the ham for three to four hours using cherry wood chips. In a saucepan, combine the bourbon, cherry preserves, brown sugar, Dijon mustard, ground cloves, black pepper, and garlic powder to make the glaze while the ham is smoking. Simmer until the glaze thickens, over medium heat. For the next two hours, after the first smoking, baste the ham with the cherry-bourbon glaze every thirty minutes. Smoke the ham until the internal temperature reaches 140 degrees Fahrenheit 60 degrees Celsius. This could require one or two more hours. Before slicing, take the ham out of the smoker and allow it to rest for 15 to 20 minutes. Slices of double-smoked ham should be served with extra glaze on the side.

Prep Time: 30 minutes

Cook Time: 6 minutes