Twice Smoked Bourbon Glazed Ham - Cowboy Kent Rollins
Servings 12 to 14
Ingredients
- 1 15 to 18 lb. bone-in smoked and cured ham
- 3/4 cup light brown sugar divided
- 2 teaspoons onion powder
- 1 teaspoon cinnamon
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- ¼ cup whiskey
- ½ can cola Coca Cola or other brand
- ⅓ cup honey
- ¼ cup light brown sugar
- 2 teaspoons ground cloves
- ½ stick unsalted butter
Instructions
- Preheat the smoker to 250 degrees F. using hardwood lump charcoal (mesquite and hickory blend is what I prefer). If cooking in a conventional oven preheat the oven to 325 degrees F. and cook for 15 to 20 minutes per pound.
- Bring the ham out of the icebox for about 1 hour before cooking to let it warm.
- In a mixing bowl, combine the brown sugar, onion powder, cinnamon, chili powder and smoked paprika. Mix well.
- Rub the ham on all sides with mixture. Place the ham on a smoker or hang with hooks on rebar. Or place in the conventional oven.
- If smoking, to the coals add cherry or apple wood chunks the fire box and place lid on and cook for about 15 to 20 minutes a pound, or until the internal temp is 130-135 degrees F.
- Remove the ham from the smoker and place on a cookie sheet. Take a knife and score the ham ½ -inch deep in a diamond pattern, on the top side of the ham.
- In a saucepan over medium-low heat, pour in the whiskey and cola and bring to a simmer. Stir in the honey, brown sugar, cloves and butter. Bring to a low boil, reduce the heat and simmer for about 2 minutes.
- Place the ham back on the smoker and brush about ¼ of the glaze over the ham. Cook for an additional 15 minutes, basting about every 5 minutes.
- Use a culinary torch or propane torch to caramelize the top until the glaze begins to brown. If doing this in the conventional oven turn the oven to broil for about 6 to 8 minutes.
- Remove the ham from the smoker and place on a baking dish. Cover with foil and let rest for about 10 minutes. Slice the ham against the grain and serve warm.
