A Simple Smoked Ham Recipe

 

Holiday ham is a must-have, and nothing beats a home-smoked ham with your favourite Maple Bourbon Glaze. The recipe that became a legend is presented here.

YOU WILL NEED

• Whole ham
• Kosmo's Q Dirty Bird Hot Rub
• Kosmo's Q Honey Killer Bee Rub
• Kosmo's Q Maple Bourbon Rib Glaze

 

THE PREP

Go get your ham first! When making a decision, there are a few things to watch out for. For starters, a lot of the hams in packages that you may discover have already been smoked. Expect the pre-smoked hams to have a more pronounced smoky flavour, whether you desire it or not.

 

 

 

The only thing left to do with your ham once you get it home is to remove the wrapping so you can trim it. Remove any excess skin, fat, or meat flaps that may burn on the smoker.

Optionally, score according to the design you like. In our opinion, there is no definite benefit to spiral-cut ham over, for example, diamond-cut ham.

 

THE COOK

Now that the ham is ready, light the fire in the pit! Set your smoker (or oven) to 275°F (135°C) and add your preferred amount of smoke wood.

Apply a medium coat of Dirty Bird Hot, followed by a medium coat of Honey Killer Bee, to the ham while the cooker is preheating. Allow the meat to rest at room temperature for 30 minutes or more.

 

 

 

Put the ham in the cooker, and then watch the magic happen. 145°F (63°C) is the ideal internal temperature.

 

THE PAYOFF

Pull the ham off the heat when it reaches the target. Add your favourite barbeque sauce to glaze it with Maple Bourbon for that sweet finish. Loosely cover it with foil. Before serving, let it sit like this for 30 minutes.

 

 

 

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