Honey Glazed Smoked Ham
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
12 people
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Calories
80 kcal
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Course
Main Course
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Cuisine
American
Honey Glazed Smoked Ham
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I do this with the large muscle group on the back of the ham, which would be a rump roast in a cow or a culatello in Italian charcuterie. But the exact cut isn't as important as just a big ole' hunk of hind leg. I am using a wild pig here, but domesticated pork is fine, as would hams from a bear.
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Ingredients
- 1 or 2 skinless hams, each about 2 to 4 pounds
- 1/2 cup kosher salt
- 1/2 cup sugar
- 1 tablespoon Instacure No. 1
- 1/2 cup honey
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Instructions
- Mix the salt, curing salt, sugar and a half-gallon of water until the salt dissolves. Submerge the hams in the brine for 2 to 4 days in the fridge. The longer you brine the hams, the saltier they will be, and the rosier they will get from the cure. For 2 1/2-pound hams I cured for 48 hours and they came out very lightly cured, which I like. If you prefer a more traditional "ham-ier" flavor, go a bit longer.
- When you are ready to smoke, take the hams out, pat them dry with paper towels and set them on a wire rack in a cool, breezy place. I put mine on the kitchen table under the ceiling fan with the window open. Let them sit there for 2 to 3 hours, so they can dry a bit and develop the pellicle that helps the surface of the hams take the smoke better. You can also leave them in the fridge uncovered overnight.
- Smoke over your favorite wood (I used cherry) for 2 hours, getting the smoker's temperature up to 200°F in this time. Meanwhile, heat the honey in a little pot so it will flow better. At the 2-hour mark, paint the hams with the honey. Paint again every hour until you are done smoking.
- You can finish the hams entirely in the smoker, painting with honey every hour until you get an internal temperature of 160°F to 175°F, or you can do what I do, which is to finish the ham in the oven. To do this, I move the hams from the smoker to a preheated 375°F oven, painting them with honey every 20 minutes. I like this better because the final hot temperatures fully cook the ham and the honey caramelizes nicely, which doesn't happen so well at the low temps of the smoker.
- Let the hams cool for at least 15 minutes before slicing. Serve warm or cold.
Nutrition Information
Show Details
Calories
80kcal
(4%)
Carbohydrates
20g
(7%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
4717mg
(197%)
Potassium
13mg
(0%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin C
0.1mg
(0%)
Calcium
4mg
(0%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 4717mg | 197% |
| Potassium | 13mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 4mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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