Honey Glazed Smoked Ham
User Reviews
5
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Prep Time
15 mins
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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
Description
Honey Glazed Smoked Ham starts with curing skinless hams in a brine of kosher salt, Instacure No. 1, sugar, and water. The brining time ranges from 2 to 4 days, affecting the saltiness and color intensity of the ham. After curing, the hams are dried uncovered at cool room temperature or in the fridge to develop a pellicle, enhancing smoke absorption.
The hams are then smoked over wood such as cherry at a steady smoker temperature around 200°F for approximately two hours. This imparts a light smoky flavor and develops the exterior texture. Before serving, the hams are brushed with warmed honey, creating a glaze that balances the savory, smoky qualities with sweetness.
This ham preparation is suitable for serving as a centerpiece in meals, offering mild saltiness, a gentle smoky aroma, and a smooth honey glaze. The method requires planning due to the multiday brining and cooling stages.
Ingredients
- 1 ham each about 2 to 4 pounds, skinless, or 2 hams
- 1/2 cup kosher salt
- 1/2 cup sugar
- 1 tablespoon Instacure No. 1
- 1/2 cup honey
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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