Holiday Double-Smoked Ham with Maple Bourbon Glaze

Growing up, I always looked forward to our dad's holiday hams. Whenever my sister and I saw that glass oval baking dish come out, we knew we were in for a treat. The smoky, sweet, and spiced aromas of ham, clove, cinnamon, and brown sugar would fill the house — and you could count on us to hover around the kitchen as he sliced the ham, waiting for loose pieces to fall.

 

Those bits, dipped in leftover ham glaze? Heaven.

 

While our dad insists his cooking-cooking days are behind him, his flavors are never far away. And judging by how my nephews went absolutely ham over the slices I brought, it's safe to say the next generation will enjoy Mike's Holiday Ham with a Station 1923 twist.

 

This Double-Smoked Ham with Maple Bourbon Glaze is a tribute to our dad's recipe, taken to the next level while still maintaining the simplicity that made it legendary. It's savory and sweet with warm, spiced notes of bourbon, cinnamon and clove, brightened up with pineapple juice and a bite of citrus (thanks to Station 1923 Brown Sugar Smoke All-Purpose Rub).

 

Our Double-Smoked Ham looks and tastes like it took forever to make, but comes together in four easy steps. The smoker does all the work for you — and it's bound to be a stunning centerpiece at your holiday table.

 

Here's what you need:

 

Ingredients

 

For the Ham

• Half ham (we used Kirkland Master Carve because it's more affordable and tastes great, but use whatever ham you like)
• Mustard (as a binder)
• Station 1923 Brown Sugar Smoke All-Purpose Rub

 

 

For the Maple Bourbon Glaze

• 1 cup pineapple juice
• 2oz bourbon of choice
• 2 tablespoons Station 1923 Maple Cinnamon All-Purpose Sweet Blend
• 1/8 teaspoon Station 1923 Brown Sugar Smoke All-Purpose Rub
  (just a dash)
• 1/2 teaspoon ground clove
• 1 and 1/3 cups brown sugar
• 1 tablespoon butter

Things You'll Need

• smoker (ours is a pellet smoker, but use what you've got!)
• thermometer (optional but recommended)
• foil
• saucepan
• silicone basting brush
• whisk or spatula
• cutting board
• knife

 

Ready? Let's get this Double-Smoked Ham with Maple Bourbon Glaze going in just four easy steps.

Step 1: Prep the Ham and Smoker

Prep is super easy and goes quick, so before you get started, fire that smoker up to 250°F. 

 

 

Remove the ham from the packaging, and place it fat-side up on the cutting board. Score the top of the ham in a diamond pattern using a sharp knife. To make the diamond pattern, make diagonal cuts across the top of the ham, about 1/2 to 1 inch apart. Once you have one set of diagonal cuts in, rotate the ham 90 degrees and make another set of diagonal cuts crossing the first set.

 

Tip: Be careful not to cut too deeply into the meat. Scoring should be just deep enough to penetrate the fat layer.

 

 

Next, apply a thin layer of mustard to the scored ham and rub it all over. Lightly coat all sides of the ham with Station 1923 Brown Sugar Smoke All-Purpose Rub. You don't need to heavy of a hand with the rub, ham is already cured in salt.

Step 2: Smoke the Ham

 

Once your ham is rubbed down in mustard and Brown Sugar Smoke All-Purpose Rub and the smoker has come to temp, place it on the smoker grates scored-side down. This will help render down some of the fat, and create a beautiful char. Smoke it scored-side down for about 45 minutes to 1 hour, until the fat is sufficiently rendered to your liking.

 

 

Next, grab your foil and wrap the ham. Place it back on the smoker scored-side up until the internal temperature reaches 110-115°F. This will help the ham come to temp while not drying it out.

Step 3: Make the Maple Bourbon Glaze

 

While your ham is on the smoker, grab your sauce pan and combine pineapple juice, bourbon, Station 1923 Maple Cinnamon All-Purpose Sweet Blend, Brown Sugar Smoke All-Purpose Rub, ground clove, and brown sugar. Over medium heat, bring to a boil, then add butter. Stir the maple bourbon glaze occasionally until it begins to reduce, about 10-15 minutes. 

 

 

Remove from heat and take the maple bourbon glaze, along with your silicone basting brush, directly to the smoker.

Step 4: Baste

 

Remove the foil wrap on the ham and place it back in the smoker, scored-side up. Generously baste the top, sides, back, and front of the ham, ensuring the maple bourbon glaze gets inside all of the scored crevices.

 

 

Repeat every 10-15 minutes until the internal temperature on the ham reaches 130°F. Remove the ham from the smoker, allow it to rest for 15-20 minutes, slice, and serve.

 

Drizzle any leftover maple bourbon glaze on the sliced ham (or just eat it by the spoonful). 

 

 

Shop Station 1923 Brown Sugar Smoke All-Purpose Rub

Shop Station 1923 Maple Cinnamon All-Purpose Sweet Blend