TWICE-SMOKED HAM
with cinnamon & bourbon glaze

This recipe elevates the traditional supermarket smoked ham with a second smoking on the kamado and a sweet-and-spicy glaze. The resulting meat is deeply flavored with a caramelized exterior.

PREP TIME 10 MINS

COOK TIME 31⁄2 HRS

SERVES 16

HEAT INDIRECT 300ºF (149ºC)

COOKING SURFACE STANDARD GRATE, ROASTING PAN

INGREDIENTS

18lb (8kg) bone-in whole or spiral-cut smoked ham, at room temperature

1 cup water

for the glaze

1 cup sugar

2 tbsp water

1 tbsp fennel seeds

1 tbsp coriander seeds

4 star anise pods

4 bay leaves

2 cinnamon sticks

2 garlic cloves

1-in (2.5-cm) piece fresh ginger, thinly sliced

1 dried red chile pepper

1 tsp finely grated orange zest

2 cups bourbon

2 tbsp low-sodium soy sauce

2 tbsp honey

to smoke

hickory or apple wood chunks

METHOD

1 Preheat the grill to 300°F (149°C) using indirect heat. Once hot, add the wood chunks and install the heat deflector and a standard grate. Place the precooked ham in a large roasting pan (a disposable aluminum pan works well) and add water. Place the pan on the grate, close the lid, and smoke until an instant-read thermometer inserted in the thickest part of the meat reads 120°F (49°C), about 2 hours and 45 minutes, basting occasionally with any accumulated juices.

2 To make the glaze, in a medium saucepan, combine sugar and water, and place the pan on the stovetop over medium-high heat. Cook until a light golden syrup forms, about 8 to 10 minutes, swirling the pan occasionally.

3 Remove from the heat and quickly add fennel seeds, coriander seeds, star anise, bay leaves, cinnamon, garlic, ginger, chile pepper, and orange zest. Let sit until fragrant, about 20 seconds. Carefully add the bourbon, soy sauce, and honey. Return the glaze to medium heat and bring to a simmer until slightly thickened, about 10 minutes, stirring occasionally.

4 Once ham reaches 120°F (49°C), brush it with the glaze. Continue smoking until the top is lightly caramelized, about 30 minutes more, brushing with glaze every 10 minutes.

5 Transfer ham to a platter and let rest for 15 minutes. Skim the fat from the pan and transfer the juices to a bowl. Slice and serve with the warm pan juices.