Using a pan when smoking should help catch these, and then an aluminum pan when you’ve applied the glaze will catch the glaze and stop it dropping onto your coals and causing problems like flare-ups. Some people like to expose the ham directly to the smoke underneath, but I find that the run-off from the ham causes more problems than its worth. I’ve used a 10lb ham for this recipe, which might sound like a lot, but the leftovers are so good that it’s worth cooking more than you need! Pinning them with toothpicks should stop them from falling apart and leaving the meat prone to drying out.ĪIm to serve about 1lb per person. If you notice the slices of ham start to fall apart, simply use some toothpicks to hold the ham together. The ham should easily fall apart, and present meat that’s juicy all the way through with a beautiful pink color. Use a carving knife to cut the ham, making sure to follow the seams along the surface of the ham. Remove the ham from the smoker and leave to rest on a cutting board for about 10 minutes. When it’s ready, the glaze should have set on the outside of the ham, with a beautiful red colour developed. Smoke the ham in the pan for a further 30 minutes. Any run-off should be collected in the shallow pan. Ensure that all cracks and crevices along the surface of the ham are covered. Use a basting brush to apply the glaze to the ham. When your ham is ready, open up the smoker and transfer the ham to a shallow pan. Leave the sauce on warm until your ham is ready. Mix the two together and bring the heat up to a simmer.
Once the jelly has broken down completely, add a cup of the raspberry chipotle bbq sauce. Allow the jelly to liquify (should take about 3-5 minutes). In a small saucepan over medium heat, add a cup of the apple jelly. One is apple jelly, and the other is raspberry chipotle BBQ sauce. When your ham has about 30 minutes to go, take this time to make the glaze.įor the glaze we’re just going to use two very simple ingredients. Also look for good signs like moisture on the surface of the meat, and some nice color developing. Open your smoker and check that the internal temperature is approaching 140☏ with a meat probe. Because we don’t need to render the fat or collagen ourselves (this has already been done), we can be a bit more aggressive with our heat levels. Here we’re just double smoking it to give it a bit more flavor and bring it to an internal temperature of 140☏. We’re going for a temperature slightly higher than our usual default of 225☏ because the ham is already cooked. It also imparts a little bit of red coloring onto the ham when it’s finished, which will go down a treat at the dinner table. Also, because the ham has already been smoked, we only need to use a mild flavor with it, rather than something strong like oak or hickory.
I like to use cherry wood here, as it pairs beautifully with pork and offers a delicate sweet flavor (check out our guide to the best smoking woods for ham to find out more). Heat up your smoker with your choice of smoking wood. We’re simply going to heat it up over smoke, and bring it to temperature. At this stage we’re not going to be using any fancy brines, sauces, or seasonings. Place the ham on a chicken rack, and then place back on a baking tray. Just be careful: This comes pre-cut in slices, so can easily lose its shape if you’re not careful when handling it. Take away any packaging, and protective sheets at the bottom of the meat.
We’re going to use a 10lb spiral-cut ham from your local butcher or supermarket (even places like Walmart tend to sell decent cuts, so these are fairly easy to find).
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