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Wild Cherry Wood Smoked Ham with a Cherry/Jack Daniel's Whiskey Glaze
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(Recipe ID: 805)
Serves 16-18 ; Yields 7 to 8 pound ham
Preparation time: 20 minutes; Cook time: will vary minutes
Source: Chef Joseph Lowery
Any fruit wood may be used, but the combination of wild chery wood smoking and the cherry/whiskey glaze really do compliment each other. Cooking time is adjustable ...size of ham, distance from heat, temperature of coals... you get the idea.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 1 half Boneless Smoked Ham (about 7 to 8 pounds)
- Cherry Juice for smoking pan liquid
- Wild Cherry Wood Chips (or other fruit wood) soaked in water for about 1 hour
- Charcoal
- ****GLAZE INGREDIENTS
- 1 1/4 cups Cherry Juice
- 1/4 cup Jack Daniel's Whiskey
- 1/3 cup Dark Brown Sugar
- 1 teaspoon Ground Allspice *
- 1 teaspoon Ground Ginger *
- 1/2 teaspoon Ground Cloves *
- Dash of Hot Sauce
Instructions
For Glaze:
1. Combine glaze ingredients in a small saucepan and bring to a simmer. Reduce to about 3/4 cup of syrup - about 20 minutes.
Smoking:
- Allow ham to sit at room temperature from 1 to 2 hours. Lightly score ham depending on thickness of fat.
- Prepare grill or smoker and light charcoal in usual way. If using a grill, arrange charcoal like a "donut" around the edge of the grill, so that the ham does not sit over direct heat. The type of smoking arrangement will affect the total cooking time needed.
- When grill is hot, add several handfuls of soaked cherry wood, place ham on a piece of aluminum - just slightly larger than the diameter of the ham. Reserve some chips to be added occasionally during the cooking process.
- Cover the grill and allow ham to cook for about 20 to 25 minutes per pound at no hotter than 300 degrees. Time will vary according to system used and size of ham. When done internal temperature should be around 150º to 155º.
- When the ham is smoked to your satisfication, remove from grill and "tent" with foil. It should rest about 15 to 20 minutes before carving.
- Do not cook until the ham is too dry. Remember: high temperatures and overcooking are the great "enemie" of pork!
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