Smoked Ham With A Root Beer Brown Sugar Glaze

I have done a free hams on the smoker now, and this one may have turned out to be my best one yet!  For this one I used my Masterbuilt Electric Smoker.  If you don’t have one, go get one.  Very easy to use, very durable, and it makes everything taste awesome!

 

I didn’t do any pre prep on this ham.  No seasoning or rubs, I just took it straight from the wrapper right to to the smoker.  I had the smoker pre heated to 225 degrees.  I used some Cherry chips.  The super nice thing about the Masterbuilt is that they have a cool little slide out drawer to put chips in so you don’t have to open up the smoker to add wood.   I put wood chips in about every hour, and I cooked the ham for about 5 hours.  A little less than a hour per pound.  The goal is to get the temp of the ham to about 160 degrees.

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When the ham hits 145/150 degrees, pre heat your oven to 420 degrees.  I pulled my ham out of the smoker just shy of 150 degrees since it was going into the oven for a little bit.  Also, this is a good time to make your glaze for the ham.  Here is what you need for the glaze

 

1 Cup Root Beer – I like Barq’s

1/2 Cup of Ketchup

1/2 Cup of Brown Sugar

1 Zest of Lemon (Medium to Large)

1 Juice of Lemon (Medium to Large)

2 Tablespoons of Mustard

and my secret ingredient

1 1/2 Teaspoons of Pumpkin Pie Spice

 

Mix those ingredients together into a sauce pan and let that simmer for about 10 minutes.  Once that is set, grab a baking sheet and head out to the smoker and grab your ham!  Bring it inside and lightly score the outside skin of your ham.   Take a big spoon and start spooning the glaze all over the ham.  I use it all.  There will be quite a bit of it running off the ham onto the ham.  No worries.

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Throw that mother into the oven and air 10 minutes!  I wouldn’t wait any longer than that.  That makes it hot enough for that glaze to glaze over the ham nicely.  When you pull it out of the oven, I would slide the ham onto a cutting board to rest for about 30 minutes, and then deal with the pan immediately.  At this point, you have a hot pan full of lava hot bubbly sugar.  I would get some hot water on it immediately or you will have an unforgiving mess later on.

 

One of the biggest tips I can give you, and its something I realized recently, is that a sharp knife can make the world of difference when your slicing things.  I used dull knives for so long and one day I finally snapped and went and got a couple Wusthoff knives!  No regrets!  I can cut this stuff super thin!  Amazing!

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So, get a knife, slice your ham and enjoy!  I smoke and grill more than the average person, so keep a eye out as I will post more of my stuff soon.  I will be doing a brisket and shrimp on the smoker Christmas Eve so those will be the next up!.

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7 Comments Add yours

  1. Tina Fonck says:

    Was this a precooked ham?

    Like

    1. parkerozgood says:

      This one was yes. I have done it with a Green Ham though as well.

      Like

  2. -Eugenia says:

    Your smoking tips and recipes are great! Thank you for following BrewNSpew.

    Liked by 1 person

  3. Looks delish! I love Root Beer Glaze on Ham…I might put it in a big aluminum pan, though…no clean up. Dull knives = misery I’m a huge Wustof fan. They hold their edge and the ones I have (others might be different) just fit my hand so nicely and have great balance. They just feel good.

    Liked by 1 person

    1. parkerozgood says:

      They are totally worth every penny!

      Liked by 1 person

  4. Kenny Wilson says:

    Can this be done with a spiral cut ham.

    Liked by 1 person

    1. parkerozgood says:

      Totally, I have down it with both.

      Like

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