Double Smoked, Glazed & Pulled Ham Recipe
This epic Double Smoked, Glazed & Pulled Ham recipe with the ultimate 'Christmas Candy' ham glaze brings out the Christmas "wows".
Make it easy, make it delicious, and let the ham speak for itself.
Merry Christmas!
Ingredients
- Cooked & Smoked Bone in Ham
- Meat Church Honey Hog
- Bear Mountain Maple Pellets
-
Bear Mountain Hickory Pellets
- Heavenly Hell BBQ - Christmas Candy Ham Glaze
- 125ml Apple Juice
- 125ml Pineapple juice
- Brown Sugar
Tools
- Wireless thermometer - We use the Fireboard Pulse
- Basting brush - We use Misty's Silicon Basting Brush
Method
Step 1. Smoker Prep
Prepare the smoker at a temperature of 225F/107C - Blend the pellets into a 50/50 ratio as this mix will work a treat with your ham or use your favourite pellets.
We are using Bear Mountain Maple pellets blended with Bear Mountain Hickory pellets and smoking the ham on the Nexgrill Oakford 1125 pellet grill.
Step 2. Score
Remove the skin from the ham and score, don't pat dry as the extra moisture will help bind your rub to the ham and also assist in creating a great bark.
Step 3. Season
Season the ham liberally with your favourite sweet or spicy pork rub - we are using Meat Church Honey Hog and prefer a sweeter pork rub for ham.
Step 4. Double Smoke
Smoke the ham by placing it directly onto the cooking grate. The ham is already smoked and cooked so we are simply double smoking it and adding another level of smokiness and flavour.
Smoke the ham until an internal temperature of 74c/165f or until you are happy with and have a great bark.
Step 5. Glaze
Place the ham into a baking tray, add the apple & pineapple juice, warm the glaze if you choose to use one as this is optional and coat the ham, sprinkle with brown sugar and cover tightly with foil.
Step 6. Return To Smoker
Return the ham to the smoker and increase the temperature to 135c/275f and continue cooking until 95c-97c/203f-205f or until the ham is nice and tender.
Step 7. Pull Apart Ham Ready To Serve
Remove the ham from the pan and reserve the cooking liquid, using heat proof gloves then pull the ham and pour the cooking liquid over the ham and mix - repeat this until your desired consistency is reached.
Recommended Smoker for this Recipe
The Nexgrill Oakford 1125 Pellet Smoker is a spacious yet powerful smoker delivers rich smoke intensity and advanced temperature precision that matches luxury competitors, is built tough and produces exceptional results.
