Can I cook a twice smoked ham in my oven? The time and temperature guidelines in the recipe should follow pretty similarly for a non-sliced ham, but it may take a little bit longer to come up to temperature without the slices in the ham. You can absolutely use a non-spiral sliced ham for this recipe. This is why a meat thermometer is a useful piece of equipment for this recipe, as you can check your progress often. A 10-12 pound ham will need 2.5-3 hours in the braising step. Smaller hams will reach 140 degrees F in less time and larger hams will take longer. If your ham weighs more or less, the total time will likely change during step number 4 in the recipe below. The cook times in the recipe were created around an 8 pound ham. This is the most common type and size of ham available in grocery stores. This recipe was developed for a spiral, sliced, pre-smoked ham that weighs about 8 pounds.
#Smithfield spiral ham glaze free#
If your questions isn’t answered in here, feel free to leave a comment below and I’m happy to help you out! What type of ham should I buy? I’m here to help you get this ham right the first time by answering some FAQ’s that I see in the comments section. They are so special and create so many great memories. I know how important it is to get those family meals just right. Most people make this twice smoked ham for holidays and other special family gatherings. Finally, the whole ham gets a high heat broil to crisp and caramelize the glaze on the ham before serving. Third, we add our homemade brown sugar and honey glaze. The second step is to braise with chicken stock and cover tightly to keep in as much moisture as possible. The first step is to apply low heat with the ham exposed to allow that smoke flavor to work on the meat. Now that you know what you’re cooking and the ingredients and equipment you’ll need to have on hand, let’s walk through the steps.
A handheld, instant read thermometer is my most used kitchen tool, especially when working with meat. Cast iron is incredible versatile and durable. Perfect for this recipe because you will be going from low temperature smoking, to higher temperature grilling, and then transitioning into the oven to broil.
I have had some readers concerned that twice smoking a ham will cause it to taste overly smoky, but I’ve never found that to be the case. Since ham is pre-cured and smoked, what we are making is called a twice smoked or double smoked ham. Hickory typically has a stronger smoke flavor than apple. This wood smoke will be indicative of the smoke flavor your ham will have. They are all also pre-smoked, and you’ll often see them labeled as apple or hickory wood smoked. An extra kiss of hardwood smoke adds so much flavor to a spiral cut ham and the glaze is almost like a sweet and savory shiny candy coating to tie everything together!Īll pork products that you purchase that are labeled “ham” have been cured with a nitrate curing solution to give them their characteristic pink color and awesomely tender texture. My Twice Smoked Ham with Brown Sugar Honey Glaze is a backyard twist on that holiday classic. Jump to Recipe Jump to Video Print Recipe
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