Double Smoked Ham with Peach-Pomegranate Glaze
Category
Hams
Servings
16
Prep Time
20 minutes
Cook Time
5 hours
Clint
Cantwell, SVP of Whatever of AmazingRibs.com, shared this unique recipe that
compliments the savory flavor profile of Snake River Farms Kurobuta ham with a
sweet glaze of peach and pomegranate. For an added dimension of flavor, Clint
recommends cooking the ham in a smoker. The glaze is also delicious slathered
on Snake River Farms hams and baked in a conventional oven.
Clint Cantwell
Ingredients
-
1 Kurobuta whole bone-in ham
-
1 cup peach preserves
-
½ cup honey powder
-
2 tablespoons pomegranate balsamic vinegar
-
4 tablespoons unsalted butter
Directions
For Glaze: Combine all ingredients (except for the ham) in a small saucepan and warm over medium-low heat until the honey powder has completely dissolved and the glaze is warmed through. Keep the glaze warm until ready to use.
Prepare smoker for medium-low cooking, approximately 275°F. Once the smoker comes to temperature, add 2 to 3 chunks of your favorite smoking wood such as cherry or apple to the charcoal briquettes.
Using a sharp knife, make ¼ inch deep vertical incisions in the ham, approximately 1 inch apart. Make similar horizontal incisions to create a diamond pattern.
Place the ham directly on the smoker, cover, and allow it to smoke until it reaches an internal temperature of 135°F. (approximately 4 hours).
Once the ham reaches 135°F, brush the entire ham with the peach-pomegranate glaze. Cover the smoker and allow the glaze to set for 5 minutes. Coat the ham once more with the glaze, cover the smoker, and allow the ham to continue cooking for another 5 minutes. Repeat the glazing process until the glaze is gone or the ham reaches an internal temperature of 140°F.
Remove the ham from the smoker and allow it to rest for 15 to 20 minutes before slicing and serving.