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Double Smoked Ham with Peach-Pomegranate Glaze

Clint Cantwell
Servings

16

Prep Time

20 minutes

Cook Time

5 hours

Category

Hams

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. Remove the ham from the smoker and allow it to rest for 15 to 20 minutes before slicing and serving.