- 1 half leg of ham that is already pre smoked
For the Glaze:
- ¾ of a cup of maple syrup (or honey if you wish)
- ¾ of a cup of brown sugar
- 3 tbsp of Dijon mustard
- ¾ tsp of ground cinnamon
- ½ tsp of allspice
- If you have picked a ham that still has the hock, using a utility knife, slice around this, leaving some skin on the hock as a handle. Then slice down the sides, being careful not to slice through into the fat or meat.
- Using a sharp knife make shallow parallel slices in the fat, then turn the leg around and make slices in the opposite direction as the first ones, thus creating a diamond pattern.
- Start the caramelization process with a squeeze of orange juice at the start of the cook, it’s enough to help create the sticky outer and also helps the smoke to adhere to the ham.
- Set up your smoker to be running at 275°F with lump charcoal. Then add some apple and cherry wood for smoke. Apple because it is a great flavor to pair with ham and cherry, as it actually creates the best color.
- Place the ham inside on a wire rack in a tray that has been lined with foil, purely to help in the clean up at the end, and also add three cups of hot water in it.
- In a saucepan place ¾ of a cup of maple syrup (or honey if you wish), ¾ of a cup of brown sugar (make sure it is packed in tight to the measuring cup), 3 tbsp of Dijon mustard (you can substitute for another type of plain mustard if you wish), ¾ tsp of ground cinnamon and ½ tsp of allspice (you could also use nutmeg). Stir this over a medium heat for around 15 minutes until the sugars dissolve and it thickens up.
- Once the internal temp reaches 130°F, it is time to start gazing. I recommend using a silicone basting brush, they just tend to hold my liquid and therefore make applying rubs and glazes a lot easier. Give the ham a thick coat and put the lid of the smoker back on.
- Set the internal temp probes alarm to 140°F now, once it reaches this temp it will time to take it off the heat.
- Keep reapplying the glaze every 15 to 20 minutes now until it does reach the finished internal temp.
- The overall smoking and glazing time will take around 3 to 3 and a half hours, depending on the size of your ham. Once it is ready and resting on a chopping board, I like to warm up the glaze again and give it one last thick coating while I allow the ham to rest for 5 minutes before slicing into it.
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