Smoked Maple Glazed Ham That'll Steal the Holiday Show

Take a 3.75 pound boneless spiral cut ham and secure it with skewers down the center.

Place the ham in a 10-inch cast iron skillet.

Pour about 1 cup of apple juice into the bottom of the skillet to catch juices while cooking.

Slather the outside of the ham with 1/4 cup of Coslex maple mustard as a binder.

Sprinkle a light amount of Yoder smokers pork rub over the ham for seasoning.

Prepare the Kamado Joe Classic 3 ceramic grill for smoking at 300 degrees with lump charcoal, arranging larger pieces on the bottom and smaller pieces on top.

Add a chunk of cherry wood for extra smoke once the grill reaches temperature.

Cover the bottom of the skillet with about 1/2 inch of apple juice or cider.

Insert a probe thermometer into the thickest part of the ham to monitor internal temperature aiming for 150 degrees.

In a saucepan, combine 1 cup of maple syrup, 1/4 cup of unsalted butter, 1/4 cup of maple mustard, 2 tablespoons of apple cider vinegar, 2 tablespoons of Pitfire hot sauce, and a dash of pumpkin pie spice to create the glaze.

Bring the glaze mixture to a simmer, then reduce heat and let it gently simmer until it thickens enough to coat the back of a spoon (about 10-15 minutes).

After one hour of smoking, pour the glaze over the ham and brush it on to coat all surfaces.

After 20 minutes, check the ham for caramelization and glaze again, fully coating the ham.

After another 20 minutes, check the internal temperature of the ham, aiming for 150 degrees.

Equipment Needed

Spice Level: