Twice Smoked Holiday Ham | Chef Eric Recipe

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is lower on the glycemic index.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is vegan and has a similar sweetness.

smoking wood chips

💰Cheaper: aluminum foil pouch with herbs

Foil pouch can create smoke without chips.

pineapple juice

🥗Healthier: fresh pineapple juice

💰Cheaper: canned pineapple juice

Canned juice is often less expensive.

Stabilize the grill at 300 to 325°F and add hickory wood chunks for smoking.

Take the spiral sliced ham and rub honey mustard all over it, ensuring to get inside the slices and coat the back.

Season the ham with Lane's BBQ Kappalua seasoning around the outside.

Place the ham on the grill and cook for about 4 to 5 hours until it reaches an internal temperature of 120°F.

Prepare the basting sauce by mixing honey mustard, apple cider vinegar, brown sugar crystals, hot sauce, Worcestershire sauce, and bourbon whiskey.

Once the ham reaches 120°F, begin basting it every 30 minutes until it reaches an internal temperature of 145°F.

After about 4 hours, check the internal temperature; it should be around 145°F.

Remove the ham from the grill and let it rest before slicing.

Slice the ham off the bone and serve it with the collected juices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens