Smoked Bourbon Glazed Ham with a Sticky Caramelized Crust Step-by-step instructions

Before you start

Before starting the smoker, remove the spiral-cut ham from the refrigerator and let it sit at room temperature for about thirty minutes to take the chill off. This ensures more even heating and prevents the outer edges from overcooking while the center remains cold.

Preheat the smoker to 250°F (121°C) using your choice of sweet wood chunks or pellets. Place the ham cut-side down in a sturdy aluminum foil pan, which will catch all the flavorful juices and make cleanup incredibly simple.

Instructions

Initial Smoking Phase

1. 1Prepare the Ham
   Remove the spiral-cut ham from its packaging and place it cut-side down in a sturdy disposable aluminum foil pan. Let the ham sit at room temperature for thirty minutes to ensure even heating throughout the smoking process.
   Look for The ham should sit flat and secure in the center of the pan.
   Tip Using a disposable pan makes cleanup effortless and captures all the delicious juices.
2. 2Smoke the Ham
   Place the aluminum foil pan containing the ham directly onto the preheated smoker grate at 250°F (121°C). Close the lid and smoke the ham for approximately one and a half to two hours, allowing the wood smoke to penetrate the slices.
   Look for The ham slices will begin to fan out slightly and take on a rich color.
   Tip Keep the smoker lid closed as much as possible to maintain a consistent temperature.

At the end of this initial smoking phase, the ham should look beautifully warmed, and the outer edges will begin to take on a deeper, mahogany-red color from the wood smoke.

You will notice the spiral slices starting to fan out slightly, allowing the smoke to reach the interior. The kitchen or backyard will be filled with a rich, savory aroma of smoked pork. Check that the ham is warming consistently before moving on to prepare the glaze.

Glaze Preparation

3. 3Simmer the Bourbon Glaze
   In a small saucepan over medium heat, combine the dark brown sugar and bourbon whiskey. Bring the mixture to a gentle simmer, stirring constantly, until the sugar is completely dissolved and the glaze thickens slightly, about five minutes.
   Look for The glaze should be smooth, glossy, and coat the back of a spoon.
   Tip Do not let the glaze boil rapidly, or the sugar may burn and turn bitter.

At the end of this phase, the glaze will have transformed into a thick, glossy syrup that coats the back of a spoon. It should bubble gently in the saucepan, releasing a strong, sweet aroma of caramelized brown sugar mingled with the warm, oaky notes of bourbon. The mixture should be completely smooth with no remaining sugar granules. Ensure the glaze is warm and fluid so it can be easily brushed onto the ham.

Glazing and Caramelization

4. 4Apply the Glaze
   Generously brush the warm bourbon glaze over the entire surface of the ham, ensuring the sticky mixture drips down between the spiral slices. Return the pan to the smoker and continue cooking for another fifteen minutes.
   Look for The glaze will begin to caramelize and look shiny on the ham.
   Tip Use a silicone brush to gently coat the delicate edges of the ham slices.
5. 5Final Glaze and Finish
   Apply a second layer of the remaining bourbon glaze over the ham slices. Smoke for an additional fifteen minutes until the glaze is bubbling, caramelized, and the internal temperature of the ham reaches 140°F (60°C). Remove from the heat and rest for fifteen minutes before slicing.
   Look for The edges should be sticky, caramelized, and slightly charred.
   Tip Resting the ham allows the juices to redistribute, keeping every slice succulent.

At the end of this final phase, the ham will be a spectacular sight with a sticky, glistening dark amber crust. The glaze should be bubbling actively along the caramelized edges of the spiral slices, and rich juices will have pooled in the bottom of the foil pan. The aroma will be an irresistible combination of sweet sugar, warm bourbon, and deep wood smoke. The ham is now fully heated through and ready to rest.

Common mistakes

A common mistake when cooking a pre-cooked ham is using too high a temperature, which quickly dries out the lean meat. Always keep the smoker around 250°F (121°C) to ensure a gentle reheating process. Another error is applying the sweet glaze too early in the cooking cycle.

Because of the high sugar content, the glaze will burn and turn bitter if exposed to heat for hours. Only apply the glaze during the final thirty minutes of smoking to achieve a perfect, caramelized crust without any burnt spots.

How to tell it’s done

Since a spiral-cut ham is already fully cooked, the goal is simply to heat it through to a safe and appetizing temperature. Insert an instant-read meat thermometer into the thickest part of the ham, making sure not to touch the bone.

The ham is perfectly warmed and ready when the internal temperature reaches 140°F (60°C). Once this temperature is achieved, remove the ham from the smoker and let it rest for fifteen minutes to allow the juices to redistribute throughout the meat.