Double Smoked Easter Ham

Cooked ham at Easter is one of the most common meals that it has almost become cliché. It’s easy to prepare, affordable, and a cultural favorite, but it is still ham. This Easter take it up a notch with this Double Smoked Easter Ham, featuring a peach injection and glaze, coupled with slow smoking on the grill to reinvigorate this Sunday favorite.

To transform the fully cooked ham we will use a three-step process of a peach-ginger injection, a honey-mustard rub, and a peach glaze. An injection of peach nectar, ginger ale, brown sugar, ginger, apple cider vinegar, nutmeg, cinnamon, and cayenne powder is used to infuse moisture, sweetness, and spice throughout the ham to prepare for the smoking process. The ham is rubbed with the honey mustard and your favorite dry rub to help create a beautiful exterior. The peach glaze combines peach nectar, peach preserves, balsamic vinegar, and brown sugar, and is applied after one hour of cooking to begin caramelization. When finished this, double smoked ham yields tender bites of succulent goodness that will transform your understanding of what a holiday ham can be.

Serves: 12

Double Smoked Easter Ham Ingredients

  • 1 half bone-in, unsliced fully cooked ham (approximately 8 pounds)
  • Peach ham glaze
  • ¼ cup honey mustard
  • ½ cup favorite BBQ dry rub
  • Peach-ginger ham injection

Peach Ham Glaze

  • ½ cup peach nectar
  • 12 ounces peach preserves
  • 1 tablespoon balsamic vinegar
  • ¼ cup brown sugar

Peach-Ginger Ham Injection

  • 2 cups peach nectar
  • 2 cups ginger ale
  • ½ cup brown sugar
  • ½ teaspoon ginger powder
  • ½ cup apple cider vinegar
  • ¼ teaspoon ground nutmeg
  • ¼ ground cinnamon
  • ¼ teaspoon cayenne powder

Double Smoked Easter Ham Directions

Peach-Ginger Ham Injection

  1. Place all ingredients in a small saucepan and heat over medium until fully combined. Remove and cool before using.

Peach Ham Glaze

  1. In a small saucepan combine nectar, preserves, vinegar and sugar and simmer over medium-low heat until thickened, approximately 20 minutes.

Double Smoked Ham

  1. Pre-heat grill to medium, approximately 325 degrees.
  2. Place ham cut side down in a disposable aluminum half pan and using a disposable injection needle (available in the grilling section of most hardware stores), inject entire ham with peach-ginger injection at one inch intervals until the ham fails to take in any more liquid. Rub the ham’s exterior with honey mustard and cover liberally with your favorite dry rub seasoning. Add 1 inch of the injection liquid to the bottom of the half pan and place the panned ham directly on the grill.
  3. Cover the grill and allow the ham to cook for one hour.
  4. At the one-hour mark, coat the ham with the peach glaze and repeat every 15 minutes until the ham reaches an internal temperature of 135 degrees (approximately 15 minutes per pound).
  5. Remove, slice and serve.

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