Looking for the perfect dish to serve on Easter Sunday? Look no further than a scrumptious smoked and glazed ham. Whether you’re hosting a family gathering or looking to impress your guests, this classic dish is sure to please everyone’s taste buds. Not sure where to start? We’ve got you covered with the best recipe for a delicious Easter ham that’s guaranteed to be a hit. So fire up your smoker and get ready to wow your guests with the ultimate Easter feast.
Discover the Best Recipe for Smoked and Glazed Easter Ham
Introduction
Easter is almost here, and it is a time to gather with family and friends for delicious meals. This year, why not try something new and put your cooking skills to the test with a delicious smoked Easter ham glazed with a sweet brown sugar and honey glaze? Prepare for a mouth-watering and unforgettable taste experience that will leave your guests craving for more.
How to Smoke and Glaze Easter Ham
Here are the instructions for making the best-smoked Easter ham:
Step 1: Choose the Perfect Ham
Select a bone-in or boneless ham weighing between eight to ten pounds. You can get a ham at any supermarket or a local butcher’s shop. Remember to remove the packaging and rinse it with cold water before proceeding to the next step.
Step 2: Score the Ham
Score the ham with a sharp knife in a diamond pattern to allow the seasoning and glaze to penetrate the meat. Apply firm pressure when making the cuts and aim for an average depth of 1/4-inch. To achieve an impressive consistency and a professional essence, make the marks approximately 2-inches apart.
Step 3: Season the Ham
Mix one cup of yellow mustard with two tablespoons of Killer Hogs The BBQ Rub. This mixture will serve as a binder for the seasoning. Apply the mustard and seasoning mixture to the ham, making sure to cover all sides adequately.
Step 4: Smoke the Ham
Preheat your smoker to 250 degrees Fahrenheit, using cherry wood or pellets, for the best results. Smoke the ham for about 2.5 hours or until its internal temperature reaches 120 degrees Fahrenheit.
Step 5: Make the Glaze
In a bowl, mix one cup of brown sugar, a half cup of honey, and a half cup of apple cider. Stir until the ingredients dissolve completely.
Step 6: Glaze the Ham
Remove the ham from the smoker and brush the glaze generously on all sides. Place it back in the smoker and let it cook for another hour, until the internal temperature reaches 140 degrees Fahrenheit.
Step 7: Let it Rest
Remove the ham from the smoker and let it rest for 15-20 minutes before slicing and serving.
FAQs
- What is the ideal size for the Easter ham?
- An eight to ten-pound ham is perfect for serving around ten people.
- What is the purpose of scoring the ham?
- Scoring the ham allows the seasoning and glaze to seep into the meat, resulting in a better flavor.
- What type of wood or pellets should I use for smoking the ham?
- Cherry wood or pellets are the best choice for smoking ham.
- Can I use a different rub instead of Killer Hogs The BBQ Rub?
- Yes, you can use any other rub that you prefer.
- What is the difference between bone-in and boneless ham?
- Bone-in hams have more flavor while boneless hams are easier to slice.
Conclusion
The recipe for smoked and glazed Easter ham is perfect for adding diversity to your holiday menu. It is a unique twist to the traditional Easter meal-making tradition. Don’t let the thought of smoking and glazing ham intimidate you; it is simple and requires minimum effort. Follow the steps, and you are on your way to impressing your guests with the most mouth-watering and flavorful Easter ham you have ever served.
