Name: Double Smoked Ham with Spicy Peach Glaze recipe
Ingredients: Pre-Cooked Bone-In Ham (8-10 pounds, Shank or Butt portion): The foundation of our double smoked masterpiece! Crucially, you need a pre-cooked ham for this recipe. We are enhancing flavor, not cooking it from raw. Bone-in hams provide richer flavor and moisture. Consider: Shank Portion (Leg Portion): Often leaner and more visually appealing for presentation.; Butt Portion (Sirloin Portion): Generally more flavorful and tender, but can be slightly less uniform in shape.; Spiral-Sliced Ham (Optional, with Caution): Spiral-sliced hams can work, but they tend to dry out more easily during smoking. If using, be extra vigilant about basting and consider reducing smoking time slightly.; Avoid “City Ham” (Water Added): Opt for a good quality ham with minimal water added for the best texture and flavor.; For the Spicy Peach Glaze: The star of the show! This glaze is what elevates the double smoked ham to another dimension of flavor. Peach Preserves (1 cup): Peach preserves form the sweet and fruity base of the glaze. Choose a good quality preserve with visible fruit pieces for better texture and flavor. Peach Jam (Substitute): Peach jam can be used as a substitute, but preserves offer a chunkier texture.; Brown Sugar (½ cup, packed): Brown sugar adds sweetness, molasses notes, and helps create a beautiful caramelized glaze. Light or dark brown sugar works well.; Apple Cider Vinegar (¼ cup): Apple cider vinegar provides acidity to balance the sweetness and adds a tangy counterpoint to the richness of the ham.; Dijon Mustard (2 tablespoons): Dijon mustard adds tanginess, depth, and a subtle savory note that complements the peaches and smoke.; Soy Sauce (2 tablespoons, low sodium): Soy sauce adds umami, savory depth, and a touch of saltiness. Low sodium soy sauce is recommended to control the overall salt level. Tamari (Gluten-Free Option): For a gluten-free glaze, use tamari instead of soy sauce.; Chipotle Peppers in Adobo Sauce (1-2 peppers, minced, plus 1 tablespoon adobo sauce): This is where the “spicy” comes in! Chipotle peppers in adobo sauce provide smoky heat and complex chili flavor. Adjust the number of peppers and amount of adobo sauce to your spice preference. Start with 1 pepper for medium spice and increase to 2 for more heat. Chipotle Powder (Substitute): If you don’t have chipotle peppers in adobo, you can substitute with chipotle powder (start with ½ teaspoon and adjust to taste).; Red Pepper Flakes (Alternative Spice): For a different kind of heat, red pepper flakes can be used as an alternative (start with ½ teaspoon and adjust to taste).; Garlic Powder (1 teaspoon): Garlic powder enhances the savory notes and complements the other flavors in the glaze.; Ground Ginger (½ teaspoon): Ground ginger adds a warm, subtle spice and complexity to the glaze.; For Double Smoking: Wood Chips or Chunks (2-3 cups): Choose your preferred smoking wood. Hickory, pecan, applewood, or cherry wood all work wonderfully with ham, offering a balanced smoky flavor that enhances the pork without being overpowering. Hickory provides a classic smoky ham flavor, while fruitwoods offer a slightly sweeter and milder smoke.

Ingredients

- Pre-Cooked Bone-In Ham (8-10 pounds, Shank or Butt portion): The foundation of our double smoked masterpiece! Crucially, you need a pre-cooked ham for this recipe. We are enhancing flavor, not cooking it from raw. Bone-in hams provide richer flavor and moisture. Consider:
  - - Shank Portion (Leg Portion): Often leaner and more visually appealing for presentation.
  - - Butt Portion (Sirloin Portion): Generally more flavorful and tender, but can be slightly less uniform in shape.
  - - Spiral-Sliced Ham (Optional, with Caution): Spiral-sliced hams can work, but they tend to dry out more easily during smoking. If using, be extra vigilant about basting and consider reducing smoking time slightly.
  - - Avoid “City Ham” (Water Added): Opt for a good quality ham with minimal water added for the best texture and flavor.

- For the Spicy Peach Glaze: The star of the show! This glaze is what elevates the double smoked ham to another dimension of flavor.
  - - Peach Preserves (1 cup): Peach preserves form the sweet and fruity base of the glaze. Choose a good quality preserve with visible fruit pieces for better texture and flavor.
      - Peach Jam (Substitute): Peach jam can be used as a substitute, but preserves offer a chunkier texture.
  - - Brown Sugar (½ cup, packed): Brown sugar adds sweetness, molasses notes, and helps create a beautiful caramelized glaze. Light or dark brown sugar works well.
  - - Apple Cider Vinegar (¼ cup): Apple cider vinegar provides acidity to balance the sweetness and adds a tangy counterpoint to the richness of the ham.
  - - Dijon Mustard (2 tablespoons): Dijon mustard adds tanginess, depth, and a subtle savory note that complements the peaches and smoke.
  - - Soy Sauce (2 tablespoons, low sodium): Soy sauce adds umami, savory depth, and a touch of saltiness. Low sodium soy sauce is recommended to control the overall salt level.
      - Tamari (Gluten-Free Option): For a gluten-free glaze, use tamari instead of soy sauce.
  - - Chipotle Peppers in Adobo Sauce (1-2 peppers, minced, plus 1 tablespoon adobo sauce): This is where the “spicy” comes in! Chipotle peppers in adobo sauce provide smoky heat and complex chili flavor. Adjust the number of peppers and amount of adobo sauce to your spice preference. Start with 1 pepper for medium spice and increase to 2 for more heat.
      - Chipotle Powder (Substitute): If you don’t have chipotle peppers in adobo, you can substitute with chipotle powder (start with ½ teaspoon and adjust to taste).
      - Red Pepper Flakes (Alternative Spice): For a different kind of heat, red pepper flakes can be used as an alternative (start with ½ teaspoon and adjust to taste).
  - - Garlic Powder (1 teaspoon): Garlic powder enhances the savory notes and complements the other flavors in the glaze.
  - - Ground Ginger (½ teaspoon): Ground ginger adds a warm, subtle spice and complexity to the glaze.

- For Double Smoking:
  - - Wood Chips or Chunks (2-3 cups): Choose your preferred smoking wood. Hickory, pecan, applewood, or cherry wood all work wonderfully with ham, offering a balanced smoky flavor that enhances the pork without being overpowering. Hickory provides a classic smoky ham flavor, while fruitwoods offer a slightly sweeter and milder smoke.

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Instructions

Part 1: Preparing the Spicy Peach Glaze

1. Combine Glaze Ingredients: In a medium saucepan, combine peach preserves, brown sugar, apple cider vinegar, Dijon mustard, soy sauce (or tamari), minced chipotle peppers in adobo sauce (and adobo sauce), garlic powder, and ground ginger.

1. Simmer Glaze: Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.

1. Reduce Glaze: Reduce the heat to low and simmer for 10-15 minutes, or until the glaze has thickened slightly and the flavors have melded together. Stir occasionally to prevent sticking. The glaze should be thick enough to coat the back of a spoon.

1. Taste and Adjust: Taste the glaze and adjust seasoning as needed. You can add more chipotle for heat, vinegar for tanginess, or brown sugar for sweetness.

1. Set Aside: Remove the glaze from the heat and set aside to cool slightly while you prepare the ham for smoking. The glaze will thicken further as it cools.

Part 2: Preparing the Ham for Double Smoking

1. Score the Ham (Optional, but Recommended): Use a sharp knife to score the surface of the ham in a diamond pattern. Make shallow cuts, about ¼ inch deep, across the ham. Scoring helps the smoke penetrate the ham and allows the glaze to adhere better.

1. Place Ham on Rack: Place the ham on a roasting rack set inside a baking sheet or roasting pan. This allows for air circulation and easier handling.

Part 3: Double Smoking the Ham

1. Prepare Smoker: Prepare your smoker according to the manufacturer’s instructions. Preheat the smoker to a consistent temperature of 225-250°F (107-121°C). This low and slow temperature is ideal for double smoking ham, gently infusing it with smoky flavor without drying it out.

1. Add Wood Chips/Chunks: Add your chosen wood chips or chunks to the smoker according to your smoker’s instructions. Maintain a consistent smoke throughout the initial part of the smoking process (about the first 2-3 hours).

1. Place Ham in Smoker: Place the ham (on the roasting rack and baking sheet) directly onto the smoker grates.

1. Smoke and Baste (Initial Smoke): Smoke the ham for 2-3 hours, maintaining a smoker temperature of 225-250°F (107-121°C). This initial smoking period infuses the ham with that delicious smoky base flavor. Baste the ham with the spicy peach glaze every 30-45 minutes during this initial smoking phase. This helps to build layers of flavor and keep the ham moist.

1. Increase Temperature and Glaze (Final Glaze and Caramelization): After the initial 2-3 hours of smoking, increase the smoker temperature to 325-350°F (163-177°C). Continue smoking for another 30-45 minutes, basting generously with the remaining spicy peach glaze every 15 minutes. This higher temperature helps to caramelize the glaze and create a beautiful sticky, flavorful crust.

1. Monitor Temperature (Optional, but Recommended): While ham is pre-cooked, you can monitor the internal temperature if desired. Aim for an internal temperature of around 140°F (60°C) to ensure it is heated through and warmed to serving temperature. Use a meat thermometer inserted into the thickest part of the ham, avoiding the bone.

Part 4: Resting and Serving

1. Remove from Smoker: Carefully remove the double smoked and glazed ham from the smoker.

1. Rest the Ham: Tent the ham loosely with foil and let it rest for at least 15-20 minutes before carving. Resting allows the juices to redistribute throughout the ham, resulting in a more tender and moist final product.

1. Carve and Serve: Carve the Double Smoked Ham with Spicy Peach Glaze and serve immediately. Spoon any remaining glaze from the baking sheet over the carved ham for extra flavor and moisture. Enjoy the incredible combination of smoky ham and spicy-sweet glaze!

Nutrition

Serving Size: one normal portion
Calories: 300-400
Sugar: 15-25 grams
Sodium: 800-1200 mg
Fat: 15-25 grams
Saturated Fat: 7-12 grams
Carbohydrates: 20-30 grams
Fiber: 1-2 grams
Protein: 25-30 grams
Cholesterol: 80-100 mg