Our family has come to the point where we favored smoked ham over Turkey (unless it is fried) for the holidays. It's a long process but well worth the effort and to be quite honest it's one of the most joyful feelings ever when the whole family is gobbling up the ham and sharing lasting memories of happiness. Okay, enough of this haha… Let's jump into the holiday ham recipe!

Holiday Ham Recipe

James Brown

This Holiday Ham is brined for three days with warm spices and citrus, salt-cured overnight, and slowly smoked over apple wood.

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Servings

Calories 2138 kcal

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Prep Time 4

Cook Time 10

Total Time 4 12

Ingredients

26 lbs raw ham, the rear hind leg of a hog/piggy
4 lbs Ice

The Brine

2 tbsp Cardamom seeds
3 tbsp Fennel seeds
1 tbsp Dried rosemary
1 tbsp Celery seed powder
3 tbsp Black peppercorns
4 Orange peels
6 Turkish bay leaves
3 sticks Cinnamon
4 cups Kosher salt
3 cups Turbinado sugar

Salt Cure

3 tbsp Distilled Vinegar
3-4 cups Kosher salt (or enough to fill cover the whole ham skin)

Dijon Bourbon Glaze

2 cups Dijon
1 cup Honey
⅔ cup Brown sugar
½ cup Hot sauce
½ cup Bourbon

Instructions

Heat a cast-iron skillet over medium heat. Add the cardamom, fennel, rosemary, peppercorns, bay leaves, and cinnamon sticks. Toast for 4–6 minutes.
Fill a large pot with 4–5 gallons of water. Add the toasted spices, celery seed powder, kosher salt, and turbinado sugar.
Bring to a light boil for 6 minutes, then remove from the heat and allow the brine to cool completely.
Add a bag of ice to a large cooler and pour in the cooled brine. Add the ham and enough water to completely cover it. Add another bag of ice.
Seal the cooler and brine the ham for 3 days, adding ice daily as needed to keep it cold.
Remove the ham from the brine and place it on a wire rack over a baking sheet. Let it sit for 2 hours.
Score the skin in a crosshatch pattern. Rub the surface with distilled vinegar, then completely cover the skin with kosher salt.
Refrigerate for 12–24 hours.
Remove the ham from the refrigerator and wipe away as much of the salt as possible.
Preheat the smoker to 250°F with apple wood. Place the ham on a wire rack in the smoker with a drip pan underneath and a water pan nearby.
Smoke for 8–10 hours, or until the ham reaches 165°F internally.
When the ham reaches 150°F, combine the Dijon mustard, honey, bourbon, hot sauce, and brown sugar in a saucepan.
Simmer the glaze over medium heat for 8 minutes. Remove from the heat and cool for 6–8 minutes.
Brush the ham generously with glaze. Cook for 20 minutes, then apply another coat.
Cook for another 20 minutes, then remove the ham from the smoker.
Place the ham on a wire rack over a baking sheet and loosely cover with aluminum foil. Rest for 1 hour.
Slice against the grain and serve.

Nutrition

Calories: 2138kcalCarbohydrates: 80gProtein: 160gFat: 124gSaturated Fat: 44gPolyunsaturated Fat: 13gMonounsaturated Fat: 58gCholesterol: 457mgSodium: 58629mgPotassium: 2232mgFiber: 2gSugar: 70gVitamin A: 45IUVitamin C: 10mgCalcium: 144mgIron: 8mg

Tried this recipe?Let us know how it was!

Instructions:

Start off with a cast-iron skillet over medium heat. Add the herbs to the pan (cardamom seeds, fennel seeds, dried rosemary, peppercorns, bay leaves, and cinnamon sticks) and toast them for 4-6 mins. Once toasted, remove them and get a large pot filled with 4-5 gallons of water and add the toasted herbs/spices, and then add the celery seed powder, salt, and sugar. Bring to a light boil for 6 mins and then let cool.
In a large cooler add a whole small size bag of ice and add in the massive pot of seasoning. Toss in your ham and then add water until your ham is covered. Now add another bag of ice. Let it sit in the cooler (make sure it is sealed from exposed air) for three days. Add ice every day to keep it cold.
After 3 days remove the ham and place it on a wire rack with a baking sheet under it. Leave it out in room temp for 2 hours. Now score the skin of the ham in a crosshatch pattern and then apply distilled vinegar on the surface of the skin. Pour the salt on the skin and cover it generously. Once the skin is covered, place it in the fridge for 12-24 hours.
The next day, remove the ham and wipe off all of the salt as best as possible.

Cooking Instructions:

Set your smoker up at 250 degrees for smoking with apple wood chunks. Place the ham on a wire rack and add to the smoker. Have a drip pan under the ham to catch the dripping fat and a water pan filled next to the ham for smoking. Smoke at 250 degrees for 8-10 hours (as long as it takes, to reach the internal temp of 165 degrees) and when the ham reaches 150 begin to make your glaze.
Get a saucepan over medium heat and then add the dijon mustard, honey, bourbon, hot sauce, and brown sugar. Let it simmer for 8 mins, you want to burn the alcohol out as best as possible.
Let the glaze cool for 6-8 mins and then set the glaze on the ham. Let it go for 20 mins and then add another coat, 20 mins later remove the ham and place it on a baking sheet (keeping the wire rack under it) and cover it with aluminum foil. Let it rest for 1 hour.
Slice against the grain and enjoy it with your family and friends!

So, if you're looking for a delicious and easy way to make your ham for the holidays, we've got you covered. Our recipe is simple and straightforward, so even the most novice of cooks can follow along without any trouble. Plus, it results in a wonderfully flavorful and moist ham that will have everyone asking for seconds. Ready to get started? Give our recipe a try this year and see how amazing your holiday ham can be.

Items Used in This Recipe

Hasty Bake Grill

Heat Resistant Gloves

Fogo Charcoal

Mixing Bowls

Charcoal Chimney

Charcoal Baskets

Charcoal starters