What's up guys it's Susie Bulloch from HeyGrillHey.com and if you're
watching this video that means we already have something in common we both
love good barbecue and that's perfect because at Hey Grill Hey my whole goal
is to help you make better barbecue so you can feed the people you love and
become a backyard barbecue hero today I'm teaching you how to make a twice
smoked ham with a brown sugar honey glaze this is called a twice smoked ham
because when you buy these pre sliced hams from the grocery store
they've already been smoked once so what we're doing is adding another layer of
smoke we're braising it for tenderness and
then we're pouring over this beautiful brown sugar or honey glaze you need
about four hours and ten minutes for this recipe ten minutes to prep and four
hours to cook the ham you need a cup of chicken stock for the braising step and
for your glaze you're going to need a cup of brown sugar 1/4 cup of honey a
tablespoon of Dijon mustard 2 teaspoons of Worcestershire sauce a teaspoon of
ground cinnamon a teaspoon of ground ginger an eighth of a teaspoon of ground
cloves and a tablespoon of your favorite barbecue seasoning we're using my sweet
rub smoking this ham is a three step process first you need a low temperature
smoke to really infuse your ham with that smoky flavor second is a higher
temperature braise with chicken stock and third is basting with that beautiful
brown sugar honey glaze let's take this ham outside and do our first step a low
temperature smoke we've got our smoker preheated to 225 degrees Fahrenheit I'm
using hickory wood because hickory and ham is a total classic you can use any
wood you like fruit woods are tend to be more mild something like oak and
Mesquite will give you a stronger smoke flavor
you just want to place your ham directly on the grill grates cut side down we're
gonna let this smoke for about an hour and a half until we're ready for our
second step the braise. hams been on for an hour and a half we're ready for our
braising step take a look at this beautiful ham you can already see how
the smoke has really impacted the outside color that means the flavors in
there too just take a 12-inch cast-iron skillet move your ham from the grates to
the skillet
pour over a cup of chicken stock we're gonna cover the whole thing with foil
and this is going to keep all of that moisture right up against the ham while
it cooks for the next step close the lid increase the heat on your smoker to 300
degrees we're gonna leave this to braise for the next two hours or until the
internal temperature of the ham reads 140 degrees Fahrenheit alright our ham
is about ready to come off the smoker that means it's time to prepare our
glaze to a medium saucepan you're gonna add your brown sugar honey dijon mustard
Worcestershire sauce cinnamon ground ginger ground cloves and of course a
tablespoon of our sweet rub all right we're just gonna pop this on the stove
over medium heat whisking constantly we really want to melt those sugars and
make this a sticky sticky glaze it starts out clumpy but as it heats that
brown sugar starts to melt and liquify it becomes a really thick glaze now we
always have hams at our family holiday celebration and the tradition was that I
was the one that made the ham and when I was a kid it was just making it from the
ham seasoning packet that came in the package but as I grew older I started
coming up with my own recipes for the ham glaze and this is the one that's
stuck it's just come up to a boil you can see
that it's turned into this nice thick glaze consistency no more lumps and it
smells delicious you're really getting the ginger and the clove which are just
those nice warming holiday spices it's perfect our glaze is ready just turn off
the heat leave it on the stove we're gonna head outside get our ham and bring
it in here to glaze
our hams been on for about two hours in the braise it's time to check our
temperature remember we're looking for an internal temperature of 140 degrees
Fahrenheit this is absolutely perfect time to get it inside for our last and
final step the glaze there's going to be quite a bit of liquid in the bottom of
this from the brazing step so be careful getting it off the smoker so my favorite
step its glazing time we're gonna take the foil off of our hands it looks so
tender and so amazing we're going to carefully transfer it to a plate now we
don't want to lose these delicious juices you can actually use them to pour
back over your ham right before serving it'll keep it nice and moist so we're
just gonna pour the liquid from the skillet into a large measuring cup
now our ham goes back in the skillet but this time instead of putting it cut side
down lay it on its side you can see how the smoke has really impacted this ham
we get those nice lines from the grill and it smells amazing our glaze is still
warm and it's the perfect consistency to pour over our ham almost like a caramel
sauce
kind of like you're pouring ganache over a cake you can really smell the cloves
and the ginger and the honey the sweet glaze is gonna be the perfect complement
to the super salty ham you can see this blaze is starting to thicken as it hits
the outside of our ham it's exactly what we want to see you want a nice thick
layer of that brown sugar honey glaze
oh not just Todd it's my people oh look what I mean yeah hey hammy do you want
to taste it um okay sit right here I'll get you a piece
what piece do you want this one oh
that's your piece bud
all right there what do you think it says mmm
all right you guys we're to enjoy our ham I hope you guys make this recipe and
it makes an appearance on your holiday tables because that's what this is all
about sharing good food with the people that you love the most
if you make this ham leave a comment let us know how it turned out for you better
yet snap a photo posted online and use the hashtag #HeyGrillHey that way we
can see your photos leave a comment on your picture and cheer you on on your
path to becoming a backyard barbecue hero see you next time