what's up you guys welcome back to the channel
my name's nick and in today's video
we are going to be doing a
double-smoked, cherry-glazed spiral cut ham
this ham is already fully cooked
so we just need to bring it up to a serving temperature
which i'm going to choose to be at around 140 to 145 degrees
we're gonna smoke this at 250 degrees
using cherry pellets
so the first thing that we need to do is get our ham out of the package
before we get it out of the package
i just want to give you a little disclaimer
this video that i am making today
i'm doing a copycat recipe of somebody else's video
his name is mojo barbecue or something like that
he has a cool little barbecue channel
one of my friends actually sent me this recipe
he did it himself said it turned out amazing
so i'm going to be trying it today
i'm copying exactly what he does in his video so full
disclaimer i'll leave a link down below so you can check out his video i just want to give him credit
since this was his video first and whenever i do a 100 copycat video like this i'll always make sure
to let you guys know where it came from i don't want to take credit for somebody else's work
so with all that being said let's get into the video so just go ahead and cut this and whenever
i cut this out of the package you want to have down some sort of butcher paper or some sort of
tray with like a lid on the side because this is going to be really juicy bunch of like water and
liquid in here so just go ahead get it all cut open get this out and this smells really good
it's already hickory smoked so we're going to be adding cherry with it and see i told you guys it's
really juicy so put it onto here first so that way i don't get juices everywhere so there's
nothing else we need to do now that this is out of the package i'm just going to get this onto a
separate tray because this is full of juices and i don't want to sitting in the juice i'm really
weird about juices when it comes to meat so i just want it off of this tray now we're gonna
go outside get her smoker fired up i'll show you how i'm gonna do that today and then after that's
done we're gonna come back in and make our glaze get your temp up to 250 degrees today i'm using
bear mountain cherry pellets i love this brand i think they're awesome so just go ahead and fill
up your hopper go ahead and fill up your hopper with however many pellets you think you'll need
and then before i actually put my meat on i just kind of like to take some aluminum foil
and scrub in between all the grates kind of knock off any little drippings that are
there from the last cook that way you have some fresh grates ready for those big beautiful hands
okay so now that our ham is out on the smoker let's come back inside right away and get
this glaze put together and i'm gonna follow the measurements that he used in his video and in his
video he does it the same way that i do it where i just kind of say it's a quarter cup but you
just kind of dump what you think is a quarter cup because we're not baking here we're making a glaze
it just could just be whatever you want to be so the first thing that we're going to be using today
is an 18 ounce jar of these cherry preserves the next thing that we're adding in is about a quarter
cup of molasses and he puts in a quarter cup to start which i'll call that and then at the end
he adds in a little bit more so i'll just go ahead and do that step now and we'll just call that good
next we're gonna be putting in about another quarter cup of sriracha and we'll call that
good then he adds a splash of his favorite drink so i'm just gonna go ahead and mine's cherry coke
any kind of cherry flavored drink you could just go ahead and add in a splash that looks good to me
now at the end he seasoned it up with his barbecue rub but i'm going to be using killer hogs barbecue
rub today because i don't have his i think i need to buy his in the future i really liked his video
so we'll just add in a nice little dusting of that then we're just going to go ahead and give
this a light stir it doesn't need to be anything crazy now that we have this glaze good and made
what we're going to do is get it right out onto the smoker our ham's only been on there
for about three or four minutes just enough time for me to come back in here and get this and the
difference between how he's doing it and how i typically would do it is sorry for my kid he's
on the floor looking the ground yelling i don't know what he's doing right now but you'll probably
hear him throughout the video but how i normally do glazes i usually heat them up at the end of the
microwave or something like that and glaze it on for the last like 10-15 minutes of the cook but
he actually smokes the glaze which i think is a really cool idea i don't know why i never thought
of that so this glaze is gonna sit under smoker the whole entire time so we're gonna go ahead
and get this out there and then we're just gonna let our ham sit for about one hour all right so
it's officially been one hour since we first put the ham on so what i'm gonna go ahead and do now
is open this up i'm gonna get the temperature of our ham and see where we're at so as you can see
we're only at about 75 degrees it looks like that's about where we're at throughout it all
70 degrees so it's going pretty slow as of right now so it's been one hour and as you saw we're
only at about 75 degrees right now internal temperature so i'm going to do is i'm actually
going to crank up my smoker to 300 degrees so for the first hour we did 250 and from this point on
forward we're going to be doing 300 degrees and the reason why i'm doing this is because in the
initial video he ran it at like 275 i think the whole way through and on my stupid smoker i can't
do that it's 250 or 300 so so for the first hour let it get a lot of smoke at that 250
now i'm going to crank it up to 300 degrees it's going to get this it's going to get this glaze
bubbling real nice let it reduce down and once it reaches 100 degrees internal temperature that's
when we'll glaze but right now i'm going to stir the glaze so these cherries are starting to break
down really nice now this is starting to all kind of come together and i'm sure it's absorbing a
little bit of smoke too so this is gonna be really great when it's all said and done okay so it's
officially been 90 minutes now we did 60 minutes at 250 degrees 30 minutes at 300 degrees so let's
open this up and see what it looks like so you can see we're starting to get a really nice color on
our ham and i'm gonna go ahead and probe this see what temperature we're at and see if we get
to start glazing all right so as you guys can see we're right here at 100 let's start to glaze so
i'm just going to take and pull this whole entire piece forward a little bit just so i can glaze it
a little bit easier i'm gonna make sure that you get a glove on because this is gonna be really hot
on your handle this is a heat resistant glove so i'm gonna come down here now and i'm just
gonna keep stirring kind of mash up some of these cherries a little bit
i'm gonna stir this up and i'm just gonna take it and i'm just gonna start to paint this on i don't
need to go on super super heavy because we're gonna be coming out and glazing this about every
i don't know 10 degrees or so however long that's gonna take so the goal isn't to get this uh super
super lathered right now just to get a nice thin coat let it caramelize come back add another
little layer we're just gonna be adding layers of flavor to this bad boy throughout the whole entire
cook so i'm going to go ahead and get this back in our little corner and all these little pieces
are going to tear off we're going to let this keep smoking get it shut down come back out 10 degrees
so the next time we're going to come out and glaze this ham is when it's at 110 degrees if you have a
good probe stick it in there at 110 you're going to glaze it at 120 you're going to glaze it 130
and 140 you're going to glaze it let it go up to 145. i think that's the right temperature to serve
it at i actually don't have a good probe my probe sucks right now i'm just using my thermapen which
is really great for you guys i know what thermapen is so i'm probably just going to let this go for
about 20 minutes come back out check it then and i'm hoping that 300 degrees that it'll be up at
110. i'm not going to be super particular and picky about this every 20 15 minutes or so i'll
come out and glaze it i'll make sure i include that in the next little shot so i'll see you guys
soon
so our first time that we came to pro we actually shot all the way up to 120 degrees i missed the
110 mark so just go ahead and glaze it up and like i said if it's not perfect if you come out
at 112 and glaze it and 121 and glaze it it's not gonna ruin the ham but the moral of the story here
is to glaze frequently after you hit 100 degrees in between 145 at your serving temperature just
go ahead and paint this ham really nicely glaze it on all sides now we're here at 1 30 so it's
time to glaze again i'm just going to mash down a little bit of those cherries paint on this glaze
just make sure you're putting on a nice thin coat all throughout this hand back out again
here at 140 degrees this is gonna be our last time glazing mash up some of them cherries
and just start to paint on this glaze this is the last time that you're going to glaze you
could use it all if you want to but i decided not to because i wanted to keep applying thin coats
throughout
now we're here at 145 degrees and it's time to pull our ham off
get it onto a tray and bring it inside to let it sit for just a few minutes
okay so our ham is finally done and off the smoker we have it inside now before i slice into this and
tell you guys how it tastes i'm just gonna do a quick recap of what it was that we did today so
this ham came fully cooked we smoked it at 250 degrees using cherry pellets for one hour after
that one hour we cranked up the temperature to 300 degrees then we let it smoke until it hit about
100 degrees internal temperature then we started to glaze and while this ham was smoking on there
we had already made our glaze and had the actual glaze heating up and smoking in the smoker too
after it hit 100 degrees we tried to glaze it every 10 degrees all the way up until it hit 145.
smoking these hams that are already pre-cooked are really simple really easy and it's a great
thing to have for easter thanksgiving christmas whenever if you guys notice the glaze on this
ham is absolutely ridiculous it's super tacky it looks super sticky and looks super amazing so i'm
gonna shut up and let the ham do the talking i'm gonna slice into this and give it a try
all right so this ham is already pre-sliced but this is my favorite part to cut into i like to
come and just take some of this off right here some of the side that's already pre-sliced as
you guys can see you really start to get some of these beautiful little slices out of here
this is my favorite part right here this just looks absolutely amazing we could just take and
cut some of these bad boys out okay so you guys know i'm gonna go for this money shot this is the
top piece that's been fully glazed fully smoked so this tastes absolutely delicious and my baby
over there thinks it's absolutely delicious too so let's go ahead and give this a try
wow
so that little piece of ham was actually i'll be honest with you i think it was better than the
one that i did about a month ago this ham turned out absolutely phenomenal i have to give credit to
the mojo barbecue guy this glaze was absolutely perfect and i really like smoking the glaze and
glazing it up multiple times i think i'll have to adopt that as a new tradition
when i glaze hams and other things like this i think it turned out really awesome it has a
deep hickory smoke because it was hickory smoked when i bought it and then we used cherry on it and
it has a nice smoke flavor to it it's very well balanced there's cherry glaze on it though really
kicks it off because like i said it's it's sweet but it also has a little bit of that kick with the
sriracha in it and the molasses makes it really thick and heavy and sticky on there i think this
is great overall you guys should try this go ahead watch his original video he did it on i believe a
weber girl and so if you have a weber girl and you want to do it on there go ahead and try that um
i'll make sure to leave a link to his video in the description to give him full credit like i said
but i'm gonna go ahead and finish eating this up i hope you guys have a great easter christmas or
whatever it is when you find this video or maybe just a weekend dinner for your family so with
all being said i hope you guys have enjoyed our time together i'll see you in the next video you