With Thanksgiving quickly approaching, it's time to start thinking about creating the perfect holiday menu. For me, the cornerstone of a great Thanksgiving meal isn't the turkey, it's a double smoked Kurobuta ham with peach-pomegranate glaze. A recipe I originally created last year for Snake River Farms, the go-to resource for Kurobuta pork, this recipe has quickly become a favorite at our holiday dinner table.Read More
Take ham over the top with a double dose of smoke and a spicy-sweet orange and pepper jelly glaze in a recipe from yours truly and sponsored by Omaha Steaks.
DOUBLE SMOKED HAM WITH ORANGE AND PEPPER JELLY GLAZE
1 cup orange preserves
¼ cup brown sugar
3 tbsp. pepper jelly
1 tbsp. Creole mustard
2 tsp. soy sauce
1 boneless smoked ham (approximately 2 lbs.)
Combine orange preserves, brown sugar, pepper jelly, mustard and soy sauce in a small bowl to create ham glaze. Set the glaze aside until ready to use.
Prepare grill for indirect cooking, placing an aluminum pan filled with water in the center of the lower grate and adding preheated charcoal on either side of the pan. Add 3-4 chunks of your favorite smoking wood to the charcoal.
Close grill vents halfway and heat to approximately 250 degrees. As the grill comes to temperature, score the ham in a ¼ inch deep diamond pattern using a paring knife. Place the ham on the main grilling grate directly above the aluminum pan and cover the grill. Allow the ham to cook for approximately 45 minutes until it reaches an internal temperature of 155 degrees in the thickest part of the ham.
Brush the ham with the orange and pepper jelly glaze, cover the grill and allow the glaze to set for 5 minutes. Apply a second coat of glaze to the ham and allow it to cook for another 5-10 minutes until the ham reaches an internal temperature of 160 degrees.
Remove the ham from the grill and allow it to rest for 10-15 minutes before slicing and serving.