Holiday Double Smoked Ham

December 15, 2011

What’s better than a smoked ham for the holidays?  How about a double smoked ham that’s been ramped up with a little peach-ginger injection and a peach finishing glaze?


1 half bone-in, unsliced fully cooked ham (approximately 8 pounds)

Peach-ginger ham injection (recipe follows)

Peach ham glaze (recipe follows)

¼ cup honey mustard

½ cup favorite BBQ dry rub

smoking ham on grill

Pre-heat grill to medium, approximately 325 degrees.  Using a paring knife, make a series of ¼-1/2 inch deep parallel slices both vertically and horizontally across the ham’s exterior to create a crosshatch pattern.   Place ham cut side down in a disposable aluminum half pan and using a disposable injection needle, inject entire ham with peach-ginger injection at one inch intervals until the ham fails to take in any more liquid.  Rub the ham’s exterior with honey mustard and cover liberally with your favorite dry rub seasoning.  Add 1 inch of the injection liquid to the bottom of the half pan and place the panned ham directly on the grill.  Cover the grill and allow the ham to cook for one hour.  At the one hour mark, coat the ham with the peach glaze and repeat every 15 minutes until the ham reaches an internal temperature of 135 degrees (approximately 15 minutes per pound).  Remove, slice and serve.


Peach-Ginger Ham Injection

2 cups peach nectar

2 cups ginger ale

½ cup brown sugar

½ tsp ginger powder

½ cup apple cider vinegar

¼ tsp ground nutmeg

¼ ground cinnamon

¼ tsp cayenne powder

Place all ingredients in a small saucepan and heat over medium until fully combined. Remove and cool before using.


Peach Ham Glaze

½ cup peach nectar

12 ounces peach preserves

1 tbsp balsamic vinegar

¼ cup brown sugar

In a small saucepan combine nectar, preserves, vinegar and sugar and simmer over medium-low heat until thickened, approximately 20 minutes.

-          Clint Cantwell, Editor

Related Topics: Clint Cantwell | Dinner | Double Smoked Ham | Ginger | Holiday | Injection | Main Course | Peach | Pork

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