Smoked Orange Glazed Ham
Cooking time 2 ½- 3 hours
10-12 pound ham (smoked, pre-cooked)
1 bottle Patter Fam Spicy Orange Glaze
1 cup chicken stock
Mix 1 cup of chicken broth with 2 oz. of Patter Fam Spicy Orange Glaze over
medium heat until heated through and mixed thoroughly. Remove from heat and
place in a bowl in the refrigerator.
Set the smoker to 225 degrees. Fill the Thin Blue Smoke Tube with 2 cups of
Hickory pellets and light it per instructions. Place it in the back of the smoker.
Prepare the ham by trimming any skin and fat from the ham. If your ham came
pre-glazed, wash it off. Place the ham on the smoker, flat side down. Smoke about 15- 20 minutes per pound or until the meat reaches an internal temperature of 140 degrees. After the first 30 minutes, double wrap the ham with about 2 ½ feet of aluminum foil. Place the ham flat side down in the middle of the two sheets and pull it up the sides just a bit to contain the glaze. Pour/brush the glaze mixture
over the ham. Then wrap the foil over the ham in a spiral motion like a giant candy kiss. Close the end tight. Make sure the foil isn’t punctured or leaking. If it is use more foil to seal the ham tight. Insert the temperature probe through the foil and into the fat end of the ham above the liquid level. Keep the tip just above the
bone. Continue to smoke at 225 degrees.
When the meat reaches 130 degrees, open the foil enough that you can baste on
about 6 more ounces of pure Patter Fam Spicy Orange Glaze. Leave the foil open
but shaped to keep all the drips. Close the lid and roast for 10 more minutes.
Baste the ham with the juices. You can add more glaze if you need.
Carefully remove the ham from the foil reserving as much glaze as you can. Pour
the remaining glaze into a saucepan and set it on the smoker grate to stay warm.
Place the ham on it’s side and turn up the heat on the smoker to 350 degrees.
With the lid up, let the ham cook for about 3 minutes per side to caramelize the
glaze. Roll it around until all the glaze has been thickened and sizzles. Check the
internal temperature of the meat. If it’s at 140 degrees, it’s done.
Carve the ham by placing it flat on a carving board. Slice parallel to the carving
board toward the bone. Then slice down along the bone to release the slices.
Serve with some of the reserved glaze over the meat.