BEST SMOKED HAM RECIPES

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SPIRAL SLICED SMOKED BAKED HAM | JUST A PINCH RECIPES



Spiral Sliced Smoked Baked Ham | Just A Pinch Recipes image

Typically baked ham is on the menu for Christmas dinner and this is a great, basic spiral ham recipe. Thanks to the brown sugar and pineapple, the glaze is tangy and sweet. The ham turns out nice and juicy. A tasty addition to your holiday menu.

Provided by Diane Springs @DianeSprings

Categories     Pork

Number Of Ingredients 4

1 - fully cooked spiral cut ham
1 cup(s) brown sugar
3 tablespoon(s) mustard or Dijon mustard
1 small can of crushed pineapple

Steps:

  • When you buy a spiral ham that is fully cook, it can be eaten cold or hot, but I like it baked a little anyway! To serve hot: Preheat oven to 325. Remove all packaging material from ham. Place ham into pan at least 1" deep.
  • Add at least 1/2 cup water. It won't hurt to add a cup. Your preference! Cover tightly with aluminum foil.
  • Heat approximately 6 minutes per pound or to an internal temperature of 120 F. Do not overcook or your ham will dry out.
  • GLAZE: I think a glaze is important because it adds that little extra bit of zip. This one is my own creation, so the measurements are iffy! Start with a cup or so brown sugar. Add a big squirt of mustard (about 3 Tbsp). Add a little bit of that can of crushed pineapple (about 1/3 cup). Don't make it watery because you want it to stick to the ham. Another glaze option is 1 cup brown sugar, 3 Tbsp Dijon mustard, 1/2 cup honey and 1 tsp cinnamon. OR, you could use the pineapple rounds and use toothpicks to stick the toothpick to the ham. Use a little of the juice with the brown sugar mixture. It's pretty that way, but it will be good whatever you do.
  • Cook on the stovetop over medium heat, stirring until it thickens, for about 10 minutes.
  • With 15 minutes left, remove the ham from the oven. Take your foil off and brush the glaze over the ham. Let it kind of get crusty.
  • Put the ham back in the oven and let cook for remaining 15 minutes.
  • I think the main thing about the ham is the time you cook it. Remember for a pre-cooked ham, only 6 minutes for every pound! And LOW heat!
  • CARVING INSTRUCTIONS: For a half ham, lay ham on a cutting board or flat surface. Using a small knife, cut the front spiral section away from the bone. Proceed with remaining slices!

SMOKED HAM HOCKS RECIPE | MYRECIPES



Smoked Ham Hocks Recipe | MyRecipes image

Call your butcher days ahead to order fresh hocks. This recipe also works great with fresh turkey wings.Hands-on 45 min.; Total 18 hours, 45 min.

Provided by Cathy Barrow

Yield Makes 4 ham hocks

Number Of Ingredients 9

3 tablespoons table salt
1 tablespoon chopped fresh thyme
2 tablespoons honey
1 teaspoon coarsely ground black pepper
4 (10- to 12-oz.) fresh ham hocks
4 cups pecan or hickory wood chips
2 (9-inch) square disposable aluminum foil pans
2 cups beer or apple cider
¼ cup maple syrup or molasses

Steps:

  • Bring first 4 ingredients and 2 qt. water to a boil in a large saucepan. Remove from heat, and cool 1 hour. Divide hocks between 2 (1-gal.) heavy-duty zip-top plastic bags. Pour half of brine mixture into each bag; seal and chill 8 to 24 hours. Remove hocks, and rinse. Discard brine. Chill hocks uncovered on a wire rack over a baking sheet 2 hours, or cover with foil, and chill up to 12 hours.
  • Place 2 cups wood chips in each disposable pan; pour 1 cup beer into each pan. Soak chips 30 minutes.
  • Heat 1 side of grill to 200° (low) heat, leaving other side unlit. Place 1 pan of wood chips on lit side of grill. (Reserve second pan of soaked chips for Step ) Cover grill for 20 minutes or until wood chips begin to smoke. Place ham hocks on unlit side of grill; brush with syrup. Grill, covered and maintaining temperature at 200°, 2 hours, brushing with syrup every hour.
  • Remove pan of chips from grill, and discard. Place reserved pan of chips on lit side. Grill, covered and maintaining temperature at 200°, 4 to 6 more hours or until meat is tender. (The longer you cook, the smokier they get.)

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