Though we’re not actually having ham for Christmas dinner this year, it just didn’t feel right not having some holiday ham leftovers in the fridge…so I went ahead and smoked one yesterday for dinner and then vac-sealed the rest since we’re about to travel. I went with a cranberry-orange glaze and smoked it on the Grill Dome kamado with some apple wood chunks. I mention it in the video, but I mistakenly bought a sliced ham instead of an unsliced one. The only real downside of smoking a sliced ham is that it can potentially dry out during the cook (depending on your cooker and cook parameters), but I wanted to put the Grill Dome to the test and sure enough, it came out incredibly moist and wasn’t dry at all. I’m seriously in love with my Dome….
I cooked at 275° and it took 3 hr 15 min to hit an internal of 140°. The last hour of the cook I basted with the glaze every 15 minutes. The combination of the smoke flavor with the cranberry-orange glaze was face-melting good. A lot of people go with a traditional maple-brown sugar or pineapple glaze, but I think this is going to be my new go-to glaze for ham. Try it out and let me know what you think.
Cranberry-Orange Glazed Ham
8-12 lb bone-in cooked ham (preferably unsliced, but as you’ll see in the video you can certainly smoke a sliced one…)
1 cup brown sugar
14 oz can jellied cranberry sauce
1 cup orange juice (you can use O.J. from the bottle or squeeze it fresh from some citrus like I do in the video)
1/2 cup honey
4 Tbsp apple cider vinegar
Mix all ingredients together, pour into medium saucepan, bring to a slight boil, then reduce heat and let reduce by at least half. You’re looking for a medium consistency for the glaze. After you’ve achieved that, set aside and baste ham every 10-15 minutes during the last hour of the cook.