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Maple Glazed Smoked Ham

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    Posted: 12 Dec 2018 at 11:54am
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Joined: 13 Dec 2009
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Points: 443

Maple Glazed Smoked Ham


·         6-7 kg (12-14lb) Ham


·         2 Tbsp Dijon Mustard

·         2 Tbsp Maple Syrup

·         2 Tbsp Ground Black Pepper

·         1 Tbsp Vegetable Oil

·         1 Tbsp Cider Vinegar

·         1 Tbsp Onion Powder

·         1 Tbsp Paprika

·         2 tsp coarse Salt


·         2/3 cup Maple Syrup

·         1/3 cup Bourbon

·         3 Tbsp Dijon Mustard


1.      The night before you are planning to serve the ham, score the fatty side of the ham with wide criss-cross cuts 0.6cm to 1.2cm deep.  Combine paste ingredients in a small bowl.  Apply the paste evenly over the entire ham.  Cover with plastic wrap and refrigerate overnight.  Remove ham from refrigerator and let stand at room temperature for about 45 minutes.

Smoking Method:

1.      Bring your Bradley Smoker to between 105°C and 120°C (220°F and 250°F). 

2.      Using Maple flavour bisquettes, smoke/cook the ham for approx. 5-6 hours depending on the amount of smoke flavour you would like the ham to have. 

3.      Mix glaze ingredients together in a small saucepan and cook over low heat for 15mins.  Brush the ham with glaze a couple of times during the last hour of cooking.

To Serve:

1.      Let ham stand for 15 minutes before carving.
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Post Options Post Options   Likes (0) Likes(0)   Quote Steps Quote  Post ReplyReply Direct Link To This Post Posted: 12 Dec 2018 at 4:28pm
Steps View Drop Down

Joined: 14 Oct 2013
Location: Sth Auckland
Status: Offline
Points: 8289
That is mouth watering. Very close to the wifes families old ham glaze.
 Instead of maple syrup, dark brown sugar and treacle 
 less black pepper
The apple cider vinegar mixed with apple cider
 bit more heavy on the mustard.
 And a glaze is not complete without the cloves..
 Have to have the whole gloves..

 You dont mention removing the skin..
 Do you cook with the skin on then remove to score and glaze?
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