Bourbon and Pineapple Pulled Ham Glaze

Ingredients

• 2 stick unsalted butter (equivalent to 1 cup)
• 1.5 cup light brown sugar (packed)
• 0.5 cup Bourbon (medium to top shelf, such as Jim Beam)
• 1 cup Cherry or Pineapple preserves (Cherry preserves used in video)
• 0.5 cup Orange juice
• 1 Orange (Zested, then juiced into the mixture)
• 0.5 Pineapple (chopped fine to small chunks)
• 1 Pre-cooked Bone-in Ham (approx. 8-10 lbs for double smoking)

Steps

1. 1

   In a saucepan or pot suitable for the grill, combine 2 sticks of unsalted butter and 1 1/2 cups of light brown sugar.

2. 2

   Add 1/2 cup of orange juice, 1 cup of cherry preserves, and 1/2 cup of bourbon to the pot.

3. 3

   Zest one whole orange into the mixture, then cut the orange in half and squeeze all the juice into the pot.

4. 4

   Chop half of a fresh pineapple into fine or small chunks and add it to the glaze mixture.

5. 5

   Place the ham on the smoker (or grill/oven) for a double smoke. Heat the glaze until the butter is melted and the ingredients are well combined.

6. 6

   Baste the ham with the glaze. Every 30 minutes, stir the glaze and pour more over the ham to build a thick, sticky coating.

7. 7

   Continue cooking for approximately 5 hours, or until the internal temperature of the ham reaches 203°F (95°C) for a pulled texture.

8. 8

   Remove the ham from the heat and let it rest for about 1 hour.

9. 9

   Remove the bone (it should slide right out) and shred the meat. Pour any remaining glaze and pan drippings over the shredded ham before serving.

Notes

This recipe is specifically for 'pulled ham,' which requires a higher internal temperature (203°F) than standard sliced ham. If you prefer sliced ham, cook to an internal temp of 140-145°F. The author mentions using a Traeger smoker, but comments suggest this can be successfully made in a regular oven as well.

Nutrition per serving

• main dish
• ham
• bbq
• smoked
• holiday
• thanksgiving
• christmas
• glaze