Most of the year is spent living for the next moment or working towards the next goal, but soon we get to press pause and take a day to give thanks. The Thankful It’s Thanksgiving Series to brink fresh and new takes on grilling traditional Thanksgiving dishes. This week we have Orange and Pepper Jelly Glazed Double Smoked Ham, featuring a sweet and spicy glaze that balances the rich ingredients of soy and mustard with the bold smoky flavor. The mesquite flavor of open not only tastes better but also alleviates the congestion in the kitchen on Thanksgiving Day.
Begin by preparing the grill for indirect heat and smoking at about 250 degrees with your favorite wood choice. Score the smoked ham with a paring knife in a diamond pattern and smoke over a grill pan for about 45 minutes. While cooking, prepare the glaze by combining orange preserves, brown sugar, pepper jelly, Creole mustard, and soy sauce for an intensely sweet glaze with a hint of heat and salt. Glaze the ham and allow it to set, and then at a second coat for ultimate caramelization. The ham comes off the grill moist, succulent, and bold to the senses appropriate for a day of celebrating. Whether in times of little or plenty, we hope this season is filled with hope, community, and terrific grilled food because we are Thankful It’s Thanksgiving!
Orange and Pepper Jelly Glazed Double Smoked Ham Ingredients
- 1 cup orange preserves
- ¼ cup brown sugar
- 3 tbsp. pepper jelly
- 1 tbsp. Creole mustard
- 2 tsp. soy sauce
- 1 boneless smoked ham (approximately 2 lbs.)
Orange and Pepper Jelly Glazed Double Smoked Ham Directions
- Combine orange preserves, brown sugar, pepper jelly, mustard, and soy sauce in a small bowl to create ham glaze. Set the glaze aside until ready to use.
- Prepare grill for indirect cooking, placing an aluminum pan filled with water in the center of the lower grate and adding preheated charcoal on either side of the pan. Add 3-4 chunks of your favorite smoking wood to the charcoal.
- Close grill vents halfway and heat to approximately 250 degrees. As the grill comes to temperature, score the ham in a ¼ inch deep diamond pattern using a paring knife. Place the ham on the main grilling grate directly above the aluminum pan and cover the grill. Allow the ham to cook for approximately 45 minutes until it reaches an internal temperature of 155 degrees in the thickest part of the ham.
- Brush the ham with the orange and pepper jelly glaze, cover the grill and allow the glaze to set for 5 minutes. Apply a second coat of glaze to the ham and allow it to cook for another 5-10 minutes until the ham reaches an internal temperature of 160 degrees.
- Remove the ham from the grill and allow it to rest for 10-15 minutes before slicing and serving.
Taken from grillocracy.com