Twice Smoked Ham with Spicy Mustard Glaze
This Twice-Smoked Ham with Spicy Mustard Glaze will be a stunning centerpiece at your holiday table. Smoking an already cured ham infuses even more delicious smoke flavors into the meat and enhances the natural flavors of the pork. The ham is scored and basted in a tangy and spicy mustard glaze that has bites of black pepper, which penetrates below the skin and creates a mouthwatering caramelized outer layer.
1 tbsp Black Pepper
1 tbsp Cumin
2 tbsp Louisiana Grills Smokey Spicy Sweet Hot
1 tbsp Mustard Powder
1 Cup Chicken or Vegetable Stock
1 tbsp Garlic Powder
¼ cup Mustard
1 ½ tbsp Worcestershire Sauce
Best Wood Pellets for Smoking Ham
We recommend using Hickory Hardwood Pellets for this recipe. Hickory smoke enhances the pork flavors of the ham with baconlike aromas and will complement the tangy brown mustard glaze.
Note: This recipe uses Louisiana Grills Smoky Spicy Sweet Hot.
Fire up your Louisiana Grills pellet grill and preheat to 225° F, with the lid closed. If using a gas or charcoal grill, set it up for low heat.
Using a sharp kitchen knife, slice long slits across the surface of the ham, about ¼” deep, and spaced a ½” apart. Cut lengthwise then widthwise, creating a “diamond-cut” appearance.
Rub seasoning over ham and place ham directly on the grill grate. Close grill cover and cook for 1 ½ hours.
Transfer ham to cast iron pot and pour stock over ham then cover with aluminum foil. Increase grill temperature to 300° F and place the skillet on grate. Close grill cover and cook for 2 hours.
Meanwhile, make the mustard glaze by combining brown mustard, Worcestershire, black pepper, cumin, garlic powder, and mustard powder in a small bowl. Stir until well combined.
Remove foil from ham and spread mustard sauce over the surface of ham using a rubber spatula, making sure to get in the slits. Turn heat up to 450° F and cook for 3 minutes. Baste ham with pan sauces and cook an additional 3 minutes. Repeat until edges have browned and fat is well rendered. Allow to rest 15 minutes before carving.
Large Dutch Oven or Cast Iron Pot with Lid
Rubber Spatula or Basting Brush