For Easter, Perry smoked a ham and we repeated the recipe he used at Christmastime. Thing is, the first time I didn’t write down the ingredients and couldn’t remember where we found it. Perry located it once again, and I’m going to document it here for future use — and for YOU. It’s the best ham ever and great for holiday meals.
It’s not rocket science so the measurements are not exact.
Set the smoker temp at 250° and use cherry wood — then mix the following ingredients:
- 18 oz jar of cherry preserves
- 1/4 cup molassas
- big squirt of siracha
- 1/2 cup of your favorite rub (we used Weber cowboy rub)
- large splash of flavored soda (we used strawberry cream Dr. Pepper)
After mixing, set this glaze in the smoker with the ham. In about an hour, crank up the smoker temp to 300°. Your ham should be at around 100° and it’s time to start glazing. Brush on the glaze every 10° until it’s done — when the internal temperature is around 145°.
My tiny family loves it!
Easter Sunday, Ben had to work starting at noon and Coco was with her Momma. Scott and Tammy were with their littles — I don’t blame them — hiding eggs and having the traditional fun for kids. Perry worked early so we waited on him. We were starving by the time we ate. (Maybe that’s why we thought the ham was so amazing?)
Next up – Pineapple Bourbon Glaze!
We found the following recipe and would’ve tried it — but I didn’t have red wine vinegar. 🙁
- 2/3 cup Bourbon-use your favorite
- 2 Tbsp Red Wine Vinegar
- 1/2 cup Dark Molasses
- 12oz Pineapple Preserve
- 1 cup Light Brown Sugar
- 1/2 cup of your favorite bbq rub
Now you know: New Jersey is the only state in America where it’s illegal for drivers to pump their own gas.