Spiral ham infused with a gentle hickory smoke glazed in a sweet and sticky combination of apple juice and brown sugar.

FEATURED STANDOUTS

Spiral sliced ham

A spiral sliced ham is a ham that has been pre-sliced into thin, circular slices that are connected at the base. This allows the ham to be easily carved and served. Spiral sliced hams are typically fully cooked and can be reheated in the oven or for some extra flavor the smoker.

Brown Sugar

Brown sugar has a rich, molasses-like flavor with hints of caramel and toffee. It is slightly less sweet than white sugar and has a slight gritty texture due to the presence of molasses. The flavor of brown sugar can vary depending on the type of molasses used, with light brown sugar having a milder flavor than dark brown sugar.

Dijon Mustard

Dijon mustard has a sharp, tangy flavor with a slightly sour undertone. It is made from brown mustard seeds that have been ground and mixed with white wine, vinegar, and salt. The flavor of Dijon mustard can vary depending on the brand and the specific ingredients used, but it is typically characterized by its robust and assertive taste.

Whiskey

Whiskey has a complex and distinctive flavor profile that can vary depending on the type of whiskey, the aging process, and the barrel used. In general, whiskey has a smooth, slightly sweet flavor with hints of oak, caramel, vanilla, and spice. The taste of whiskey can also be influenced by the grain used, with corn whiskey having a sweeter flavor, rye whiskey having a spicy flavor, and wheat whiskey having a smooth, mellow flavor. Do not use flavor whiskey for this recipe.

Butter

Butter has a rich, creamy, and slightly salty flavor. It is made from the fat of milk and has a smooth, velvety texture. The flavor of butter can vary depending on the type of milk used, the breed of cow, and the production process. For example, butter made from grass-fed cows often has a more robust, nutty flavor than butter made from grain-fed cows.

Apple Juice

Apple juice has a sweet and slightly tart flavor. It is crisp, refreshing, and has a light, fruity aroma. The taste of apple juice can vary depending on the variety of apples used, in the smoker it adds a little moisture, prevents the sugar from sticking and adds a lingering sweetness.

TIPS & TRICKS FOR THE BEST HICKORY WALNUT & WHISKEY GLAZED HAM

Why Do Cold Meats Produce a Better Smoke Ring?

A smoke ring is a pink or red ring that forms around the outside of smoked meats. It is caused by a reaction between the nitric oxide in the smoke and the myoglobin in the meat. Myoglobin is a protein that stores oxygen in muscle tissue. When nitric oxide comes into contact with myoglobin, it forms a new compound called nitrosomyoglobin. Nitrosomyoglobin is a bright red pigment, which is what gives the smoke ring its characteristic color.

Cold meats produce a better smoke ring because the myoglobin in cold meat is more tightly bound to oxygen. This means that there is more myoglobin available to react with the nitric oxide in the smoke, resulting in a more intense smoke ring. In contrast, the myoglobin in warm or hot meat is less tightly bound to oxygen, so less of it is available to react with the nitric oxide, resulting in a less intense smoke ring.

Additional factors that can affect the formation of a smoke ring:

• The type of wood used for smoking. Some woods, such as hickory and oak, produce more nitric oxide than others, such as maple and alder.
• The temperature of the smoker. A higher smoking temperature will produce a less intense smoke ring.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Chef Knife

Whisk

Cutting Board

Aluminum Foil Tray

SIMILAR INGREDIENTS TO

Hickory Smoked Jalapeno Brown Sugar Ham

HAM, WHITE BEAN & CHARD SOUP

CHICKEN NOODLE SOUP

ENJOY THIS RECIPE WITH

Buttermilk Biscuits + Ham & Sausage Red Eye Gravy

Ham, White Bean & Chard Soup

Chef’s Salad + Golden Ranch

LET’S STAY CONNECTED

[ss_social_follow networks=”Pinterest”]