Any one have a good ham glaze ?

I’m going to smoke a ham on the reqtec tomorrow and I’m looking for a good ending glaze for the last hour of the process.
Does any one have a easy glaze to make at home that they would share ?

I’ve never smoked a ham that sounds good! I might suggest something like lots of honey and brown sugar?

Molasses and mustard.

It’s actually recipe from recteq and very good.

Here’s what’s going on my smoked ham for tomorrow:

Bourbon-Maple Ham glaze

1/2 cup favorite bourbon. I prefer Blue Note Juke Joint.
Pour an extra oz.in a glass and drink it to ensure flavor and freshness.

1/2 cup maple syrup.
Repeat bourbon taste test to confirm prior results.

1/4 cup ketsup.
Repeat boubon confirmation taste test.

1/4 cup brown sugar.
If your still unsure of bourbon quality, repeat taste test.

1 TBL Apple Cider Vinegar.

1 TBL of your favorite sweet rub.

Prior to any more bourbon testing, whisk all ingredients into a suitable sized sauce pan and cook on med. heat for ~20 min, stirring often to keep sugars from burning. Reduce heat to low and simmer another 10 min. with an occasional stir. Remove from heat and let cool. You’re good to go.
Resume bourbon quality testing…

Maple syrup.

Mix apricot preserve and whatever bbq sauce you like ( I like a little spicer bbq sauce in this) in equal amounts.

Mike W wrote:

Maple syrup.

Mike, it probably goes without saying but you mean REAL maple syrup – from the trees – correct? Some people think Aunt Jemima is Maple Syrup.

BrianF wrote:

<div class=”d4p-bbt-quote-title”>Mike W wrote:</div>
Maple syrup.

Mike, it probably goes without saying but you mean REAL maple syrup – from the trees – correct? Some people think Aunt Jemima is Maple Syrup.

We have a bunch of fresh maple syrup.
Mike, explain more. Just fresh maple syrup alone ? Dump it on and let her cook the last hour ? Sounds simple and I can make that happen .

Sometimes like when it has an orange flavor-so I’ll take a standard recipe and add zest &/or Grand Marnier. yum

More importantly, I can only find precooked smoked hams at target, can b, whatever and I don’t want to smoke something and turn it into shoe leather. What do you buy and from where, butcher? You’re not curing the thing and doing the whole process are you?

I use maple syrup, honey, and brown sugar. Mine is going on the rotisserie.

Doing ours today in the crock pot. Brushed with maple syrup then about an inch of 50/50 water and pineapple juice in the bottom. We’ll see.

suzuki wrote:

Doing ours today in the crock pot. Brushed with maple syrup then about an inch of 50/50 water and pineapple juice in the bottom. We’ll see.

I’d mix the maple syrup and pineapple juice together along with a tablespoon of fresh grated ginger root and a little cinnamon.

I know we’re in the minority but my wife and I don’t care for honey or brown sugar on ham. We mix 1/3 cup brown mustard with 1/4 cup real maple syrup and a TBS of apple cider vinegar.

rwmcvean wrote:

More importantly, I can only find precooked smoked hams at target, can b, whatever and I don’t want to smoke something and turn it into shoe leather. What do you buy and from where, butcher? You’re not curing the thing and doing the whole process are you?

This is a fresh from the farm hog we bought. I cure myself.

Thanks for all the suggestions gentleman much appreciated

Hey tlc, after that much bourbon to you even care how the ham tastes?

Hah! Maybe that’s the point?? But I got a “2 thumbs up” from the grandsons on the double smoked ham. That’s all the proof I need.

rwmcvean wrote:

More importantly, I can only find precooked smoked hams at target, can b, whatever and I don’t want to smoke something and turn it into shoe leather. What do you buy and from where, butcher? You’re not curing the thing and doing the whole process are you?

I double smoke hams all the time and don’t dry them out.

I just used fresh made maple syrup a little brown sugar. I rubbed it with with some sweet and spicy run that I make.
Turned out delicious. Will make for some good left over ham sandwiches up on rainy.

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Best damn ham I have ever had. Very tasty, very moist with a awesome sweet with a slight kick for the bark.

Happy Easter everyone

Looks awesome BC!

looks damn good!!!

Bearcat89 wrote:

I just used fresh made maple syrup a little brown sugar. I rubbed it with with some sweet and spicy run that I make.
Turned out delicious. Will make for some good left over ham sandwiches up on rainy.

Looks great. It is like pork butt they are kind of hard to screw up the flavor.