Ham is a cured piece of pork from the leg. It can be either smoked or non smoked when you buy it. Each Country has its own specialized way of preparing it. Being from the United States means that we are a melting pot and get to enjoy it every way it is made, however when it come to a meal my whole family prefers a Tavern Ham.
A Tavern Ham is already precooked and hickory smoked. It is a boneless, salt cured ham with very little additional water added. It can be found at the supermarket year round. Usually you have to hunt a little harder around the holidays because they pull out the spiral ham.
To re-heat the ham we start by slowly smoking it. This low heat allows it to accept more smoke while it slowly heats it.We add a different flavor of smoke chips usually mesquite to add additional depth in flavor. It also pairs well with the Whiskey glaze.
1 Tavern Ham
Place in a shallow dish and smoke for 2 hours.
Coat with Brown Sugar Whiskey Glaze below:
1 cup Brown Sugar
1/2 cup Demerara Sugar
1 teaspoon Cinnamon
1/4 teaspoon Cloves
1/4 teaspoon Nutmeg
1/4 teaspoon Salt
1 shot Whiskey (You can substitute apple juice for whiskey also just add 1 teaspoon of Molasses to the apple juice)
Bring to boil stirring to keep from burning. Stir for 30 seconds. Pour over ham while hot and coat.
Turn temperature up to 350 degrees and cook uncovered for 1 hour.
Pull from heat and cut. My family dips the ham once cut into the dripping of the pan.
Comments