The "Bomb-Ass" Bourbon Berry Ham Glaze

🥃 The "Bomb-Ass" Bourbon & Berry Ham Glaze 🍊

Don't overcomplicate your holiday ham—focus all your energy on an incredible glaze that will blow your guests away! This recipe combines sweet, tangy, and a hint of smoky heat with a splash of bourbon for a truly unforgettable crust. It's the perfect finishing touch for a smoked, spiral-cut ham.

🍯 Ingredients

This glaze is designed to be rich and flavorful. It's best to prepare it before you put the ham on the smoker.

 

 Bourbon 1 shot (~1.5 oz) Use a good quality bourbon for the best flavor. 

 Sweet Orange Marmalade 1/2 cup Adds bright citrus notes and helps the glaze set. 

 Cranberry Relish (Homemade) 1/2 cup The tartness of the cranberry cuts through the richness. Recipe

 Pineapple Juice (100%) 12 oz (one can) Provides sweetness and acidity. 

 Dry Brown Sugar Glaze Packet 1 packet The one that typically comes with the ham! 

 Water 1/2 cup Used to thin the glaze slightly. 

 Scotch Bonnet Pepper Puree 1 tsp (or to taste) Use cautiously! This adds a subtle, fruity heat. 

🔥 Instructions

1. Prepare the Glaze

  In a saucepan, combine the bourbon and let it simmer for about 30 seconds to cook off some of the alcohol.

  Add the orange marmalade, cranberry relish, pineapple juice, dry brown sugar glaze packet, and 1/2 cup of water to the saucepan.

  Stir in the Scotch Bonnet Pepper Puree. Pro Tip: If you prefer less heat, start with 1/2 tsp and taste as you go.

2. Reduce and Thicken

  Bring the mixture to a low boil, then reduce the heat to a simmer.

  Stir occasionally and allow the glaze to reduce by about one-third of its original volume. This process should take about 10-15 minutes.

  PRO TIP: Do NOT reduce it until it's super thick! The heat from the smoker will continue to reduce and thicken the glaze on the surface of the ham, creating that beautiful, caramelized bark.

3. Glaze the Ham

  Place your pre-cooked ham on a foil-lined baking sheet or pan on your smoker, set to 300°F (150°C).

  Smoke the ham for about 1-2 hours, brushing generously with the glaze every 20-30 minutes. You want to start glazing once the ham has reached about 120-130°F internal temperature.

  Continue glazing until the ham reaches an internal temperature of 140°F (60°C) and the surface is beautifully caramelized and sticky.

4. Serve

  Remove the ham from the smoker and let it rest for 10-15 minutes before carving.

  Save the dripping pan glaze! Pour the reduced, intensely flavored glaze from the pan over the sliced ham just before serving for an extra layer of moisture and flavor.

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