RECIPES
Double Smoked Ham with Pineapple Habanero Glaze
by Sunny Moody, Moodswing BBQ
This recipe from B&B pitmaster Sunny Moody for Double-smoked ham with Pineapple Habanero Glaze is a twist on your Holiday favorite. The ham is kissed with a touch of Cherry or Apple Wood Smoke from BB Charcoal, then glazed with a sweet heat Pineapple Habañero Glaze. It's super easy to cook on any kind of smoker you may have.
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![Smoked Ham with Pineapple Habanero Glaze]()
Photo By: John DoeButton
INGREDIENTS
- 1 bone-in pre-sliced ham
- 2 Tbsp Sweet Pork Rub
- 1/2 cup pineapple Juice
- 1/4 cup apple cider vinegar
For Glaze
- 18oz jar pineapple preserves
- 1 habañero, seeded and chopped
- 1/4 cup apple cider vinegar
- 1/2 cup pure maple syrup
- 1/2 cup brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1 tsp cornstarch
INSTRUCTIONS
1. Preheat smoker to 225 degrees F. If using a pellet grill, use B&B Cherry Pellets. If using a stick burner or wood fired smoker, use B&B Apple or Cherry Cooking Wood. Both pair well with this recipe.
2. Season ham with your favorite Sweet Pork Rub (I like Kosmo’s Q Sweet Honey Pecan)
3. Place the ham cut side down on the middle rack of your smoker.
4. Smoke the ham for about an 1.5 hours. Spritzing ham with apple juice every 45 min.
5. Carefully remove the ham from the smoker and place ham in aluminum half pan.
6. Add 1/2 cup pineapple juice and 1/4 cup apple cider vinegar over the ham into the pan.
7. Return the ham in the half pan to the smoker.
8. While ham is smoking, make the glaze.
9. Combine pineapple preserves, habanero, apple cider vinegar, maple syrup, garlic powder, sea salt and brown sugar in a small saucepan.
10. Cook over medium heat stirring constantly until it reaches a boil.
11. Mix cornstarch with 1 tbsp water, add to glaze.
12. Turn to low and let simmer 5 minutes until thickened.
13. Remove from heat and let cool.
14. Continue to smoke ham until internal temp reaches 130-135 degrees F.
15. Begin basting the ham generously with the glaze, and increase the temperature to 300 degrees F and smoke for 30 minutes.
16. Glaze the ham again and smoke another 30 minutes. By this point, the ham should be 140 -145 degrees F.
17. Remove the ham from the smoker
18. Carefully, drain off any excess liquid and set aside for serving with the ham. Glaze one more time, Tent with tin foil and rest for 15-20 minutes before carving and serving.
