Double Smoked Ham with Spicy Peach Glaze recipe

The aroma alone, a symphony of smoky wood intertwined with the sweet and spicy promise of peach, is enough to transport me back to last summer’s family barbecue. We were looking for something a little different, something that would elevate our usual ham dish from standard fare to a centerpiece worthy of celebration. That’s when I stumbled upon the concept of double smoking a ham and pairing it with a vibrant, spicy peach glaze. Let me tell you, the results were nothing short of spectacular. The double smoking process infused the ham with an incredible depth of flavor, a richness that went far beyond your typical baked ham. And the glaze? Oh, the glaze! It was a revelation – the sweetness of ripe peaches perfectly balanced by a fiery kick of chili, creating a sticky, glistening coating that was both beautiful and utterly addictive. Even the kids, who can sometimes be picky eaters, devoured it, requesting seconds and even thirds. This Double Smoked Ham with Spicy Peach Glaze isn’t just a recipe; it’s a flavor experience, a guaranteed crowd-pleaser, and a dish that will undoubtedly become a new family favorite. Let me walk you through how to recreate this magic in your own kitchen – or smoker!

Ingredients

To embark on this culinary adventure, you’ll need a selection of key ingredients that work together to create the smoky, sweet, and spicy masterpiece that is Double Smoked Ham with Spicy Peach Glaze. Let’s break down what you’ll need for both the ham itself and that irresistible glaze:

For the Double Smoked Ham:

• 1 (8-10 pound) Bone-in or Boneless Ham, Fully Cooked: Opt for a spiral-cut ham for easier glazing and serving. You can choose between bone-in for richer flavor or boneless for easier carving. Ensure it’s fully cooked as we are reheating and enhancing the flavor, not cooking it from raw.
• Wood Chips or Chunks for Smoking (Hickory, Apple, or Cherry recommended): The type of wood you choose will significantly impact the final flavor profile. Hickory provides a strong, classic smoky flavor, while apple and cherry offer a milder, sweeter smoke that complements pork beautifully. You can even experiment with a blend!
• Optional: Ham Rub (Brown Sugar, Paprika, Garlic Powder, Onion Powder, Black Pepper): While the double smoking process itself adds incredible flavor, a simple dry rub can elevate the ham even further. This is entirely optional but recommended for an extra layer of savory depth.

For the Spicy Peach Glaze:

• 2 cups Peach Preserves or Peach Jam: This forms the sweet and fruity base of our glaze. Look for a high-quality preserve with visible peach pieces for the best texture and flavor. You can also use frozen peaches (thawed and slightly mashed) or canned peaches (drained and pureed) if fresh peaches are out of season.
• ½ cup Peach Schnapps or Peach Juice (for a non-alcoholic option): Peach schnapps intensifies the peach flavor and adds a touch of warmth. Peach juice or even apple juice can be substituted for a non-alcoholic version.
• ¼ cup Apple Cider Vinegar: This adds a crucial tanginess to balance the sweetness and spice, cutting through the richness of the ham and glaze.
• ¼ cup Honey or Maple Syrup: Adds another layer of sweetness and helps create a beautiful, sticky glaze. You can use either honey or maple syrup, depending on your preference. Maple syrup will add a slightly richer, deeper flavor.
• 2-3 tablespoons Brown Sugar (packed): Brown sugar deepens the caramelization of the glaze and adds a molasses-like complexity.
• 1-2 tablespoons Sriracha Sauce or Hot Sauce (adjust to your spice preference): This is where the “spicy” element comes in! Sriracha provides a balanced heat and a hint of garlic. You can use your favorite hot sauce, such as Tabasco, Frank’s RedHot, or even a chili garlic sauce, adjusting the amount to your desired level of spiciness. For a milder glaze, start with 1 tablespoon and taste as you go. For a bolder kick, go up to 2 or even 3 tablespoons.
• 1 tablespoon Dijon Mustard: Dijon mustard adds a subtle tang and depth of flavor that complements both the sweet and spicy elements of the glaze.
• 1 teaspoon Ground Ginger: Ginger adds a warm, aromatic spice that enhances the peach flavor and complements the overall glaze profile. Freshly grated ginger can also be used (about 1 tablespoon), but ground ginger is more convenient for this glaze.
• ½ teaspoon Garlic Powder: Garlic powder adds a savory undertone that balances the sweetness and spice. Freshly minced garlic (about 1 clove) can be used as well, but garlic powder blends more smoothly into the glaze.
• ¼ teaspoon Red Pepper Flakes (optional, for extra heat): If you want an extra punch of heat, a pinch of red pepper flakes will do the trick. Adjust to your preference.
• Salt and Black Pepper to taste: Seasoning is crucial! Salt and pepper enhance all the flavors in the glaze. Taste and adjust as needed.

Instructions

Now, let’s dive into the step-by-step instructions to create this mouthwatering Double Smoked Ham with Spicy Peach Glaze. We’ll break it down into manageable stages, from preparing the glaze to the final smoking and glazing process.

Step 1: Prepare the Spicy Peach Glaze

This glaze is the star of the show, so let’s get it ready first. It can be made ahead of time and stored in the refrigerator for a day or two, making your preparation even smoother on cooking day.

1. Combine Glaze Ingredients: In a medium saucepan, combine the peach preserves (or mashed peaches), peach schnapps (or juice), apple cider vinegar, honey (or maple syrup), brown sugar, Sriracha sauce (or hot sauce), Dijon mustard, ground ginger, garlic powder, and optional red pepper flakes.
2. Simmer and Reduce: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. Once simmering, reduce the heat to low and let it simmer for about 15-20 minutes, or until the glaze has thickened slightly and reduced by about one-third. Stir occasionally during simmering. The glaze should be thick enough to coat the back of a spoon.
3. Taste and Adjust: After simmering, taste the glaze and adjust the seasoning as needed. You might want to add a little more Sriracha for more heat, a touch more vinegar for tanginess, or a pinch of salt to balance the sweetness.
4. Cool Slightly: Remove the saucepan from the heat and let the glaze cool slightly before using. It will thicken further as it cools. If making ahead of time, let it cool completely before storing in an airtight container in the refrigerator.

Step 2: Prepare the Ham (Optional Rub)

While the ham is already fully cooked, we want to enhance its flavor with a touch of smoke and that incredible glaze. If you’re using an optional rub, now is the time to apply it.

1. Pat Ham Dry: Remove the ham from its packaging and pat it dry with paper towels. This helps the rub (if using) and the smoke adhere better.
2. Apply Optional Rub (if using): In a small bowl, combine your chosen rub ingredients (e.g., brown sugar, paprika, garlic powder, onion powder, black pepper). Generously rub the mixture all over the surface of the ham, ensuring to get into the spiral cuts if you are using a spiral-cut ham.

Step 3: Double Smoke the Ham (Smoker Method)

For the best smoky flavor, using a smoker is highly recommended. If you don’t have a smoker, don’t worry – oven instructions are provided below.

1. Prepare Smoker: Preheat your smoker to a low temperature, around 225-250°F (107-121°C). Soak your chosen wood chips or chunks in water for at least 30 minutes before adding them to the smoker according to your smoker manufacturer’s instructions. This will produce smoke rather than flames.
2. Smoke the Ham: Place the ham directly on the smoker grates. If using a bone-in ham, place it bone-side down.
3. Smoke Time: Smoke the ham for approximately 2-3 hours, or until the internal temperature reaches 140°F (60°C). Use a meat thermometer to monitor the internal temperature, inserting it into the thickest part of the ham, avoiding the bone if using a bone-in ham. The goal is to infuse smoky flavor and gently reheat the ham, not to cook it further.
4. Glaze Application (First Layer): In the last 30-45 minutes of smoking, begin glazing the ham. Brush about half of the prepared spicy peach glaze evenly over the ham, ensuring to get into all the spiral cuts (if applicable).
5. Continue Smoking and Glazing (Second Layer): Continue smoking the ham for the remaining time, brushing with the remaining glaze in layers every 15-20 minutes. This layering process builds up a beautiful, sticky, and flavorful glaze. Ensure the internal temperature reaches 140°F (60°C).
6. Rest and Serve: Once the ham reaches 140°F (60°C) and is nicely glazed, carefully remove it from the smoker. Let it rest for at least 10-15 minutes before carving and serving. Resting allows the juices to redistribute, resulting in a more tender and flavorful ham.

Step 3 (Alternative): Double Smoke the Ham (Oven Method with Liquid Smoke)

If you don’t have a smoker, you can still achieve a smoky flavor using your oven and liquid smoke. While it won’t be quite the same as true smoking, it’s a great alternative.

1. Preheat Oven: Preheat your oven to 325°F (163°C).
2. Prepare Ham for Oven: Place the ham in a roasting pan. Add about ½ cup of water or apple juice to the bottom of the pan to create some steam and prevent the ham from drying out.
3. Liquid Smoke Application: Lightly brush the ham with liquid smoke. Start with about ½ to 1 teaspoon of liquid smoke, and you can add a bit more if desired after tasting. Be cautious with liquid smoke as it is very potent – a little goes a long way!
4. Bake and Reheat: Cover the roasting pan tightly with foil and bake for approximately 1-1.5 hours, or until the internal temperature reaches 140°F (60°C). Again, use a meat thermometer to monitor the temperature.
5. Glaze Application (First Layer): Remove the foil. Brush about half of the prepared spicy peach glaze evenly over the ham.
6. Continue Baking and Glazing (Second Layer): Return the ham to the oven, uncovered, and continue baking for another 15-20 minutes, brushing with the remaining glaze in layers every 5-7 minutes. This will allow the glaze to caramelize and become sticky. Ensure the internal temperature reaches 140°F (60°C).
7. Rest and Serve: Once the ham is heated through, glazed, and reaches 140°F (60°C), remove it from the oven. Let it rest for 10-15 minutes before carving and serving.

Nutrition Facts

(Note: Nutritional information is an estimate and will vary based on specific ingredients used, portion size, and ham type. The following is an approximate guideline per serving.)

Serving Size: Approximately 4 ounces (113 grams) of ham

Approximate Calories per Serving: 350-450 calories

Approximate Breakdown (per serving):

• Protein: 25-30 grams
• Fat: 20-25 grams (Varies depending on ham type and fat content)
• Saturated Fat: 8-10 grams (Varies depending on ham type)
• Cholesterol: 80-90 mg
• Sodium: 800-1200 mg (Varies greatly depending on ham type and processing)
• Carbohydrates: 20-30 grams (Primarily from the glaze)
• Sugar: 15-25 grams (Primarily from the glaze)
• Fiber: 1-2 grams

Important Notes:

• This is an estimated nutritional profile. For precise information, use a nutrition calculator with the specific brands and ingredients you use.
• Ham is naturally high in sodium. Choose lower-sodium ham options if you are watching your sodium intake.
• The glaze adds sugar content to the dish. Be mindful of portion sizes if you are monitoring your sugar intake.

Preparation Time

Let’s break down the time involved in making this delicious Double Smoked Ham with Spicy Peach Glaze:

• Prep Time (Glaze & Ham): 20-30 minutes (This includes making the glaze, optionally preparing the ham rub, and prepping the ham).
• Smoking/Baking Time:
  • Smoker Method: 2-3 hours (plus preheating smoker time)
  • Oven Method: 1.5-2 hours (plus preheating oven time)
• Resting Time: 10-15 minutes

Total Time (Approximate):

• Smoker Method: 2 hours 30 minutes – 3 hours 45 minutes
• Oven Method: 1 hour 40 minutes – 2 hours 35 minutes

Make-Ahead Tips:

• Glaze: The spicy peach glaze can be made up to 2-3 days in advance and stored in the refrigerator. Simply reheat it gently before using.
• Ham Rub: If using a dry rub, you can apply it to the ham up to 24 hours in advance and store it covered in the refrigerator.
• Day Before Smoking/Baking Prep: You can prep your wood chips for smoking the day before and ensure your smoker or oven is clean and ready to go.

How to Serve

Double Smoked Ham with Spicy Peach Glaze is incredibly versatile and pairs beautifully with a variety of side dishes and accompaniments. Here are some serving suggestions to make your meal complete:

Classic Side Dishes:

• Creamy Mashed Potatoes: The richness of mashed potatoes perfectly complements the smoky ham and spicy glaze.
• Scalloped Potatoes: Another comforting potato dish that pairs wonderfully with ham.
• Green Bean Casserole: A classic holiday side that always hits the spot.
• Cornbread or Dinner Rolls: For soaking up all that delicious glaze!
• Macaroni and Cheese: A crowd-pleasing favorite, especially for family gatherings.

Fresh & Lighter Options:

• Roasted Asparagus or Green Beans: A simple and healthy side that adds freshness and color.
• Grilled or Roasted Vegetables (Bell Peppers, Onions, Zucchini): Bring out the smoky flavors even further with grilled vegetables.
• Fresh Salad with a Vinaigrette: A light and tangy salad to balance the richness of the ham. Consider a spinach salad with strawberries and goat cheese for a complementary flavor profile.
• Coleslaw or Potato Salad: Classic BBQ sides that work well with ham.

Festive & Holiday Occasions:

• Cranberry Sauce (Homemade or High-Quality Canned): The tartness of cranberry sauce is a classic pairing with ham, especially during holidays.
• Sweet Potato Casserole: A sweet and savory side dish that’s perfect for Thanksgiving or Christmas.
• Stuffing or Dressing: A must-have for holiday feasts.
• Deviled Eggs: A classic appetizer that complements ham beautifully.

Creative Serving Ideas:

• Ham Sandwiches: Use leftover ham to make incredible sandwiches the next day. Add some Swiss cheese, Dijon mustard, and lettuce for a delicious lunch.
• Ham and Peach Pizza: Dice up leftover ham and peaches and use them as toppings for a unique and flavorful pizza.
• Ham and Bean Soup: Use the ham bone (if you used a bone-in ham) and leftover ham to make a hearty and flavorful soup.
• Ham Frittata or Quiche: Dice leftover ham and add it to frittatas or quiches for a protein-packed breakfast or brunch.
• Ham and Grits: A Southern classic that can be elevated with the smoky and flavorful ham.

Additional Tips for Perfect Double Smoked Ham with Spicy Peach Glaze

To ensure your Double Smoked Ham with Spicy Peach Glaze is a resounding success, here are five helpful tips:

1. Choose the Right Ham: Start with a high-quality, fully cooked ham. Spiral-cut hams are particularly convenient for glazing and serving, as the glaze penetrates easily into the slices. Consider the type of ham – city ham, country ham, etc. – each has a slightly different flavor profile. For this recipe, a city ham (brined and smoked) is ideal.
2. Don’t Overcook: Since the ham is already cooked, the goal of double smoking or baking is to reheat it and infuse it with smoky flavor and glaze. Overcooking can dry out the ham. Aim for an internal temperature of 140°F (60°C) to ensure it’s heated through without becoming dry.
3. Layer the Glaze: For a truly spectacular glaze, apply it in layers. Brushing on multiple thin layers of glaze during the last portion of the cooking time allows each layer to caramelize and become sticky, creating a beautiful and flavorful coating.
4. Control the Spice: The spiciness of the glaze is easily adjustable. Start with a smaller amount of Sriracha or hot sauce and taste as you go. You can always add more, but you can’t take it away! Consider your audience’s spice tolerance and adjust accordingly. You can also offer extra hot sauce on the side for those who like extra heat.
5. Rest is Key: Allowing the ham to rest for 10-15 minutes after cooking is crucial. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful ham. Tent it loosely with foil while it rests to keep it warm.

FAQ Section

Here are some frequently asked questions about making Double Smoked Ham with Spicy Peach Glaze:

Q1: Can I make this glaze ahead of time?
A: Absolutely! The spicy peach glaze can be made up to 2-3 days in advance. Store it in an airtight container in the refrigerator and reheat it gently before using. This is a great time-saver for holiday meals.

Q2: I don’t have a smoker. Can I still make this recipe?
A: Yes, you can! The oven method with liquid smoke provides a good alternative to smoking. While it won’t be exactly the same smoky flavor, it still produces a delicious and flavorful ham. Follow the oven instructions provided in the recipe.

Q3: Can I use fresh peaches instead of peach preserves?
A: Yes, you can. Use about 2-3 ripe peaches, peeled and diced. You may need to simmer the glaze a bit longer to allow the fresh peaches to break down and thicken. You can also use frozen peaches (thawed and mashed) or canned peaches (drained and pureed).

Q4: How long will leftover double smoked ham last?
A: Leftover cooked ham should be stored in an airtight container in the refrigerator and will last for 3-4 days. Ensure it is properly cooled before refrigerating. Reheat leftovers thoroughly before consuming.

Q5: Can I freeze leftover double smoked ham?
A: Yes, you can freeze leftover cooked ham for up to 2-3 months. Wrap it tightly in freezer-safe wrap and then place it in a freezer bag or container. Thaw it in the refrigerator overnight before reheating. Freezing may slightly alter the texture of the ham, but it will still be safe to eat.

This Double Smoked Ham with Spicy Peach Glaze is more than just a recipe; it’s an experience. The combination of smoky, savory ham with the sweet and spicy glaze is truly unforgettable. Whether you’re serving it for a holiday feast, a summer barbecue, or a special family dinner, this dish is guaranteed to impress. So, fire up your smoker (or preheat your oven!), gather your ingredients, and get ready to create a ham masterpiece that will have everyone coming back for seconds – and maybe even thirds! Enjoy the journey, and most importantly, enjoy the delicious results!

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