Nothing says holiday feast like a beautifully smoked ham with a rich, caramelized glaze. This recipe keeps things simple and delicious, using a blend of flavorful rubs and a maple bourbon finish for the perfect balance of sweet and heat.
Start with the ham of your choice—bone-in, boneless, or even pre-cooked. If your ham does not come pre-scored, score it in a diamond or spiral pattern to help the seasoning penetrate better. Next, slather the ham with a generous layer of yellow mustard. This acts as a binder to help the rubs stick while adding no noticeable flavor to the final product.
Once the mustard is evenly spread, apply the rubs in layers, starting with the Dirty Bird Hot rub for a bit of spice, followed by the Honey Killer Bee rub to balance it out with a touch of sweetness. Make sure to coat every side of the ham, pressing the seasoning in gently. Let the ham rest at room temperature while you fire up your smoker.
Preheat your smoker to 275°F (135°C). If you're working with a pre-cooked ham, this process will be relatively quick since you’re mainly heating it through and infusing it with smoky goodness. Place the ham directly on the smoker grates and let it cook, allowing the seasoning to form a flavorful crust. Keep an eye on the internal temperature and follow your local food safety guidelines—most recommend bringing ham to 165°F (74°C) for safe consumption.
Once your ham reaches temperature, remove it from the smoker and let it rest for about 10 minutes. This resting period allows the juices to redistribute, ensuring a moist and tender bite. After resting, brush on the Kosmos Q Maple Bourbon BBQ Glaze, adding as much as you like for that perfect, glossy finish.
Now comes the best part—slicing and serving. The deep, smoky flavors combined with the slightly spicy and sweet crust make every bite a treat. Whether you're serving this ham at a holiday gathering or just because, it's guaranteed to be a crowd-pleaser.
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