Imagine sinking your teeth into a slice of heaven-Tommy's Double-Smoked Ham, with that sweet and smoky aroma that just fills the room, and a glaze that's like nothing else, a mix of Maxwell House's deep coffee goodness and the warm, caramel kiss of brown sugar. It's not just a meal, it's an experience for your taste buds.
Ready to create some culinary wizardry in your own kitchen? Let’s roll up those sleeves and check out his recipe.
Ingredients:
- 1 bone-in, spiral-sliced ham
- 1/2 cup Maxwell House coffee
- 1 cup brown sugar
- Olive oil (optional, as needed for a binder)
Ingredients for mopping sauce:
- 1/4 cup water
- 1 can of pineapple rings (or chunks)
- 1 cup of brown sugar
- Honey (optional, for the mopping sauce)
Instructions:
1. Prepare the Coffee Rub:
- In a bowl, combine 1/2 cup of ground coffee with 1 cup of brown sugar. Mix thoroughly, breaking up any clumps of brown sugar until well incorporated.
2. Prep the Ham:
- Dry off the ham carefully, ensuring the spiral slices remain intact.
- Place a rack in a baking tin, then situate the ham on the rack.
3. Apply the Rub:
- Rub the coffee and brown sugar mixture all over the ham.
- If the ham appears dry, lightly brush it with olive oil to help the rub adhere.
- Allow any excess rub to fall into the tin, which will be used later.
4. Preheat the Smoker:
- Load your smoker with competition blend pellets and preheat to 275°F.
5. Smoke the Ham:
- Once preheated, place the ham in the smoker.
- Smoke until the internal temperature reaches about 120°F.
6. Add Moisture:
- At around the two-hour mark, when the internal temperature is about 70°F, add a quarter cup of water to the bottom of the tray and loosely cover the ham with foil to retain moisture and speed up cooking.
7. Make the Mopping Sauce:
- Blend one can of pineapple rings with 1 cup of brown sugar and a drizzle of honey (if using) to achieve an applesauce consistency.
8. Mop the Ham:
- Once the internal temperature reaches 120°F, remove the foil and begin to baste the ham with the mopping sauce.
- Increase the smoker's temperature to 450°F and continue to baste until the ham reaches a rich color and an internal temperature of about 140°F.
9. Final Basting:
- After achieving the desired color and temperature, pour the remaining mopping sauce over the ham for a final touch of flavor.
10. Rest and Serve:
- Allow the ham to rest briefly before slicing.
- Serve and enjoy the complex flavors of your double-smoked ham.
Enjoy your flavorful, double-smoked ham!
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