This smoked and glazed ham is a manly specimen. It was generously rubbed down with our Cinnabar Smoke Rub and slow smoked over applewood for 4 hours. Then, I coated it well with a cherry-maple whiskey glaze, popped it in a 300º F oven until it was a sticky, spicy, hunk of pork-love.
Cherry-Maple Whiskey Glaze
I am the kind of cook that likes things to be quick and easy without tasting quick and easy. Time efficiency is just as important as flavor. So, I tend to throw things together and see what happens. This glaze was one of those things.
- Cherry Preserves – 1 jar
- Crowne Valley Cherry Maple Whiskey – ¼ cup
- Spiced Ham Blend – 2 tsp
- Pure Maple Syrup – ¼ cup
Combine all ingredients in a pot over medium-high heat and bring to a boil. Simmer until thickened (about 10 minutes) Keep warm until ready to use.