What To Do On Black Friday: Maple Glazed Ham!
It was a good day as days go. Plumes of cherry wood smoke in a cold November breeze. Black Capped Chickadees flirting to and fro, snatching seeds from the feeder. A pond frozen over, hard now, and awaiting its impending snowfall. A gentleman of leisurely BBQ, I crossed my legs and shifted slightly in my chair, and watched the day unwind, patron to the pit. A day where many folk I know, and few hundred million I don’t, dare the frothy seas of consumerism, shoulder-to-shoulder, seeking out what ever it is they could live without any other day but this. I don’t get it people. I don’t get it because there is no question the proper thing to do on Black Friday, iffin that is you have it off. And that is to smoke a ham of course! So pull up a seat and a hot brew, and we’ll tell you a little more about the process, and how it went, this heady business of smoking a ham.
Our Black Friday Ham started innocently enough, with a humble spiral cut procured from the refrigerated aisles of a local grocer. A tip of the hat to the deli lady there, and a sampling of her chip dip, I made haste for the door, ham tucked under my wing like an NFL full back. I was off in a cloud of camel dust, you might say. Or would be I suppose, iffin I lived in the desert. And come to think of it, drove a camel there. Anyways, when I got home, the ham was lovingly rubbed down with brown sugar on each flap of meat, then hit with a little Suckle Busters Competition Rub, for an additional depth of seasoning to the flavor profile. And I took my sweet pit boy time with it, too, doing it right, making sure not a slice of precious ham went unloved.
The pit was preheated to 250, and the cherry wood smoke had thinned out some by the time I placed the ham on the top grate. I basted it down with a little apple juice, and gently placed on the huge, enameled lid of the Weber Smokey Mountain. Cherry wood smoke soon was aloft, and for the next three hours, and maybe even longer than that, the world gently twirled. The aromas of sizzling ham and cherry wood, oh what a fine and pleasant respite it was from the retail gods and the consumeristic melee thrashing about the city. And there was great novelty too, in not being a part of it.
Now you might be asking, why smoke a ham if hams come already smoked? Well, trust us when we say, by double-smoking your run-of-the-mill ham, you will aptly up the flavor of the beast by ten-fold. And nary will you encounter a finer prize. The meat can take it. Nay, it wants it. It craves smoke like a woman desires more shoes. I don’t get it either. We like to use fruit woods on ham, but hickory, or pecan, or others are just as well. And we basted the ham in its own juices from time to time too, giving it some love, and some attention. An hour before it was done, we brushed on the maple and brown sugar glaze, which ushered it by the arm to the next level of optimum hamhood.
Maple and Brown Sugar Glaze
- 1/2 Cup Maple Syrup
- 1/2 Cup Brown Sugar
- 1/2 Cup Apple Juice
- 1 TBSP Mustard
When glazing the ham, open all the vents on your pit, maximizing air flow there so to get it good and hot. This will help in the caramelization of the sugars. We will turn an eye if you need to do this part of the process in your oven. No one needs to know. Whence the ham looks right, and smells right, and samples correctly as per your pit master privilege, plate up the succulence at once, and offer it unto your loved ones. And then tarry in the wake of deeds well done, smiling faces, and the aromas of a perfectly execute ham.
Like I said, it was a good day, as days go. Amen.
Cherry Smoked Spiral Cut Ham with a delightful Maple and Brown Sugar Glaze. You can do other things on black Friday I suppose, but why…