Smoked Pit Ham RecipeIn our home the Easter table is anchored by a large platter of freshly smoked ham. That duty seems to always fall on me, and you know I have several recipes that never fail to deliver. Toady I’m sharing my recipe for Smoked Pit Ham.
How long to bake Ham?
The ham is already precooked, so all that’s left to do is reheat it while we make a delectable glaze that’s both sweet and flavorful.
The baking time depends on the size of your ham. If your ham is “precooked,” it typically takes 20 minutes per pound. The internal temperature needs to reach 140°F.
I baked my 2 pound Hatfield® Uncured Ham for 40 minutes.
How to make Brown Sugar Maple Glaze for Ham
This recipe is very difficult to mess up, regardless of your level of experience in the kitchen.
Let’s start with making Brown Sugar Maple Glaze!
Just a few ingredients are required to make a coating that is sweet and aromatic. In addition, I enjoy adding a little good bourbon for an extra kick and some orange juice and zest for a fresh citrusy tang.
Combine brown sugar, maple syrup, orange juice and zest, your preferred bourbon, and a dash of salt in a small mixing bowl.
The remaining ingredients should be mixed separately. Pour the glaze over the ham in a large roasting pan. Wrap pan containing ham in parchment paper then foil. For one hour, bake at a low temperature (maximum 300 degrees). Bake the ham for another 30 minutes after flipping it over to the cut side. Remove the paper and foil, turn the ham cut-side up, and baste with glaze every five to ten minutes for another 30 minutes, or until the internal temperature of the ham reaches 145 degrees.