Smoked Miso Honey Ham

Smoked spiral ham with miso honey bourbon glaze.

Ingredients

• 1 Cooked Spiral-Cut Ham (7–10 lbs)
• 2 Tbsp Olive Oil
• Soulmates Ham Rub — 1/2 cup Paprika
• Soulmates Ham Rub — 1/4 cup Brown Sugar
• Soulmates Ham Rub — 2 Tbsp Onion Powder
• Soulmates Ham Rub — 2 Tbsp Garlic Powder
• Soulmates Ham Rub — 1 tsp Chili Powder
• Soulmates Ham Rub — 1/2 tsp Cayenne (optional)
• Soulmates Ham Rub — 2 tsp Kosher Salt
• Soulmates Ham Rub — 1 tsp Coarse Ground Black Pepper
• Miso Honey Bourbon Glaze — 2 Tbsp White Miso Paste
• Miso Honey Bourbon Glaze — 1/4 cup Honey
• Miso Honey Bourbon Glaze — 1–2 Tbsp Brown Sugar (optional)
• Miso Honey Bourbon Glaze — 1–1 1/2 Tbsp Soy Sauce
• Miso Honey Bourbon Glaze — 1 Tbsp Rice Vinegar
• Miso Honey Bourbon Glaze — 3 Garlic Cloves, minced
• Miso Honey Bourbon Glaze — 1 tsp Fresh Ginger, grated
• Miso Honey Bourbon Glaze — 1 tsp Sesame Oil
• Miso Honey Bourbon Glaze — 2 Tbsp Unsalted Butter
• Miso Honey Bourbon Glaze — 2–3 Tbsp Bourbon
• Miso Honey Bourbon Glaze — 1 tsp Dijon Mustard
• Miso Honey Bourbon Glaze — 1–2 Tbsp Water (as needed)

Method

1. PREHEAT SMOKER: Preheat smoker to 250°F using apple, cherry, or pecan wood. Place a water pan inside the smoker to help maintain moisture during the cook.
2. PREP THE HAM: Remove the ham from the refrigerator 30–45 minutes prior to cooking. Rinse the ham and pat dry thoroughly. Lightly coat the ham with olive oil to act as a binder. Season the exterior with the ham rub, applying an even, moderate layer. Do not pack it on like ribs. Place the ham cut-side down on a sheet pan or cooling rack wrapped in foil and transfer to the smoker.
3. START SMOKING: Insert a probe into the center of the ham (avoid the bone). Smoke until the internal temperature reaches 110°F.
4. MAKE THE GLAZE: In a small saucepan over medium heat, add the bourbon and simmer for 1–2 minutes to cook off the alcohol. Add honey, brown sugar, butter, and miso paste. Whisk until smooth. Stir in soy sauce, rice vinegar, garlic, ginger, sesame oil, and Dijon mustard. Simmer for 2–3 minutes until slightly thickened. If needed, add 1–2 Tbsp water to loosen to a brushable consistency.
5. GLAZE THE HAM: When the ham reaches 110°F internal, begin basting with the glaze. Brush generously over the surface and between the slices. Continue glazing every 10–15 minutes as the ham cooks.
6. FINISH: Remove the ham from the smoker when it reaches 135–140°F internal. Optional: transfer to a 400°F oven for 5–8 minutes to caramelize the glaze. Rest for 15–20 minutes before serving.