Smoked Holiday Ham
Recipe courtesy of Tiffani Thiessen
- ½ cup wood chips (hickory or applewood)
- One 9-pound bone-in, sliced ham
- ⅓ cup honey
- ⅓ cup whole grain mustard
- 1 orange, zested
- 1 tablespoon prepared horseradish
- 1 tablespoon apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Kosher salt
Preheat oven to 200 degrees F. Place a baking rack in the bottom of a roasting pan or get an aluminum roasting pan and create four tubes of foil for the ham to sit on so it is raised above the bottom of the pan. Sprinkle wood chips on the bottom of the pan and pour over ½ cup water to moisten the chips. Place the ham on top of the roasting pan or foil.
In a small bowl whisk together the honey, mustard, orange zest, horseradish, vinegar, Worcestershire, and salt. Brush the ham all over with this mixture, reserving the rest for later. Cover with foil, so that all the smoke will be trapped inside and then place in the oven. Bake for 2 hours or until the ham is warmed through and has a smoky flavor. Half way through cooking, baste the ham again and add more water to the wood chips if needed to keep them slightly moistened.
After two hours, remove the foil and up the oven temperature to 450 degrees. Baste the ham again with the remaining honey mustard and cook 25-30 minutes or until the outside of the ham is deeply caramelized.
Remove from oven and serve immediately.
Photography by Rebecca Sanabria