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You all know I’ve never met a cut of pork I didn’t like. Today, glazed ham’s on the menu. I’m taking a spiral ham, seasoning it up, making a glaze, and cooking it on my Goldens’ Cast Iron Cooker. I’m expecting it to turn out great, and this is the perfect recipe if you want to impress a big crowd this holiday season.
Is there anything that tastes better during the holidays than a slice of tender, glazed ham? There’s nothing more mouthwatering than a sweet, juicy piece of cooked ham with your mashed potatoes and broccoli casserole.
If you’re a ham fan like me, you’ll flat out love this simple but delicious recipe.
I’ll be cooking my ham on my Goldens’ Cast Iron Cooker with Royal Oak Lump Charcoal and Tumbleweeds.
I took a video of me walking through how I made this ham and uploaded it to my Youtube channel. Tune in if you want to watch exactly how I prepared and cooked this recipe.
Let’s get started!
I donned some black nitrile gloves. I like using these gloves to keep everything clean as I handle the food and spices.
I unpackaged the ham and put the big boy on a wire rack. Remember, the ham’s already been cooked, so we’re just warming it up today.
Using my can of Duck Fat Spray, I worked around the ham, being sure to cover every part of it. I twirled the pan to make it easier to reach all of the meat.
Sprinkle on the spice
I grabbed a shaker of my Peach Rub and started shaking a nice layer of it on the ham. Getting all the nooks and crannies covered can be challenging, so I tilt the wire rack at an angle to help me out. I make sure to hold the ham, too, so it doesn’t slide off the rack.
I patted the rub into the binder as I went.
I loaded my Goldens’ Cast Iron Cooker with Royal Oak Lump Charcoal and Tumbleweeds and set it at 275 degrees F. It can go a little cooler or a little hotter and still turn out good.
Heat the ham
Once the grill was ready, I set the ham, rack and all, directly on the grates. I left it until it warmed up to around 110 degrees F.
While the ham was heating, I mixed up my homemade ham glaze. I added some of the ham glaze pack that came with the ham, apricot preserves, water, brandy, and my Peach Rub to a small saucepan and mixed it well. I reduced it over medium heat until it had the consistency of a glaze.
Once the ham reached an internal temp of 110 degrees F, I started glazing it with a basting brush, laying it on thick. I wanted the glaze to sink into the meat and carmelize up, because I knew that would taste delicious. Shutting the grill lid, I left it to cook a bit longer.
Once the ham hit an internal temperature of around 140 degrees F, I pulled it off the grill by tilting it away from the wire rack, picking it up, and setting it on an aluminum pan. Once it rested, I moved it to a serving platter.
This ham is phenomenal. It smelled just like a peach tree and was dripping with savory glaze. When I tasted it, the flavors from the seasoning, glaze and the natural taste of the ham melted together in a mouthwatering way. If you cook your holiday ham this way, I guarantee it’ll be the talk of the table. It’s just that good.
As a main course, most people eat 1-3 pieces of ham with the rest of the dinner. You can put 1-2 pieces of it on bread to make a fantastic sandwich (which is what I like to use it for).
Store the sliced up ham in an airtight container and put it in the fridge to eat on for up to 3 days. You can use it for sandwiches, put it in soup or chili, or add it to some breakfast omelets. It’s good with everything, trust me.
Goldens’ Cast Iron Cooker
Royal Oak Lump Charcoal
Royal Oak Tumbleweeds
Stone and Wood cutting boards
Small wire rack
Small saucepan
Spoon or whisk
Basting brush
Serving platter
