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Smoke the ham a second time
Twice smoked ham, it’s absolutely worth all of the effort. Yes, it’s true, you can pick up a ham from the store and it’s already cooked. Yes, you can open up that storebought ham and eat it right away. You’re here today because you have bigger dreams though. Sweet & spicy twice smoked ham that’s dripping with caramelized flavors. Don’t just reheat that ham, let’s smoke it again and add a personal twist! Plus, tequila.
The best ham. Period.
What makes the best ham? Well honestly, by the time they are cured they are pretty much all the same. Except the ones from Omaha Steaks. The spiral hams they create are still cured, but they are MUCH less salty than any other ham I’ve ever tried. They tend to be a little on the sweeter side, which is absolutely perfect for adding my own layers of flavor. I highly recommend it, especially if you have family members that might be sensitive to high levels of sodium, or have high blood pressure.
Achiote, Citrus, Tequila
These are clearly Mexican flavors coming together to bring you a delicious smoked ham. Let’s talk about how we layer the flavors together:
Seasoning
The achiote seasoning is a base flavor to season the ham with during the smoke process. You don’t need very much salt in this mix as the ham is already cured.
There are two ways to go about this:
1. Make an achiote seasoning blend. You’ll use this same blend on all sorts of meats or vegetables, but you may not have everything on-hand. Here’s the breakdown of the recipe:
Achiote Dry Rub
- 2 tbsp ground annatto
- 1 tbsp kosher salt
- 1 tbsp Mexican oregano
- 1 tbsp guajillo chile powder (or cayenne)
- 2 tsp black pepper
- 1 tsp granulated garlic
- 1 tsp cumin powder
- 1 tsp turmeric
- ½ tsp allspice powder
- 1/2 tsp cinnamon
2. Buy a premade rub. This is always an option, and believe me, there’s a delicious one. Spiceology sells an Achiote Blend that is fantastic. I feel the need to point out that their blend uses MSG, so if that’s not your thing just please be aware.
The Glaze
I didn’t forget about the tequila. This tequila achiote glaze is something you’ll want to make about halfway through the process and have it ready. You’ll apply the glaze after the ham reaches 140°F, and then pop this in the broiler for some bubbly caramelization. Twice smoked ham with tequila… how wonderful does that sound?
Tequila Achiote Glaze
- 1/2 cup orange juice
- 1/2 cup pineapple juice
- 1 cup of brown sugar
- 1/4 cup honey
- 2 tbsp tequila
- 1 tbsp ground cumin
- 1 tbsp ground cinnamon
- 1 tbsp of Achiote Dry Rub
- 2 whole cloves
Toss in all of the ingredients together in a small saucepot and cook until it boils. You’ll have to stir throughout to make sure the sugar doesn’t stick to the bottom. Prepare for the house to smell amazing!
Maybe this ham doesn’t fit your Thanksgiving or Christmas theme, but you’ll definitely want to try it. The ingredients are definitely Mexican-inspired, but after biting into that crispy, smoky jewel of pork you’ll realize it’s just damn delicious.
We serve it with Crispy Roasted Acorn Squash, which is just one of the best combos. Go check it out!
Twice Smoked Ham with Tequila Achiote Glaze
Sweet & spicy twice smoked ham that’s dripping with caramelized flavors. Grab a friend, or 8, sit back and enjoy.
- Total Time: 4.5 hours
- Yield: 10 1x
Ingredients
- 1 bone-in spiral ham from Omaha Steaks
- 1 cup chicken stock
- Slices of pineapple for garnish
Achiote Rub
- 2 tbsp ground annatto
- 1 tbsp kosher salt
- 1 tbsp Mexican oregano
- 1 tbsp guajillo chile powder (or cayenne)
- 2 tsp black pepper
- 1 tsp granulated garlic
- 1 tsp cumin powder
- 1 tsp turmeric
- ½ tsp allspice powder
- 1/2 tsp cinnamon
Tequila Achiote Glaze
- 1/2 cup orange juice
- 1/2 cup pineapple juice
- 1 cup of brown sugar
- 1/4 cup honey
- 2 tbsp tequila
- 1 tbsp ground cumin
- 1 tbsp ground cinnamon
- 1 tbsp of Achiote Dry Rub
- 2 whole cloves
Instructions
- Thaw out the ham ahead of time, remove from packaging, and pat dry. Preheat your outdoor smoker to 225°F.
- Mix the rub ingredients together in a bowl, and apply generously to the ham. Once the smoker has maintained temperature for at least 10-15 minutes, place the ham directly on the grates for about 2 hours.
- After 2 hours, place the ham in a large skillet or heavy-duty foil pan. Pour the chicken stock over it, allowing it to pool at the bottom of the skillet. Cover the ham and the skillet tightly with foil, and turn the heat up to 275°F on the smoker. You’ll be cooking it until an internal temperature of 140°F, which is about 2 more hours.
- Prepare the glaze. Mix all ingredients into a small saucepan, cooking over medium heat until the glaze comes to a boil. Remove from heat.
- Remove your ham from the smoker when ready. Drain & reserve the juices (don’t dump them!). Brush all sides generously with the glaze.
- Turn your oven on to broil and cook the ham for about 3-4 minutes, or until the glaze is bubbling.
- Carefully remove the ham and enjoy it!
Notes
Don’t be afraid to mix up the flavors, use different citrus juices or chile powders. I highly recommend the Achiote Rub from Spiceology if you don’t want to make your own, but want to mimic the recipe.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: ham
- Method: smoking
- Cuisine: holiday
Keywords: twice smoked ham
2 Comments
if you dont have a smoker is there another way of cooking this ham would love to try it sounds amazing
You can use the oven at same temperatures. You won’t have the additional smoke but it will roast just as well!