favorite
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rate
Prep 30 minutes
Total 4 hours 30 minutes
Serves approx
US | Metric
Ingredients
Brown Sugar Rub
  • 2 tbsps Brown sugar
  • 2 tbsps smoked Paprika
  • 2 tbsps garlic salt
  • 2 tbsps onion powder
  • 1 tbsp salt
  • 1 tsp Black Pepper
  • 1 tsp Cayenne Pepper
For the Glaze
  • 30 ml orange juice
  • 1 tbsp sugar
  • 1 tsp English mustard
  • 1 tbsp maple syrup
  • 1 tbsp honey
  • 20 g butter
  • 1 tsp of your brown sugar rub
For The Ham
  • 1 Gammon Joint
  • 25 Cloves Approx
  • 3 tsps Brown Sugar Rub
Maple & Honey Glazed Smoked Ham Maple & Honey Glazed Smoked Ham

Maple & Honey Glazed Smoked Ham

A Trager Smoked Ham is a beautiful thing


Remove the skin and fat

from your gammon then score the top lightly in a cross cross pattern, then stud

each square with your cloves.




Cover the joint in a couple

of teaspoon of your brown sugar rub and set the Traeger for 170℃




Place the ham in a metal tray

then in the Traeger with the thermometer in the thickest part of the meat, set

the probe for 45℃




Meanwhile place all your

ingredients in a saucepan and simmer on a light heat until the mixture starts

to thicken and reduce down


When the meat probe hits 45℃ you can start to glaze the ham every 20 mins until the internal temperature

of the meat hits 73℃ then take the meat out cover with foil and allow it to

rest for at least 30 mins the temperature will rise to that all important 75℃

before slicing.





Maple & Honey Glazed Smoked Ham Maple & Honey Glazed Smoked Ham

Maple & Honey Glazed Smoked Ham

A Trager Smoked Ham is a beautiful thing

favorite
print
rate
Prep 30 minutes
Total 4 hours 30 minutes
Serves approx
US | Metric
Ingredients
Brown Sugar Rub
  • 2 tbsps Brown sugar
  • 2 tbsps smoked Paprika
  • 2 tbsps garlic salt
  • 2 tbsps onion powder
  • 1 tbsp salt
  • 1 tsp Black Pepper
  • 1 tsp Cayenne Pepper
For the Glaze
  • 30 ml orange juice
  • 1 tbsp sugar
  • 1 tsp English mustard
  • 1 tbsp maple syrup
  • 1 tbsp honey
  • 20 g butter
  • 1 tsp of your brown sugar rub
For The Ham
  • 1 Gammon Joint
  • 25 Cloves Approx
  • 3 tsps Brown Sugar Rub

Remove the skin and fat

from your gammon then score the top lightly in a cross cross pattern, then stud

each square with your cloves.




Cover the joint in a couple

of teaspoon of your brown sugar rub and set the Traeger for 170℃




Place the ham in a metal tray

then in the Traeger with the thermometer in the thickest part of the meat, set

the probe for 45℃




Meanwhile place all your

ingredients in a saucepan and simmer on a light heat until the mixture starts

to thicken and reduce down


When the meat probe hits 45℃ you can start to glaze the ham every 20 mins until the internal temperature

of the meat hits 73℃ then take the meat out cover with foil and allow it to

rest for at least 30 mins the temperature will rise to that all important 75℃

before slicing.