Forget the same old ham recipe, fire up the Kamado Joe Classic III Ceramic Charcoal Grill for a smoky, maple-glazed ham that will have your guests in awe!
WHAT YOU'LL LOVE
- Skewers hold the sliced ham together like a single roast. Running them down the center keeps the pre-sliced portions from falling apart on the grill, so it handles and glazes like one cohesive piece.
- Apple juice in the skillet does double duty. It keeps the drippings from scorching directly on the hot cast iron while also adding moisture and flavor that gets soaked back up by the ham.
- The glaze reduces separately, then gets brushed on repeatedly. Simmering it down until it coats the back of a spoon, then applying it every 20 minutes, builds layers of sticky, caramelized flavor rather than a single thin coat.
- The leftover skillet juices double as a dipping sauce. Serving the ham slices with the pan drippings means nothing from the cook gets wasted, and every bite gets extra flavor.
Maple Glazed Ham
Tom Jackson
Rated 4.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
14
Prep Time
20 minutes
Cook Time
1 hour 4 minutes
Calories
249
Chef Tom fires up the Kamado Joe Classic III Ceramic Charcoal Grill for Maple Glazed Ham! This super-simple recipe is sure to bring BIG flavor to your holiday gathering!
Ingredients
- 3 1/2 - 4 lb boneless sliced smoked ham
-
2-3 tbsp Kozlik’s amazing maple mustard
-
Yoder Smokers Pork Rub
- 1-2 cups apple juice
-
1 cup maple syrup
-
1/4 cup Kozlik’s Amazing Maple Mustard
- 1/4 cup unsalted butter
-
2 tbsp Cattleman’s Grill Pit Fire Hot Sauce
- 2 tbsp apple cider vinegar
- Dash of pumpkin pie spice
Maple glaze:
Directions
- Preheat your Kamado Joe Classic III Ceramic Charcoal Grill to 300ºF, set up for smoking.
- Place skewers down the center of the sliced ham to hold it together. Slather the ham with the 2-3 tbsp Kozlik’s amazing maple mustard. Season with Yoder Smokers Pork Rub. Transfer to lodge 10” cast iron skillet.
- Add one large chunk of cherry wood to the bed of charcoal.
- Place the cast iron skillet on the grill. Pour apple juice in the skillet to cover the bottom of the skillet.
- Smoke for one hour.
- Meanwhile, combine maple glaze ingredients in a Lodge 8” Cast Iron Skillet. Bring to a simmer. Turn heat to low. Let reduce until the mixture coats the back of a spoon.
- After one hour of smoking, brush the ham with the maple glaze. Make sure the apple juice is still covering the bottom of the skillet, or the glaze will scorch on the cast iron. If not, add more juice.
- Brush with the glaze every 20 minutes until the internal temperature reaches 150ºF, about 1 hour 40 minutes to 2 hours total cook time. Remove from the skillet. Remove the skewers and serve slices with the juices in the skillet for dipping.
Recipe Note
Recipe FAQ
Why run skewers down the center of the sliced ham?
This holds the pre-sliced portions together as one cohesive piece, making it much easier to handle, glaze, and flip on the grill.
Why keep apple juice in the bottom of the skillet throughout the cook?
It prevents the glaze and drippings from scorching directly on the hot cast iron, while also adding moisture that the ham reabsorbs as it smokes.
Why reduce the glaze separately before brushing it on?
Simmering it down until it coats the back of a spoon concentrates the flavor, so repeated brushing builds up sticky, caramelized layers rather than a single thin, watery coat.
What internal temperature should the ham reach?
150°F, which comfortably exceeds USDA's 140°F minimum for reheating a fully-cooked, ready-to-eat ham like this one.
Can I serve the pan drippings as a sauce?
Yes — the juices left in the skillet after cooking make a great dipping sauce for the sliced ham, so don't discard them.
How indoor-friendly is this recipe?
4 out of 5 — a home oven can replicate the low, steady heat needed to warm and glaze the ham; the cherry wood chunk is the one element you'd be missing indoors.
Recipe Highlights
Skewering the sliced ham: This keeps the pre-cut portions together as one manageable piece throughout the cook.
Apple juice as a scorch-guard: Keeping the skillet's bottom covered protects the glaze from burning while adding flavor back into the ham.
A separately reduced glaze: Concentrating it before brushing builds deeper, stickier layers of flavor with each application.
Serving with the pan juices: Using the leftover drippings as a dip means nothing from the cook goes to waste.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4.58 oz
- per serving
- Calories
- 249
- Carbs
- 17 grams
- Protein
- 19 grams
- Fat
- 10 grams
- Sodium
- 1555 milligrams
