This year, we're bringing Villari's Prime Smoker Ready Boneless Fresh Ham to the table with a delicious maple-Dijon glaze.
Ingredients
- 1 Villari Prime Smoker Ready Boneless Fresh Ham
- ½ cup pure maple syrup
- ¼ cup Dijon mustard
- ¼ cup light brown sugar
- 2 tbsp apple cider vinegar
- 2 cloves garlic, minced
- ½ tsp freshly ground black pepper
- Fresh rosemary for garnish (optional)
Directions
- Prep: Preheat smoker to 250°F. Remove ham from packaging, discard curing liquid, and pat dry. Lightly score the fat cap in a diamond pattern, if desired.
- Make the glaze: Combine maple syrup, Dijon mustard, brown sugar, apple cider vinegar, garlic, and black pepper in a small saucepan. Heat over medium-low for 3–5 minutes, stirring until smooth.
- Smoke: Place ham in the smoker, fat cap facing up or toward the heat source. Smoke at 250°F, monitoring the internal temperature with a meat thermometer. This will take roughly two hours.
- Glaze: When the ham reaches approximately 110–120°F internally, brush generously with the maple-Dijon glaze. Repeat every 15–20 minutes to build a beautiful, caramelized coating.
- Rest & serve: Continue smoking until the ham reaches the safe internal temperature specified on the package (145°F with at least a 3-minute rest for a USDA-inspected raw cured ham, unless the label requires otherwise). Rest for 10–15 minutes before slicing.
Suggested Sides:
Brussles sprouts
Canberries
Butternut squash
Fall salad
