Jamaican Jerk Glazed Smoked Ham

Easter is just around the corner, and if you want to switch things up from the usual honey-glazed ham, this Jamaican Jerk Glazed Smoked Ham is a flavorful twist on a classic. It's a blend of sweet, spicy, and smoky that's a little different from what most people expect at the table.

You'll need a few key ingredients, some of which may already be in your pantry. The main one is Jamaican jerk seasoning, a blend of spices including allspice, cinnamon, nutmeg, and thyme that gives the ham a spicy kick. The glaze is made with brown sugar, olive oil, orange juice, and honey, which balances the heat with a sweet, tangy note.

To smoke the ham you'll need a smoker or grill and some hickory or apple wood pellets to add smoky flavor. Score the ham in a diamond pattern, coat it with the glaze, and smoke it for several hours until it reaches an internal temperature of 140°F. Brush on the remaining glaze and smoke for a final 15 to 20 minutes until it's caramelized and bubbly.

The result is a tender, flavorful ham. Serve it with grilled pineapple and rice to round out the island-inspired meal. It's a good fit for Easter, but it works just as well for any special occasion or backyard barbecue.

Jamaican Jerk Glazed Smoked Ham

Ingredients

• 1 (7-9 pound) bone-in ham
• 1/4 cup Jamaican jerk seasoning
• 1/4 cup brown sugar
• 2 tablespoons olive oil
• 1/4 cup orange juice
• 2 tablespoons honey
• 3-4 cups hickory or apple wood pellets

Instructions

1. Preheat your smoker or grill to 250°F.
2. Remove any packaging or netting from the ham and score the surface in a diamond pattern with a sharp knife.
3. In a small bowl, whisk together the Jamaican jerk seasoning, brown sugar, olive oil, orange juice, and honey to make the glaze.
4. Brush the glaze all over the ham, getting in between the scored sections.
5. Place the ham in the smoker or grill, using indirect heat.
6. Add the wood pellets to the smoker or grill, according to the manufacturer's instructions.
7. Smoke or grill the ham for 4 to 5 hours, or until the internal temperature reaches 140°F.
8. Brush the ham with the remaining glaze and continue to smoke or grill for another 15 to 20 minutes, or until the glaze is caramelized and bubbly.
9. Let the ham rest for 10 to 15 minutes before carving and serving.

Smoking or grilling adds a nice smoky flavor to the ham. Just keep the temperature steady and watch the internal temperature to make sure it's fully cooked. Enjoy.