Bliss out with this Double-Smoked Ham!
This is an easy way to step up your ham game! It's wonderful to cure/brine your own ham and then smoke it. But if you don't have time for that try the double-smoke or twice-smoked method. It'll make you a rock-star at the table!
Buy a ham already smoked and cured. I go for the nitrate free hams myself. Take your ham out of the wrapping and rub the whole ham with Mediterranean Bliss. For my 4 1/2 lb ham I used about a 1/3 cup of rub.
My favorite wood to use with ham is apple. So I smoked it with apple wood and put apple juice in the water pan. Smoked it (cut side down) at about 220 degrees for 3 hours to get to an internal temperature of 140 degrees.
While it's smoking you can make your glaze. Put 1 and 1/4 cups of maple syrup, 4 tablespoons of apple cider vinegar and 2 tablespoons of Mediterranean Bliss in a medium pan and bring to a boil. Turn it down and let simmer for about 15 minutes to thicken it. When you first pull it off the heat it will be runny but as it cools it'll thicken.
After the first 2 hours I brushed it with the glaze. At the last 20 minutes I brushed it again. And once I pulled it out I brushed it with the glaze again! It's delicious - you'll want to do it 3 times too! ENJOY your Easter with this easy and delicious ham!