This double smoked Kurobuta ham with peach-pomegranate glaze will WOW your guests!
12-15lb. whole bone-in Korobuta ham
Peach-pomegranate glaze (recipe follows)
Prepare smoker* for medium-low cooking, approximately 300 degrees. Once the smoker comes to temperature, add 2-3 chunks of your favorite smoking wood such as cherry or apple to the charcoal briquets.
Using a sharp knife, make ¼ inch deep vertical incisions in the ham, approximately 1inch apart. Make similar horizontal incisions to create a diamond pattern.
Place the ham directly on the smoker, cover, and allow it to smoke until it reaches an internal temperature of 135 degrees (approximately 4 hours).
Once the ham reaches 135 degrees, brush the entire ham with the peach-pomegranate glaze. Cover the smoker and allow the glaze to set for 5 minutes.
Coat the ham once more with the glaze, cover the smoker, and allow the ham to continue cooking for another 5 minutes. Repeat the glazing process until the glaze is gone or the ham reaches an internal temperature of 140 degrees. Remove the ham from the smoker and allow it to rest. For 15-20 minutes before slicing and serving.
1 cup peach preserves
½ cup honey powder
2 tbsp. pomegranate balsamic vinegar
4 tbsp. unsalted butter
Combine all ingredients in a small saucepan and warm over medium-low heat until the honey powder has completely dissolved and the glaze is warmed through. Keep the glaze warm until ready to use.
* If using a grill, place a disposable aluminum pan beneath the main cooking grate and place pre-lit charcoal briquets on either side of the pan to create a cool zone in the center above which the ham will smoke. Fill the pan halfway with water or chicken broth, add 2-3 chunks of your favorite smoking wood such as cherry or apple to the charcoal, and return the main cooking grate to the grill.