Everybody loves “that” ham at the holidays, but waiting in line for 45 minutes and paying $80 annoys me, so this past holiday season I tried to make my own. It was so successful, I think we ended up going through four full-size hams between November and December. We ate it for breakfast, lunch and dinner, and I’ve recently been craving it again. I got extra excited because I found small Kurobota hams at our grocery store, as they are superiorly delicious to other hams. If you are unfamiliar, it is basically the pork version of Wagyu beef-luckily the price point is far more approachable.
For the Glaze
¼ cup fresh squeezed orange juice
¼ cup apple cider
¼ cup packed brown sugar
¼ cup honey
For the Rub
¼ cup brown sugar
¼ cup white sugar
Pinch each of cinnamon and ground clove
Preheat smoker or oven to 250°F. If using the oven, adjust rack to low.
Combine rub ingredients and spread liberally on ham. Use gloves-less of the rub sticks to your hands and stays on the meat, plus you won’t get sticky fingers.
Place ham in a baking dish. Put in oven or on grill and set timer for 30 minutes. If you have one, insert a temperature probe into the ham.
Combine glaze ingredients in a small saucepan. Simmer until the glaze reduces slightly, about 5 minutes. Pour into a container that you can use for basting.
After 30 minutes, baste the ham with the glaze using a turkey baster or brush. Continue to baste everything minutes until the ham reaches an internal temperature of 140°F. Slice and enjoy.