Smoked Christmas Ham Glaze

Mix 1/2 cup of brown sugar (firmly packed)

1/3 cup honey

1 tbls Dijon Mustard

1/2 cup of pineapple juice

1 tbls of butter

Cook down over medium heat (be careful not to bring to the boil) till glaze begins to coat the back of your spoon to form a nice sticky film.

Brushed glaze over every 30 mins with the smoker sitting at 250-300f (121-148c)



Simply use what you have on hand in your cupboard and experiment, eg. Your favourite balsamic vinegar, so long as you keep the honey and brown sugar base you can just about make any glaze shine!!

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Julie-ann and Glenn Tindal-Davies

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