Woodfire Smoked Holiday Ham
This Woodfire Smoked Holiday Ham is a showstopper! Sweet, smoky, and glazed with cherry Coke, pineapple, and bourbon, it’s a holiday must-have.
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Calories: 1877kcal
Equipment
- Ninja Woodfire
- Woodfire Griddle Accessory
- Elevated Rack
- Half Sheet Pan
- Toothpicks
- Cutting Board
- Measuring Cups and Spoons
- Saucepan
- Whisk
Ingredients
HAM:
- 1 fully cooked ham any size
- 2 tablespoon granulated garlic
- 2 tablespoon granulated onion
- 2 tablespoon cinnamon
- 2 tablespoon coarse black pepper
- 1 Can Pineapple slices canned
- Maraschino cherries
GLAZE:
- 1 stick ½ cup unsalted butter
- ½ cup light brown sugar firmly packed
- 1 teaspoon Ground Cinnamon
- 50 ml bourbon optional
- 1 cup pineapple juice or pineapple nectar
- 2 cups cherry Coke
BRAISE (Double if you want A LOT:
- 4 cups cherry Coke
- 1 Cup Pineapple
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 tablespoon cinnamon
Instructions
- Setup The Woodfire: Fill the Woodfire with pellets, don’t forget to do the Dad Shake. Set it to the smoker setting and 225°F (107°C). Hit start and let it preheat.
- Prep: Season the ham with granulated garlic, granulated onion, ground cinnamon, and coarse black pepper. Just a nice light coat will do.
- Smoke: Place the pan on the elevated rack if you have it, if not you can put it directly on the grate, and smoke for 1 hour. After 1 hour take the ham out and up the temp on the woodfire to 250°F (121°C). Place pineapple slices all over the outside, securing them with tooth picks. Place a maraschino cherry in the middle of each pineapple slice. Reload your pellet hopper if needed and smoke the ham for an additional hour. After the hour is up remove the ham. In a half sheet pan add all of the braise ingredients and mix them well. Place the ham in the pan and cover it tightly with foil. Return to the woodfire and cook until the ham reaches 130°F (54°C).
- Glaze: Melt the butter, brown sugar and cinnamon in a pan over medium heat. Add in the bourbon (if using) and then light the bourbon. Let the flame go out and then add in the pineapple juice and cherry coke. Bring to a boil and reduce to a simmer. Simmer for 30 minutes to 1 hour or until the glaze has reduced to a thick syrupy consistency. Set aside and keep warm or it will solidify. Once the ham has hit the target temp remove it from the woodfire and set the woodfire to the broil setting. Let it preheat for at least 10 minutes. Pour ⅓ of the glaze over the top of the ham and broil it for 3-5 minutes. Pour ⅓ more of the glaze over the ham and broil for an additional 5-10 minutes. You are looking for some nice bubbly parts and some charring on the pineapple. Once the color you want is achieved take the ham out, tent it with foil and let it rest for 10 minutes.
- SERVE: Slice the ham and serve it with the braising liquid in a dish for people to pour over the ham.
Video
Notes
I did not do this in the video but, I suggest you take the braise and put it in a pan over medium heat and reduce it down to intensify the flavors. You can also season it with some salt and pepper to your liking. I noticed that the braise liquid did not have the same “punch” as it would if I cooked it the traditional way with the braise in the pan the whole time.
Nutrition
Calories: 1877kcal | Carbohydrates: 452g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 148mg | Potassium: 2239mg | Fiber: 34g | Sugar: 357g | Vitamin A: 577IU | Vitamin C: 162mg | Calcium: 711mg | Iron: 11mg
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