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Cherry Glazed Ham


Growing up in New Zealand, hams were always super expensive. It was always a really special occasion for us to have one, so they were always treated with a reverence.

Because we couldn't risk ruining the precious ham, we exclusively had the same honey and mustard glazed ham, every single year. Don't get me wrong, it was a really great recipe and I still always enjoy it, but there is a big wide world of ham glazes out there and there is no point in holding yourself back.

A good ham, means a great glaze and this glaze is my own interpretation of a really great recipe from my friend Danny over at @Cookingintheyard on Instagram. Definitely make sure you check out what he is cooking. A good ham glaze is typically sweet, but should be balanced out with other flavor elements that help to cut through that sweetness.

Think of the classic honey and mustard glazed ham. The honey brings that rich sweetness, while the mustard brings an acidic almost bitterness to the ham. Alone, one of these flavors is probably too much, but paired together it provides balance and complexity. This is a similar principle to this glaze. The cherry jam brings that sweetness, which is balanced with the ginger beer and the apple cider vinegar. When paired with a sweet rub and the salty ham-you are in heaven.


  • 1 whole ham, pre-cooked
  • 1/3 C Hog sauce (recipe HERE)
  • 1/2 c cherry jam
  • 1/2 c brown sugar
  • 1/4 c ginger beer
  • 2 tbs peach juice
  • 3/4 cup of Pigasus rub, Divided(Grab yours HERE)
  • 2tbs apple cider vinegar


1. Using a sharp knife, run parallel lines across the ham to create diamonds in the outer layer of meat. Be careful not to score too deeply, or you will distort the ham as it cooks.

2. Using half a cup of the Pigasus rub, lightly season the exterior of the ham, until evenly coated. The Pigasus rub is perfect for this as the sugars in the rub help to bring out the natural sweetness within the pork.

3. Preheat cooker to 225F and place on a piece of your favorite, mild smoking wood.

4. Smoke the ham until it reaches an internal temperature of 100F. At this point, add the ham to a foil tray and pour in some of the leftover peach juice until it is about 1/4 inch thick. Continue to cook until the pork hits 145F internal temperature.

5. While the ham is cooking, make your glaze. In a medium sized saucepan, add all remaining ingredients and mix together on a medium heat, until well incorporated and the lumps are removed.

6. A few minutes before the ham is ready, use a basting brush to gently glaze the whole exterior of the ham. Be careful not to brush off the sweet rub.

7. Return the ham to the smoker for about 10 minutes to set the glaze. Remove and allow to rest for 30 minutes, tented in foil before serving.

8. Slice the ham into 1/4 inch slices, perpendicular to the bone, starting at the skinniest end. Once your desired amount of ham is carved, cut along the bone to release the slices. Cut only as much as you need as it will allow the ham to retain more of its juiciness.

Photo Apr 10, 10 57 16 PM


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