ROUSES_Winter2023_Magazine Pages-web
DONNY ROUSE’S PEANUT BUTTER GLAZED HAM Plan about 1/2 pound per person WHAT YOU WILL NEED: 6- to 9-pound bone-in, spiral-cut ham 2-3 tablespoons Rouses Yellow Mustard 1 (8-ounce) can pineapple juice 1 (16-ounce) jar Rouses Creamy Peanut Butter 1 cup brown sugar HOW TO PREP: Set up the smoker using natural lump charcoal and light it. Heat to 250° to 275°F. Scatter pecan wood logs directly onto the coals. Place the ham, shank side down, in the smoker and cook for 20 minutes per pound, until it registers an internal temp of 140°F. While the ham is smoking, make the peanut butter glaze. Combine the mustard and pineapple juice in a pan, then add the peanut butter and brown sugar to make a thick paste. Cook over medium heat for 6-8 minutes, or until glaze has just thickened. Transfer the cooked ham to a platter. Brush the peanut butter glaze all over the ham. Serve warm.
“You don’t actually need to cook a spiral ham; it’s already fully cooked and ready-to-eat, and cut to the bone. But ham needs to be reheated if you’re adding a glaze. I always reheat it cut side down on my smoker, so that when the ham is ready, you can cut straight down, which makes it easier for everyone to grab a piece.” – Donny Rouse, CEO, 3rd Generation
Photo by Romney Caruso
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