Wohlner’s Own Double Smoked Hams
We artisan brine, cure, and then smoke not once but twice!
At Wohlner’s we take fresh pork and them into our famous Double Smoked Hams. Our first step is to brine and cure each fresh ham. The cure is what makes a ham taste like a ham and not merely some smoked pork roast, and get the flavor just the way we think a ham should taste we cure it in our store. After the proper curing time, we hickory smoke them for that traditional flavor. At this point, you have a special artisan quality ham, better than any factory ham. However, we are not done. We go an extra step. We smoke our hams a second time.
You ask, “Why smoke it a second time?” That is a good question. When the ham is cured, it absorbs some water from the brining process; that water dilutes some of the special ham flavor. By smoking a second time, we remove more water--we concentrate the flavor. The result is---well you can taste the result! It’s not a factory ham? It’s a Wohlner’s artisan ham with superior flavor.
Each Ham is fully cooked and ready to eat, yet we suggest you merely heat it to about 120° so your guests can enjoy it served warm.
To assure you get a Wohlner’s Double Smoked Artisan Ham, please call ahead and reserve yours in time for Easter. We do often run out. Call our either of our butcher shops at 402-551-6875.
OK, besides wine suggestion we have a couple ham glaze recipes even though you might say that glazing a Wohlner’s Double Smoked ham is like gilding an Easter lily.
Brown Sugar Mustard Glazed Ham
- One Wohlner’s Double Smoked Ham
- 1 1/2 cups unsweetened apple juice or apple cider
- 1/2 cup whole grain Dijon mustard
- 2/3 cup (packed) golden brown sugar
- 1/4 cup honey
- 2 tablespoons Bourbon - very optional
- Cut off all but 1/4-inch-thick layer of fat from ham and discard. Using long sharp knife, score fat in 1.5 inch-wide, 1/4-inch-deep ‘diamond’ pattern. Place ham in a roasting pan, pour apple juice over the ham. Cover ham and seal the edges of the pan with aluminum foil.
- Place in oven and bake for about until ham reaches an internal temperature of about 120f, about 1.5 to 2 hours (the time can vary a lot!).
- Remove ham from oven and increase oven temperature to 400f. Pour off all the juices from the pan and set aside.
- Rub and spread mustard evenly over ham. Pat brown sugar over mustard coating, pressing firmly to adhere. Drizzle honey evenly over. Bake at 400° until ham is well glazed, spooning any mustard and sugar glaze that slides into roasting pan back over ham, about 20 minutes.
- Transfer ham to serving platter; let cool at about 30 minutes. Slice ham and serve warm.
If you wish to make a sauce, de-fat the ham juices you set aside. While the ham rests, place the roasting pan on the stovetop, pour defatted pan juices back into the roasting and heat on a medium hot burner scraping up brown bits and any of the brown sugar glaze that dripped into the pan. Add a tablespoon of brown sugar, and only if desired, the bourbon. Reduce to about ½ cup. Pass with sliced ham.
Dr. Pepper Ham Sauce with Brown Sugar Mustard Glazed Ham
- 1 Wohlner’s Double Smoked Ham
- 3 cups Dr Pepper (not diet), divided
- 1/3 cup yellow mustard
- 1/3 cup light brown sugar
- 2 tablespoons apple cider vinegar
- 1 1/2 teaspoons cornstarch mixed with 2 tablespoons of water
- Preheat the oven to 350° and position a rack in the bottom third of the oven. Set the smoked ham in a large roasting pan.
- Using long sharp knife, score fat in 1.5 inch-wide, 1/4-inch-deep ‘diamond’ pattern. Place ham in a roasting pan, pour only 2 cups of Dr. Pepper over the ham. Cover ham and seal the edges of the pan with aluminum foil. Place in oven and bake for about until ham reaches an internal temperature of about 120F, about 1.5 to 2 hours (the time can vary a lot!)
- Whisk the mustard, brown sugar and vinegar into the liquid in a medium saucepan and boil until very thick and syrupy, about 5 minutes.
- After the ham reaches 120f, then remove ham from and turn oven heat to 400F Drizzle the syrupy glaze over the ham and roast until glossy, 20 minutes. Carefully transfer the ham to a cutting board.
Dr. Pepper Ham Sauce
- Defat the ham juices you set aside.
- While the ham rests, place the roasting pan on the stove top burner on high heat, pour defatted pan juices back into the roasting and heat on a medium hot burner scraping up brown bits and any of the brown sugar glaze that dripped into the pan, one or two minutes.
- Add remaining 1 cup Dr. Pepper. Reduce to 2 cups total. Pass warm sauce at the table with the ham.
Pairing wine with ham can be tricky if stud your ham with cloves or add clove spice to your glaze. Red wines and cloves don’t usually work well.
- Gewürztraminer: An ideal wine when using cloves with ham is a Gewürztraminer –typically a German White but Washington State makes some equally delicious ones; it has a touch of sweetness with some spice notes that pairs perfectly with the natural sweetness and spice of ham and cloves. I love Gewürztraminer and that is coming from a dry red wine drinker. Rieslings and Champagne are good, too.
- White wines and Ham: Fruity dry white wines pair well with ham. California Sauvignon Blanc, French Chablis, Spanish Albarone, and Argentine Torrentes, Champagne, and Riesling all pair well with most any ham.
- Rose wine and Ham: Aanother ideal ham pairing, and roses are good with asparagus—itself a difficult wine pairing. I do not why more people do not do more Roses more often all year round. Serve slightly chilled.
- Red wines and Ham: Fruity dry reds are delicious with ham, as long as you do not stud your ham or sauce with cloves. Fruity dry reds like Pinot Noir, Beaujolais, California red blend, California Zins, and even, get this, Malbec. (Note: Fruity does not mean sweet, we are just trying to avoid austere wines devoid of fruit. The wines we listed are dry red wines where the acid and fruit are ideally balanced.)