Description
Learn how to smoke a precooked ham for maximum flavor with this easy step by step method featuring a sweet and spicy rub, pineapple basting sauce, and sticky honey pineapple glaze for the juiciest holiday ham ever.
Ingredients
Scale
- 1 (10 lb) fully cooked ham bone in or boneless
- 1 1/2 tbsp black pepper
- 1 1/2 tbsp paprika
- 1 1/2 tbsp granulated sugar
- 1 tbsp kosher salt
- 1 1/2 tsp dry mustard
- 1/2 to 1 tsp cayenne pepper
- 1 cup chicken stock
- 3/4 cup pineapple juice
- 3 tbsp vegetable oil
- 1 1/2 tsp dry mustard
- 1/2 tsp ground cloves
- 1/2 to 3/4 cup honey
- 1/2 cup pineapple juice
- 1 1/2 tsp dry mustard
- Pinch ground cloves
Instructions
- Mix rub ingredients, pat ham dry, coat with rub, wrap in foil, and refrigerate overnight.
- Let ham sit at room temperature for 1 hour.
- Preheat smoker to 210°F and add wood chips.
- Combine basting sauce ingredients and warm for 5 minutes.
- Score ham in a diamond pattern about 1/4 inch deep.
- Place ham in smoker, tent loosely with foil, and smoke for 5 to 6 hours until internal temperature reaches 140°F.
- Baste ham with warm basting sauce every hour, keeping it covered between bastes.
- Mix glaze ingredients.
- During the last hour, brush glaze over ham 2 to 3 times.
- Rest ham for 20 minutes, then slice and serve.
Notes
Whole uncut hams retain moisture best. Monitor internal temperature closely and avoid overcooking. Oven method can be used at 350°F for about 10 minutes per pound until heated through. Store leftovers refrigerated up to 4 days or freeze up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 22g
- Sodium: 1100mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 105mg