Brown Sugar Mustard-Glazed Smoked Ham
Instead of roasting you ham in the oven, cook it in the smoker with a brown sugar mustard glaze. A little like a honey spiral cut ham, but oh so much better!
Ingredients Serves 10-14
For the Ham
pound bone-in, pre-cooked ham
teaspoons onion powder
teaspoon garlic powder
teaspoon dried thyme leaves
teaspoon dried rosemary leaves
teaspoons sweet paprika or smoked paprika
teaspoon kosher salt
teaspoon freshly ground black pepper
tablespoons brown sugar
tablespoons olive oil
honey mustard for brushing outside of ham
For the Glaze
cup pineapple juice
cup orange juice
cup honey mustard
teaspoon ground cloves
teaspoon ground ginger
pinch ground cardamom
cups firmly packed brown sugar
30 Minutes for Prep, 6 Hours for Cook
Remove ham from refrigerator. Pat dry with paper towels, and place on baking sheet.
In a small bowl combine the onion powder, garlic powder, thyme, rosemary, paprika, salt, pepper, 2 tablespoons of brown sugar, and 1 tablespoon of olive oil. Whisk until you have a smooth paste. Add more oil if needed.
Rub the outside of the hame with the paste, leaving the ham at room temperature for 1 hour.
In a small saucepan, combine the pineapple juice, orange juice, honey, mustard, cloves ginger and cardamom. Heat over medium-low heat. Stir often, until mixture is warmed through and blended. Reduce heat to low.
Preheat smoker to 225 degrees Fahrenheit. Add wood chips.
Hot Tip: Because this will be a longer cook, refill the wood chips as needed. Timing will depend on you smoker and weather conditions.
Brush ham with honey mustard and place within your smoker. Cook for 1 hour without lifting the lid.
After an hour, open the smoker, and baste ham with a little of the glaze. Close the lid and continue to your cook for another 4 to 6 hours. Baste your ham lightly with glaze about every 45 minutes.
Hot Tip: To baste, I drizzled a few tablespoons over the top.
When the internal temperature reaches 125 degrees Fahrenheit to 130 degrees Fahrenheit, combine 3 to 4 tablespoons of the remaining glaze with the brown sugar. This will make a paste about the thickness of honey. Whisk until smooth. Brush the paste over top of ham, allowing it to drip down the sides, covering most of the surface.
Hot Tip: If you do not have any glaze left, just use pineapple juice instead.
Continue your cook until the hame reaches a final internal temperature of 145 degrees Fahrenheit. At this time, there should be a sweet crust on the outside of the ham. Remove your ham from the smoker, letting it rest for at least 30 minutes before carving.
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