Brown Sugar Mustard-Glazed Smoked Ham
For the Ham
- 5-10 pound bone-in, pre-cooked ham
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried rosemary leaves
- 2 teaspoons sweet paprika or smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons brown sugar
- 1-2 tablespoons olive oil
- honey mustard for brushing outside of ham
For the Glaze
- 1 cup pineapple juice
- 1 cup orange juice
- 1/2 cup honey
- 1/4 cup honey mustard
- 1/4 teaspoon ground cloves
- 1 teaspoon ground ginger
- pinch ground cardamom
- 2 cups firmly packed brown sugar
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°F. Add wood chips.
Hot TipBecause 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 1 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 TipTo baste, drizzle a few tablespoons over the top.
When the internal temperature reaches 125-130°F, 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 TipIf you do not have any glaze left, just use pineapple juice instead.
Continue your cook until the ham reaches a final internal temperature of 145°F. 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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