Honey-Glazed Smoked Ham Recipe
A precooked ham receives enhanced flavor and tenderness from a three-part preparation: a dry rub, a savory basting sauce, and a sweet honey glaze, all finished in a smoker.
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Instructions
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The night before smoking, combine pepper, paprika, sugar, salt, dry mustard, and cayenne; rub onto the ham. Wrap in foil and refrigerate overnight.
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The next day, remove the ham from the refrigerator and let it sit at room temperature for 1 hour.
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Preheat the smoker to 210 F (100 C).
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In a saucepan, mix chicken stock, pineapple juice, vegetable oil, dry mustard, and cloves; warm for 5 minutes over medium heat.
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Score the ham with a 1/4-inch deep diamond pattern.
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Tent the ham with foil and place it in the smoker.
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Baste the ham with the warm sauce hourly, recovering with foil between applications, until the internal temperature reaches 140 F (about 5-6 hours).
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During the last hour of smoking, combine honey, pineapple juice, dry mustard, and cloves for the glaze.
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Brush the ham generously with the glaze a couple of times, keeping it covered with foil, then serve.