BBQ Smoked Glazed Ham

Prep Time: 30 minutes

Cook Time: 6 hours

Ingredients:
1 6 pound bone-in or spiral cut ham
1 cup pineapple juice
3/4 cup chicken stock
1/2 cup honey
1 1/2 tablespoon vegetable oil
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon sugar
1/2 tablespoon salt
2 teaspoon dry mustard
1/2 teaspoon cayenne
1/2 teaspoon ground cloves
3-4 cups of BBQ smoking chips or 8-10 BBQ wood chunks

Preparation:
The night before you smoke, mix together the pepper, paprika, sugar, salt, 1 teaspoon of dry mustard and cayenne. Rub over the surface of the ham, wrap in foil and let sit in the refrigerator overnight. In the morning remove the ham from the refrigerator and let it sit for 1 hour. Remove foil. In the meantime prepare the smoker. You will be smoking at about 225 degrees F. for about 6 hours. We like to use hickory or apple wood to smoke the ham but your favorite wood works just as well. Mix together the chicken stock, 3/4 cups of pineapple juice, vegetable oil, 1/2 teaspoon dry mustard, and cloves. Warm over medium heat until completely mixed. Place ham in smoker and baste with sauce once every hour. While the ham is smoking prepare the glaze by mixing together the honey, 1/4 cup on pineapple juice, 1/2 teaspoon dry mustard and a pinch of ground cloves. Brush generously with glaze a couple of times during the last hour of smoking.

Barbeque Dry Rub Recipe

Combine in a container with a lid:

2 Tbsp. Black Pepper
2 Tbsp. Salt
2 Tbsp. Brown Sugar
2 Tbsp. Chili Powder
2 Tbsp. Cumin
1 Tbsp. Cayenne
1/4 Cup Paprika

Mix all dry rub ingredients in a container and shake well. Brush meat with a small amount of olive oil to coat meat. Then rub the mixture all over the meat until uniformly covered. Double or triple the amount if doing larger cuts of meat or more than one cut. This is especially good on steaks, pork, and ribs. Store left over dry rub in sealed container with lid in a cool, dry place.