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.
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