|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a great way to take a precooked ham and turn it into something spectacular by applying a sweet and spicy rub and placing the ham in a smoker. Let it smoke for a long while, and it will taste great.
To make sure you get plenty of ham for the whole family, aim for a boneless ham that allows 1/2 pound per person or a bone-in ham with enough for 3/4 pound per person. For the average holiday family party, about 7 to 10 pounds should be sufficient.
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- 1 1/2 tablespoon freshly ground black pepper
- 1 1/2 tablespoon paprika
- 1 1/2 tablespoon sugar
- 1 tablespoon salt
- 1 tablespoon dry mustard, divided
- 1/2 to 1 teaspoon cayenne
- 1 (10-pound) ready-to-eat ham
- 1 cup chicken stock
- 1 1/2 cups pineapple juice, divided
- 3 tablespoons vegetable oil
- 1/2 teaspoon ground cloves plus a pinch more, set aside
- 1/2 to 3/4 cup honey
Gather the ingredients.
The night before you smoke the ham, mix together the pepper, paprika, sugar, salt, 1/2 tablespoon of the dry mustard, and cayenne.
Rub the spice mixture over the surface of the ham.
Wrap the ham in foil and let it sit in the refrigerator overnight to soak up all the flavors.
The next morning, remove the ham from the refrigerator and let it sit for 1 hour.
Prepare the smoker. You will be smoking at about 210 F / 100 C for 5 to 6 hours, or until the ham reaches 140 F. We recommend using a digital meat thermometer for this part so that you can set the temperature to 140 F and you'll be notified once the ham reaches the desired temperature.
Mix together the chicken stock, 3/4 cup of the pineapple juice, vegetable oil, 1/2 tablespoon of the dry mustard, and 1/2 teaspoon of the ground cloves. Warm over medium heat until completely mixed.
Score the ham with a sharp knife, scoring in a diamond pattern about 1/4-inch deep.
Tent the scored ham with foil to prevent it from drying out, and place ham in the smoker and baste with sauce once every hour.
While the ham is smoking, prepare the glaze by mixing together the honey, the remaining 1/2 cup pineapple juice, the remaining 1/2 tablespoon dry mustard, and a pinch of ground cloves.
Brush ham generously with glaze a couple of times during the last hour of smoking, removing foil tent to bast and re-covering with the foil to prevent dry out.
Serve with your favorite sides and enjoy.
- When cooking meat, internal temperature is the best way to tell doneness since oven temperatures vary. Although the ham is already fully cooked in this case, a meat thermometer is still the best way to achieve a consistent internal temperature before serving.
- For extra flavor, if desired, insert a whole clove into each cut intersection or in the centers of the diamonds of the scored ham.
- Brown Sugar Glaze: Combine 1/2 cup of orange or pineapple juice, 1/2 cup of brown sugar, 2 tablespoons Dijon mustard, and 2 teaspoons cornstarch in a small bowl. Brush the glaze over the ham as it cooks.
- Balsamic Glaze: Combine 1/2 cup of brown sugar, 2 1/2 tablespoons balsamic vinegar, and 1 1/2 tablespoons Dijon mustard in a small bowl. Brush the glaze over the ham while it's in the oven.
- If you do not have a smoker, this recipe can be made in the oven, though it will not have the same smoked flavor. If the ham is an already fully cooked ham, place in a pre-heated 350 F oven for 10 minutes per pound, or to an internal temperature of 140 F. However, if it's only a partially cooked ham, heat it for 25 minutes per pound, or to an internal temperature of 160 F.