This is a great way to take a regular cooked 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.
- 1 6-pound (2.7 kilograms) "ready to eat" ham
- 1 cup (240 milliliters) pineapple juice
- 3/4 cup (180 milliliters) chicken stock
- 1/2 cup (120 milliliters) honey
- 2 tablespoons (30 milliliters) vegetable oil
- 1 tablespoon (15 milliliters) black pepper
- 1 tablespoon (15 milliliters) paprika
- 1 tablespoon (15 milliliters) sugar
- 2 teaspoons (10 milliliters) salt
- 2 teaspoons (10 milliliters) dry mustard
- 1/2 teaspoon (2.5 milliliters) cayenne
- 1/2 teaspoon (2.5 milliliters) ground
- 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 210 degrees F/100 degrees C for 6 hours.
- Mix together the chicken stock, 3/4 cup (180 milliliters) of pineapple juice, vegetable oil, 1/2 teaspoon (2.5 milliliters) dry mustard, and cloves. Warm over medium heat until completely mixed.
- 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, 1/4 cup (60 milliliters) on pineapple juice, 1/2 teaspoon (2.5 milliliters) dry mustard and a pinch of ground cloves. Brush generously with glaze a couple of times during the last hour of smoking.
|Nutritional Guidelines (per serving)|
|Total Fat||21 g|
|Saturated Fat||5 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||2 g|