Well my wife told me today that we are having Easter dinner at our house this year and asked if I would be in charge of the Ham
So I have done some searching and found the below recipe and wanted to get everyones feed back on what you think or if you have a better idea for me
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What we will now be referring to here below are smoked ham recipes where the ham is already cured and fully cooked. You will be infusing hams with smoke from your backyard smoker or grill, and not actually cooking them. This is how you will add your personal touch to the ham.
Try this simplest of smoked ham recipes give ham a smokey and sweet honey-glazed taste.
INGREDIENTS:
1 6-7 lb. "fully-cooked" ham
1 cup chicken stock
1 cup pineapple juice
1/2 cup honey
2 tablespoons vegetable oil
1 tablespoon black pepper
1 tablespoon sugar
1 tablespoon paprika
2 teaspoons dry mustard
1/2 tablespoon salt
1/2 teaspoon ground cloves
1/2 teaspoon cayenne
DIRECTIONS:
The night before you smoke, mix together the pepper, paprika, sugar, salt, 1 teaspoon of dry mustard and cayenne. Rub all over the ham, wrap in foil and let sit in the refrigerator overnight.
In the morning take out the ham from the refrigerator and let it sit for about an hour. In the meantime prepare the smoker. You will be smoking at about 210 degrees for 1 hour per pound of ham.
Mix together the chicken stock, 3/4 cups of the pineapple juice, vegetable oil, 1 teaspoon of the dry mustard, and the 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, the rest of the pineapple juice and dry mustard and a pinch of ground cloves.
Brush with the glaze a couple of times during the last hour of smoking.
So I have done some searching and found the below recipe and wanted to get everyones feed back on what you think or if you have a better idea for me
================================================== ====
What we will now be referring to here below are smoked ham recipes where the ham is already cured and fully cooked. You will be infusing hams with smoke from your backyard smoker or grill, and not actually cooking them. This is how you will add your personal touch to the ham.
Try this simplest of smoked ham recipes give ham a smokey and sweet honey-glazed taste.
INGREDIENTS:
1 6-7 lb. "fully-cooked" ham
1 cup chicken stock
1 cup pineapple juice
1/2 cup honey
2 tablespoons vegetable oil
1 tablespoon black pepper
1 tablespoon sugar
1 tablespoon paprika
2 teaspoons dry mustard
1/2 tablespoon salt
1/2 teaspoon ground cloves
1/2 teaspoon cayenne
DIRECTIONS:
The night before you smoke, mix together the pepper, paprika, sugar, salt, 1 teaspoon of dry mustard and cayenne. Rub all over the ham, wrap in foil and let sit in the refrigerator overnight.
In the morning take out the ham from the refrigerator and let it sit for about an hour. In the meantime prepare the smoker. You will be smoking at about 210 degrees for 1 hour per pound of ham.
Mix together the chicken stock, 3/4 cups of the pineapple juice, vegetable oil, 1 teaspoon of the dry mustard, and the 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, the rest of the pineapple juice and dry mustard and a pinch of ground cloves.
Brush with the glaze a couple of times during the last hour of smoking.
