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Easter Ham - Practice Run

post #1 of 9
Thread Starter 
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 HamPDT_Armataz_01_34.gif

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.

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

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.
post #2 of 9
Sometimes simple is better, just me. Some apple juice and brown sugar.
post #3 of 9
question: why not rub prepared mustard on the ham to help spices to stick, and leave the dry mustard out. just a idea.PDT_Armataz_01_36.gif
post #4 of 9
BNB - I agree with Meateater.

I've smoked two so far - both were fully cooked spiral sliced hams.
I slathered with mustard, then rubbed with the honey glaze that was with them - one was a concentrated liquid, one was a dry packet. (I just like the sweet with ham, so didn't go the BBQ sauce route).

I think the biggest thing is to realize they are already "fully cooked". If you go at 210 for an hour per pound, you're going to have ham jerky.

I think both of the hams I did were in the 6-7lb range, and I did them just over 2 hours at 225*

Walle's $.02
post #5 of 9
It sounds pretty good to me being that I have never smoked a already cooked ham before. I always have smoked a fresh ham and even have cured it myself. So it sounds pretty good anf I like the glaze that it says to use also.
post #6 of 9
Where's the beer?

A guy can't practice without beer!

You just gave me an idea for my Easter ham.....


No Creosote! A-Maze-N Smokers

post #7 of 9
Thread Starter 
What's your idea TJ? and don't you worry, there will be plenty of beer PDT_Armataz_01_36.gif
post #8 of 9
In the book Smoke and Spice, there is a recipe for a Bourban Maple Ham. John3198 did it on SMF. Here's the link
I did two over Christmas and the were the best hams I've ever done.
We used one of them as an appetizer at my sisters Christmas get together and everyone filled up on it before the meal and her roast didn't quite go over as well as she planned as everyone was full from my ham.
Good luck
post #9 of 9
Sounds pretty good but I think MeatEater might be onto something. I got the SMF newsletter today and in it, Jeff did a short film on smoking a pre-cooked ham. Have a look at it here.
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