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Smoking a Ham for Easter

post #1 of 4
Thread Starter 
I have a ham brining in apple juice/brown sugar and set to smoke for Easter Sunday. This is my fist time smoking a ham in a smoker (which I received as a gift last X-Mas) So far I have done brisket, wings and even a Kailua pork. But, I am still a beginner, so any advise anyone can offer would be greatly appreciated. How long should a 13lb ham be smoked? Also would anyone like to share a glaze recipe. Oh, how often should I glaze the ham?!?! So glad I found this site
post #2 of 4
Is it a fully cooked ham?
post #3 of 4

Ham Glaze Recipe


I use this glaze when cooking a ham:

1 12oz can Coke Classic
6oz Pineapple Juice
1 tbsp ketchup
1 cup (packed) brown sugar
1 tsp ground cinamon
1 tsp ground clove
1/4 tsp cayenne pepper (optional)

Add all ingredients in a small sauce pan and stir to combine. Bring it to a simmer over medium heat. Glaze will thicken slightly (if you want it thicker just cook it down a little more). I spoon it over the ham during the last 30 minutes of cooking and one last time right before serving.
post #4 of 4
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup guava jelly ( I used jalapeno pepper jelly)
  • 1/4 cup apple juice
  • 1/4 cup fresh lemon juice
  • Bring all ingredients to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low; simmer 7 minutes or until glaze thickens and reduces slightly, stirring often. Remove from heat; cool.
I start glazing about 30 minutes before it is done also.
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