For those interested in smoking their own ham this Easter weekend, check out this recipe!
1 6-pound “ready to eat” ham
1 cup pineapple juice
¾ cup chicken stock
½ cup honey
1 ½ tablespoon vegetable oil
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon sugar
½ tablespoon salt
2 teaspoon dry mustard
½ teaspoon cayenne
½ teaspoon ground cloves
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 in 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 for 6 hours.
Mix together the chicken stock, ¾ cups of pineapple juice, vegetable oil, ½ teaspoon dry mustard, and 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, ¼ cup pineapple juice, ½ teaspoon dry mustard and pinch of ground cloves. Brush generously with glaze a couple of times during the last hour of smoking. Will serve up to 12.
And if you are looking to serve up some veggies or poultry this weekend, check out the Herb Grid from the Charcoal Companion. It’s great for adding fresh herb flavors to any food without losing the herbs through the grill grate.
Recipe from here.
The Charcoal Companion (The Companion Group)