Brown Sugar Mustard-Glazed Smoked Ham | Char-Broil®

By lianbl88

Ingredients

• 5 to 10 pound bone-in pre-cooked ham
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried rosemary leaves
• 2 teaspoons sweet paprika or smoked paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons brown sugar
• 1 to 2 tablespoons extra virgin olive oil
• Honey mustard, for brushing on outside of ham
• Glaze
• 1 cup pineapple juice
• 1 cup orange juice
• 1/2 cup honey
• 1/4 cup honey mustard
• 1/4 teaspoon ground cloves
• 1 teaspoon ground ginger
• Pinch ground cardamom
• 2 cups firmly packed brown sugar

Details

Servings 10
Preparation time 30mins
Cooking time 390mins
Adapted from charbroil.com

Preparation

Step 1

TIP: You can line the bottom of your smoker with a layer of heavy-duty aluminum foil to make cleanup quick and easy.

Ham Preparation
In a small bowl combine the onion powder, garlic powder, thyme, rosemary, paprika, salt, pepper, brown sugar and 1 tbsp of the olive oil. Whisk until you have a smooth paste; add more oil if needed.

Glaze
In a small saucepan, combine the pineapple juice, orange juice, honey, mustard, cloves ginger and cardamom. Heat over medium-low heat, stirring often, until mixture is warmed through and blended. Reduce heat to low.

Smoking the Ham
Preheat smoker to 225°F. Add wood chips to the smoke box. Try to keep smoker at 225°F to no more than 250°F.

Insert a meat thermometer probe deep into the meat, making sure it is not touching the bone.

Place ham on rack and brush with the honey mustard.

Smoker and cook for 1 hour without lifting the lid.

Open the smoker, baste ham with a little of the glaze, close the lid and smoke for about 4 to 6 hours, basting lightly with glaze about every 45 minutes. I drizzled a few tablespoons over the top every time I remembered.

Refill the wood chips as needed. Your timing will depend on the equipment you are using, the ambient outdoor temperature, and effectiveness of your heat source.

When the internal temperature reaches 125°F to 130°F, combine about 3 to 4 tablespoons of the remaining glaze with the brown sugar to make a paste about the thickness of honey. Whisk until smooth. If you do not have any glaze left, just use pineapple juice instead. Brush over top of ham and it will drip down the sides, covering most of the surface.

Close up the smoker and cook until it reaches an internal temperature of 145°F, creating a sweet crust on the outside of the ham.

Remove from the smoker and let sit for at least 30 minutes before carving.