Honey-Glazed Smoked Ham

Instructions

1. Step 1

   Gather the dry rub ingredients and ham.

2. Step 2

   The night before you smoke the ham, mix together the pepper, paprika, sugar, salt, dry mustard, and cayenne in a small bowl.

3. Step 3

   Rub the spice mixture over the surface of the ham.

4. Step 4

   Wrap the ham in aluminum foil and let it sit in the refrigerator overnight to soak up all the flavors.

5. Step 5

   The next morning, remove the ham from the refrigerator and let it sit for 1 hour.

6. Step 6

   Gather the basting sauce ingredients and ham.

7. Step 7

   Prepare the smoker. You will be smoking at about 210 F/100 C for 5 to 6 hours, or until the ham reaches 140 F . (If you use a digital meat thermometer you can set the temperature to 140 F, and you'll be notified once the ham reaches the desired temperature.)

8. Step 8

   In a saucepan, mix together the chicken stock, pineapple juice, vegetable oil, dry mustard, and ground cloves. Warm basting sauce over medium heat until completely mixed.

9. Step 9

   Score the ham with a sharp knife, scoring in a diamond pattern about 1/4-inch deep.

10. Step 10

    Tent the scored ham with foil to prevent it from drying out, and place ham in the smoker.

11. Step 11

    Baste the ham with the sauce once every hour, recovering the ham with the foil.

12. Step 12

    Gather the glaze ingredients.

13. Step 13

    Mix together the honey, pineapple juice, dry mustard, and a pinch of ground cloves to form the glaze.

14. Step 14

    Brush the ham generously with the glaze a couple of times during the last hour of smoking, re-covering with the foil to prevent drying out. Serve with your favorite sides and enjoy.