Smoked Ham Recipe


6 pound “ready-to-eat” ham
1 cup pineapple juice
3/4 cup chicken stock
1/2 cup honey
1 1/2 tablespoon vegetable oil
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon sugar
1/2 tablespoon salt
2 teaspoon dry mustard
1/2 teaspoon cayenne
1/2 teaspoon ground cloves

The night before you smoke, mix the pepper, paprika, sugar, salt, 1 teaspoon of dry mustard, and cayenne. Rub over the surface of the ham, wrap in foil, and let 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 F. for 6 hours. Mix the chicken stock, 3/4 cup of pineapple juice, vegetable oil, 1/2 teaspoon dry mustard, and cloves. Warm over medium heat until completely mixed. Place ham in a smoker and baste with sauce once every hour. While the ham is smoking prepare the glaze by mixing the honey, 1/4 cup of pineapple juice, 1/2 teaspoon dry mustard, and a pinch of ground cloves. Brush generously with glaze a couple of times during the last hour of smoking.