Directions: |
Directions:1. Preheat smoker to 250 degrees Fahrenheit using a fruit wood, like apple or cherry.
2. Pat dry the ham and place a Bluetooth Thermometer probe, into the center of the ham but
not touching the bone. Place ham on the smoker flat side of the ham down.
3. Smoke ham for 2 hours, or until the internal temperature of the ham reaches 130
degrees F. Apply one round of the glaze to the ham with a silicone brush. Continue
smoking an additional 30 minutes or until the ham reaches 140 degrees F and then
remove.
4. Glaze the ham a second time and loosely tent with foil. Let rest 30 minutes prior to slicing.
After 30 minutes slice the ham and serve
For the Brown Sugar Honey Glaze
1. In a medium size saucepan over medium heat add butter and let melt. Add shallots and
sauté to soften but not caramelize (about 6 - 8 minutes). Add garlic and sauté for additional
1 minute just to soften.
2. Add sugar, cider, honey, Dijon, cayenne, and salt to pan, slightly increase heat and bring to
a simmer. Allow glaze to simmer for up to 10 minutes, taking care to not boil. The glaze will
thicken as the sugar and liquids incorporate and slightly reduce.
3. Can be made while ham is close to done
If the Smoked Ham is done early: Wrap in parchment paper or foil and store in a cooler
with no ice. This will keep the ham warm for up to four hours if not opened. Glaze the
second time when you are about to serve. Otherwise the glaze will stick to the parchment
paper or foil.
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