BBQ Honey Glazed Smoked Ham
Smoked ham is a classic holiday tradition for many American families. Traditionally served with a variety of greens and a potato side, this is one dish that many choose to save for special occasions. It’s definitely not a typical weeknight or even weekend dinner Easter recipe.
3/4 Cup Broth, Chicken
1/2 Cup Honey
1 Tbsp Smoked Paprika
2 Tbsp Vegetable Oil
1/2 tsp Cayenne Pepper
1 - 6lb Ham, Bone-In Ready to Eat
2 tsp Mustard, Dry
1 Cup Pineapple, Juice
2 tsp Salt
1 Tbsp Sugar
How to Smoke Ham
Smoking ham on a Louisiana Grill simplifies the cooking process without sacrificing any flavor. Simply score the top of the ham with a sharp knife, apply seasoning, and smoke on the grill at 225°F to 250°F for 3 to 5 hours, depending on how much smoke flavor you wish to have. If your ham is not precooked, it is done when it reaches an internal temperature of at least 145°F.
How to Make a Glaze for Ham
This BBQ Honey Glaze incorporates honey, 1/4 cup of pineapple juice, 1/2 tsp. dry mustard and a pinch of ground cloves. Place all these ingredients in a medium saucepan over medium-high heat and bring to a simmer. It is important to stir regularly to reduce any clumps that can build up. Reduce the heat to medium-low and continue to simmer slowly until reduced by a third, darkened, and thickened, about 20 minutes.
Note: It is recommended to use New England Apple Hardwood Pellets with this recipe.
Using your sharp knife, make long cuts, 1/2 inch deep in a criss-cross pattern (scoring) from one end of the tail to the other. Space the scoring wider at the thick end and closer together at the narrow end. As the ham heats, these cuts will form little trenches that give your ham that finished professional look. It also allows the savory smoke flavor to penetrate deeper into the meat.
Mix together the pepper, paprika, sugar, salt, 1 teaspoon of dry mustard and cayenne into a dry rub.
Cover the entire ham with a light coating of oil to help hold the spices in place. Season generously, Give it some loving, with the dry rub. At this point, you can cover and place in the roast in the refrigerator until ready from one hour to even overnight.
Fire up your Louisiana Grill on Smoke mode. Put the ham on the grill and smoke at about 225°F to 250°F for 3 to 5 hours, depending on the depth of smoke flavor you wish to achieve.
Prepare the basting sauce by mixing together the chicken stock, 3/4 cups of pineapple juice, vegetable oil, 1/2 tsp dry mustard and cloves. Warm over medium heat and baste ham every 1/2 hour.
Prepare the final glaze by mixing together the honey, 1/4 cup of pineapple juice, 1/2 tsp. dry mustard and a pinch of ground cloves. Place all these ingredients in a medium saucepan over medium-high heat and bring to a simmer. It is important to stir regularly to reduce any clumps that can build up. Reduce the heat to medium-low and continue to simmer slowly until reduced by a third, darkened, and thickened, about 20 minutes.
Brush generously with glaze, a couple of times during the last hour of hot smoking.
We recommend using a bone in ham since that bone lends a very nice flavor to the meat.