3:50 - Prep 0:20 / Cook 3:30
- 1 (12-16 pound) bone-in, partially cooked smoked ham
- > apple & cherry blend wood chunks
- 2 cups brown sugar
- 4 ounces dark rum
- 1/2 cup molasses
- 2 tablespoons apple cider vinegar
- 2 tablespoons grainy mustard
- 1 pinch ground clove
1. Preheat your smoker to 325°F and toss a few wood chunks onto hot coals.
2. Place the ham, skin side up, in a large disposable foil pan. Score the skin in a diamond pattern about 1/2-inch deep.
3. Place the ham in your smoker. Cook until the internal temperature reaches 205°F, about 3 to 4 hours.
4. Meanwhile, combine brown sugar, rum, molasses, vinegar, mustard and clove in a medium-sized saucepan and bring to a boil. Reduce heat to medium-low and simmer until glaze starts to thicken, about 5 minutes.
5. Using a sauce mop, brush ham with half of the glaze and cook for another 30 minutes to caramelize.
6. Remove ham from the smoker and let rest for 30 minutes at room temperature. Slice and serve with remaining glaze.
Hot TipGiving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
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