Smoked Ham

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pork
3:50 - Prep 0:20 / Cook 3:30
Beginner

Mop this Smoked Ham with a dark rum and molasses glaze and call it a great day. We took a bone-in, partially cooked ham and turned up the flavor with a slow smoke over apple and cherry wood. Our homemade rum molasses glaze with grainy mustard and ground clove adds a balanced blend of sweet and savory, giving this glazed ham a greater depth of flavor that you won’t get any other way.

About the cut: Ham is cut from a hog's hind leg and preserved by wet or dry curing, with or without smoking. A partially cooked ham has been heated during processing to an internal temperature between 137°F and 148° F.

16-20 Servings

Ingredients

Ham
  • 1 (12-16 pound) bone-in, partially cooked smoked ham
  • > apple & cherry blend wood chunks
Glaze
  • 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
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Preparation

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Step 1 Of 6
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.
Up Your Game: How to Clean and Maintain Your Smoker
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