Honey Smoked Ham

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   The night before you smoke, mix together the pepper, paprika, sugar, salt, 1

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   teaspoon of dry mustard and cayenne. Rub over the surface of the ham, wrap in

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   foil and let sit in the refrigerator overnight.

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   In the morning remove the ham from the refrigerator and let it sit for 1 hour. In the

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   meantime prepare the smoker. You will be smoking at about 210 degrees F. for 6

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   hours. Mix together the chicken stock, 3/4 cups of pineapple juice, vegetable oil,

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   1/2 teaspoon dry mustard, and cloves. Warm over medium heat until completely

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   mixed. Place ham in smoker and baste with sauce once every hour. While the ham

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   is smoking prepare the glaze by mixing together the honey, 1/4 cup on pineapple

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    juice, 1/2 teaspoon dry mustard and a pinch of ground cloves. Brush generously

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    with glaze a couple of times during the last hour of smoking.

* Per serving · 4 servings · Values may vary.

No additional tips available.