3/4 Cup Broth, Chicken
1/2 tsp Cayenne Pepper
1 - 6lb Ham, Bone-In Ready to Eat
1/2 Cup Honey
2 tsp Mustard, Dry
1 Cup Pineapple, Juice
2 tsp Salt
1 Tbsp Smoked Paprika
1 Tbsp Sugar
2 Tbsp Vegetable Oil
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.
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.
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.
We recommend using a bone in ham since that bone lends a very nice flavor to the meat.