Smoked Honey Mustard Glazed Ham

135 mins
Serves 1
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Directions

  1. 1Whisk together 2 cups of honey, 1 cup of butter, and 6 tablespoons of Dijon mustard until smooth.
  2. 2Whisk together 2 cups of honey, 1 cup of butter, and 6 tablespoons of Dijon mustard until smooth.
  3. 3Whisk together 2 cups of honey, 1 cup of butter, and 6 tablespoons of Dijon mustard until smooth.
  4. 4Generously coat the ham with the honey mustard mixture, ensuring the glaze gets in between every slice.
  5. 5Generously coat the ham with the honey mustard mixture, ensuring the glaze gets in between every slice.
  6. 6Generously coat the ham with the honey mustard mixture, ensuring the glaze gets in between every slice.
  7. 7Smoke the ham at 325°F, uncovered, for approximately 2 hours to build a deep golden color.
  8. 8Smoke the ham at 325°F, uncovered, for approximately 2 hours to build a deep golden color.
  9. 9Smoke the ham at 325°F, uncovered, for approximately 2 hours to build a deep golden color.
  10. 10Combine 2 cups of pineapple juice, 2 tablespoons of whole grain mustard, 1/4 cup of brown sugar, 2 tablespoons of honey, and 1 tablespoon of Cajun seasoning in a pan.
  11. 11Combine 2 cups of pineapple juice, 2 tablespoons of whole grain mustard, 1/4 cup of brown sugar, 2 tablespoons of honey, and 1 tablespoon of Cajun seasoning in a pan.
  12. 12Combine 2 cups of pineapple juice, 2 tablespoons of whole grain mustard, 1/4 cup of brown sugar, 2 tablespoons of honey, and 1 tablespoon of Cajun seasoning in a pan.
  13. 13Bring the pineapple glaze mixture to a simmer and reduce until it becomes thick and glossy.
  14. 14Bring the pineapple glaze mixture to a simmer and reduce until it becomes thick and glossy.
  15. 15Bring the pineapple glaze mixture to a simmer and reduce until it becomes thick and glossy.
  16. 16Brush the reduced pineapple glaze over the smoked ham.
  17. 17Brush the reduced pineapple glaze over the smoked ham.
  18. 18Brush the reduced pineapple glaze over the smoked ham.
  19. 19Return the glazed ham to the smoker for an additional 15 minutes to caramelize.
  20. 20Return the glazed ham to the smoker for an additional 15 minutes to caramelize.
  21. 21Return the glazed ham to the smoker for an additional 15 minutes to caramelize.
  22. 22Remove the ham from the smoker and let it rest.
  23. 23Remove the ham from the smoker and let it rest.
  24. 24Remove the ham from the smoker and let it rest.
  25. 25Glaze the ham one more time for good measure.
  26. 26Glaze the ham one more time for good measure.
  27. 27Glaze the ham one more time for good measure.
  28. 28Slice the ham.
  29. 29Slice the ham.
  30. 30Slice the ham.
  31. 31Drizzle the sliced ham with the smoky pan juices as a finishing sauce.
  32. 32Drizzle the sliced ham with the smoky pan juices as a finishing sauce.
  33. 33Drizzle the sliced ham with the smoky pan juices as a finishing sauce.

Ingredients

  • 10 lb spiral-cut ham
  • 10 lb spiral-cut ham
  • 10 lb spiral-cut ham
  • 2 cups honey
  • 2 cups honey
  • 2 cups honey
  • 1 cup butter
  • 1 cup butter
  • 1 cup butter
  • 6 tbsp Dijon mustard
  • 6 tbsp Dijon mustard
  • 6 tbsp Dijon mustard
  • 2 cups pineapple juice
  • 2 cups pineapple juice
  • 2 cups pineapple juice
  • 2 tbsp whole grain mustard
  • 2 tbsp whole grain mustard
  • 2 tbsp whole grain mustard
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 1 tbsp Cajun seasoning
  • 1 tbsp Cajun seasoning
  • 1 tbsp Cajun seasoning

Equipment

whiskpansmokerbasting brushspatula

Tips

  • Get the honey mustard mix in between every slice of the ham.
  • Drizzle with smoky pan juices for an unreal finishing sauce.
  • Let the ham rest before slicing.