While the ham is smoking prepare the glaze by mixing together the honey, 1/4 cup on pineapple juice, 1/2 teaspoon dry mustard and a pinch of ground cloves. "fully-cooked" ham 1 cup chicken stock 1 cup pineapple juice 1/2 cup honey 2 tablespoons vegetable oil 1 tablespoon black pepper 1 tablespoon sugar 1 tablespoon paprika 2 teaspoons dry mustard 1/2 tablespoon salt 1/2 teaspoon ground cloves A 4- to 5-pound cured, bone-in ham fits perfectly into a 7-quart oval slow cooker. Try to cover every inch. This will make a paste about the thickness of honey. When the internal temperature reaches 125-130°F, combine 3 to 4 tablespoons of the remaining glaze with the brown sugar. Now you can sprinkle your rub … If you do not have any glaze left, just use pineapple juice instead. Brush ham with honey mustard and place within your smoker. Warm over medium heat until completely mixed. Your email address will not be published. Combine the mustard, brown sugar, ginger and cinnamon; rub over surface of ham. Don't be skimpy with the rub;-) For the best experience on our site, be sure to turn on Javascript in your browser. When using your mustard dry rub, use 1 tablespoon per pound of meat. Place ham on a rack in a shallow roasting pan. Baste your ham lightly with glaze about every 45 minutes. Bake, uncovered, at 325° for 1-1/2 hours. Generously pour on some of Jeff's original rub (purchase recipes here) and massage it in. Combine all glaze ingredients and mix well. Juicy low and slow smoked ham with sweet holiday maple-mustard glaze Dean "Schuey" Schumann. And best of all you don't have to use expensive mustard. https://www.chowhound.com/recipes/honey-mustard-glazed-ham-13715 This mustard glaze and dry rub work well on pork and beef roasts too. To baste, drizzle a few tablespoons over the top. Brush the paste over top of ham, allowing it to drip down the sides, covering most of the surface. You can also insert pieces of garlic clove in some of the cuts. Then pat the dry rub ingredients over the mustard on all sides of the ham. We may earn an … Spoon it on, and then smear it around with your fingers. Smoke the ham until the internal temperature reaches 120ºF, about 3.5 hours. That works too. My Twice Smoked Ham with Brown Sugar Honey Glaze is a backyard twist on that holiday classic. Coat the ham with a simple mixture of maple syrup and Dijon mustard and smoke it for a few hours. I put mine in the slow cooker for 8 hours on low, or you could bake, roast, smoke, or grill the ham, depending on your preference. At this time, there should be a sweet crust on the outside of the ham. Insert a meat thermometer probe into the center of the ham and set the desired temperature for 140 degrees Fahrenheit. Transfer to an airtight container to store. Cook on Low 5 to 6 hours, or until an instant-read meat thermometer registers 100°F when stuck into the middle of the ham (but not against the bone). Remove your ham from the smoker, letting it rest for at least 30 minutes before carving. It's easy to prepare and even easier to cook! Crecipe.com deliver fine selection of quality Brown sugar and spice dry ham rub recipes equipped with ratings, reviews and mixing tips. Please enter your email address below. It is great on ribs, and it is killer on smoked sausage and that Easter ham. Advance Prep: 2 cups smoking wood chips or chunks, preferably hickory, maple, or apple, soaked in water to cover for 1 hour, then drained Yield: Serves 15 to 20 Equipment: sturdy disposable roasting pan, such as a … Lift the ham onto a platter and cover it with foil. Coat a disposable aluminum pan with cooking spray. Having a Char-Broil account allows you to track orders, register your products, provide reviews, and receive updates on products. Cover. Apply some spicy brown mustard to the ham to help the rub to stick. Add more oil if needed. Just be alert to the size of the ham you buy—or ask the butcher to cut it in half for you if it’s over 5 pounds. Print Maple Syrup- and Brown Sugar-Crusted Smoked Ham Recipe Notes. In a small bowl combine the onion powder, garlic powder, thyme, rosemary, paprika, salt, pepper, 2 tablespoons of brown sugar, and 1 tablespoon of olive oil. While most sauces hides the meat and rub, this glaze really lets your rub shine through. Coat ham with Dijon mustard and then lightly dust the ham with brown sugar. Brown sugar and spice dry ham rub recipe. The ham comes from the rear leg of pork, or pork shank, versus the pork shoulder or pork butt. Excerpted from Stock the Crock by Phyllis Good. Smoke at 250 until the internal temperature of the ham reaches 130-degree Fahrenheit. Instead of roasting your ham in the oven, cook it in the smoker with a brown sugar mustard glaze. Rub it in real good.. Spread a thin layer of mustard on all sides of the ham. For the best experience on our site, be sure to turn on Javascript in your browser. (Note: Don’t use all the brown sugar on this step, you will add another heavier coating of brown sugar later). Timing will depend on you smoker and weather conditions. Cook for 1 hour without lifting the lid. Grease the interior of the slow cooker crock with butter or nonstick cooking spray. In a small saucepan, combine the pineapple juice, orange juice, honey, mustard, cloves ginger and cardamom. Coat ham with mustard and liberally apply Touch of Cherry Rub, and place into smoker on a sheet pan or in a small aluminum pan (uncovered). Required fields are marked *. Transfer the ham to a foil pan, inside the smoker. To cook combine 3 mustard rub for smoked ham 4 tablespoons of the glaze continue to your cook for 4! The sides, covering most of the slow cooker cut ham, making diamond shapes 1/2 in brown... 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