It's time to plan the Easter Dinner – and decide what’s going to be the big, delicious centerpiece of your Easter Meal. I highly suggest a double-smoked ham... and this recipe is about as easy as it gets!
For this Smoked Easter Ham recipe, I smoke a half, bone-in ham with cherry pellets and use a simple Brown Sugar & Honey to glaze. The recipe is simple, and the end result is sure to impress at Easter dinner.
Malcom Reed
Ingredients
8-10lb Half Ham (shank cut)
1/4 cup Dijion Mustard
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2 Tablespoons Killer Hogs The BBQ Rub
1 cup Brown Sugar
1/2 cup Honey
1/4 cup Apple Cider
Directions
Prepare smoker for indirect cooking at 250 degrees with cherry wood or pellets (can use your favorite wood/pellet combo).
Score the outer surface of the ham creating a “diamond pattern”. Liberally apply Dijon mustard and season all sides with Killer Hogs The BBQ Rub.
Place ham on smoker and allow to smoke at 250 degrees for about 2.5 hours.
Combine brown sugar, honey and apple cider and stir until smooth. Mixture should have a “glaze” consistency.
Brush glaze mixture all over the outside of the ham, making sure to get glaze into the diamond pattern score marks. Continue to cook glaze ham on smoker for 1 hour (or until internal temp reaches 140 internal).
Remove ham from smoker and allow to rest for 15-20 minutes before slicing and serving.
