Smoked Easter Ham
Smoked & Glazed Easter Ham
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.
- Author
- Malcom Reed
Ingredients
- 8-10lb Half Ham (shank cut)
- 1/4 cup Dijion Mustard
- 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.
