A ham baked in the oven is great. But a ham covered with an amazing rub and smoked, even better. Give this recipe a try and you will never go back to a traditional baked ham. Add this recipe for Smoked Twice Baked Potatoes for a full meal.
You can find Camp Chef’s full recipe at: https://www.campchef.com/recipes/smoked-mustard-and-brown-sugar-ham/
12-15 pound cured ham
1 bottle Dijon mustard
1 pound brown sugar
Pineapple juice for basting
Apple or fruit hardwood pellets
Preheat your pellet grill or pellet smoker to 225 degrees F. Unwrap ham and use paper towel to remove excess moisture. Coat ham with Dijon mustard and then lightly dust the ham with brown sugar. (Note: Don’t use all the brown sugar on this step, you will add another heavier coating of brown sugar later). Place ham in the pellet grill/smoker and smoke for 2 hours. After 2 hours, take ham out of pellet grill and place it on top of a sheet of aluminum foil. You will want to have enough aluminum foil to wrap the ham. Baste the ham with pineapple juice. Once ham is basted, wrap it in aluminum foil and place it back in the pellet grill and allow it to cook for 1 hour at 225 degrees F. After 1 hour, it’s time to glaze. Unwrap the top of the ham, but keep it sitting in the foil. Try to form the aluminum foil into a bowl to prevent the juices from spilling. Once you have done this, sprinkle the ham heavily with brown sugar and baste it really good with pineapple juice. Place ham back in the pellet grill/smoker for 1 hour at 225 degrees F to allow the sugar and juice to create your glaze. At around 4 hours, your ham should be done. Check to make sure the internal temperature is at 145 degrees F. Remove ham from pellet grill/smoker and loosely tent it with foil and allow it to rest for about 20 minutes.
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