Smoked Ham

Smoke at 225
Coat ham with honey dijon mustard and dust with brown sugar
Smoke for 2 hours
Take off and wrap in foil and baste in pineapple juice
Cook for 1 hour
When ham is at 140, unwrap the top but preserve juices (I used a tray for the wrap and foiled over)
Cover the ham in brown sugar and then spray with pineapple
Bring to 145 internal then let it rest for 20-30 minutes

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