To make a honey glaze whisk the
Apple Juice (1/2 cup)
Brown Sugar (1/4 cup)
Honey (1/4 cup)
over medium-high heat until it reaches a low boil.
Reduce the mixture for 3-5 minutes stirring occasionally. Baste the outside of the
Smoked Ham (6 lb)
with the glaze. Brush it on the outside with a pastry brush.
To make the sugar blend combine
Brown Sugar (1/2 cup)
Raw Cane Sugar (1/2 cup)
Ground Ginger (1/2 tsp)
Ground Cinnamon (1/2 tsp)
Ground Nutmeg (1/2 tsp)
Smoked Paprika (1/2 tsp)
in a ziplock bag and pour into an airtight shaker bottle for storage.
Apply the sugar blend to the outside of the ham. If you’re using a shaker bottle, make sure that the holes in the lid are large enough for the sugar particles to pass through. A parmesan cheese shaker lid works great for this - they’ll usually fit on a standard size pint jar.
Once the outside of the ham is covered with the sugar mixture, it’s ready for the smoker. To cook the ham the smoker needs to be between 275-300 degrees F (140-150 degrees C).
Place the ham on the smoker and check it every hour. If the outside starts to look a little dry, use some of the glaze for basting. The entire cook is only going to take about 2 1/2 – 3 hours.
You can tell when the ham is ready because the slices will start to separate slightly and the outside will have that caramelized look. When it reaches this point, remove the ham from the smoker and loosely tent with aluminum foil.
It’s ready to serve after a short rest, but you can keep it warm for a couple hours by placing it in a dry cooler with a few old towels. Serve and enjoy!