Transform your Easter dinner with this smoky and flavorful ham, glazed to perfection and slow-smoked for a mouthwatering experience.
Ingredients: 1 bone-in ham, about 8-10 pounds. 1 cup brown sugar. 1/2 cup Dijon mustard. 1/4 cup apple cider vinegar. 2 tablespoons smoked paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon black pepper. 1/2 teaspoon cayenne pepper. Wood chips for smoking.
Instructions: Get your smoker ready by heating it up to 107F 225C. With a sharp knife, cut the ham into diamond shapes. To make a glaze, put apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper in a bowl and mix them together. Make sure to get the glaze into the scored cuts when you brush it on the ham. To make it smell even better, put wood chips in the smoker box. Keep the ham at the same temperature for 4 to 6 hours while you smoke it. For every hour that you smoke the ham, baste it with the glaze. The ham should be taken out of the smoker when the internal temperature reaches 140F 60C. Wait 15 to 20 minutes before cutting it up and serving it. Use the rest of the glaze as a dipping sauce.
Prep Time: 30 minutes
Cook Time: 360 minutes
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