Flavorful dry rub and succulent smoked picnic ham make this dish ideal for a special occasion. The ham's natural flavor is enhanced and given a rich, smoky flavor by the low and slow smoking process.
Ingredients: 1 picnic ham approximately 8-10 lbs. 1/4 cup brown sugar. 1/4 cup paprika. 2 tablespoons kosher salt. 2 tablespoons black pepper. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon ground mustard. 1 teaspoon cayenne pepper. Wood chips hickory or applewood for smoking.
Instructions: Set the temperature of your smoker to 225F 107C. Take off the ham's skin, leaving behind a thin coating of fat. To make the dry rub, combine the brown sugar, paprika, kosher salt, black pepper, onion, garlic, ground mustard, and cayenne pepper in a bowl. Apply a liberal amount of dry rub to the picnic ham, making sure to coat it evenly on all sides. Put the ham, fat side up, on the smoker rack. For extra flavor, add soaked wood chips to the smoker box. For about 46 hours, or until the internal temperature reaches 160F 71C, smoke the ham at 225F 107C. Let the ham sit out for fifteen to twenty minutes before slicing and serving.
Prep Time: 20 minutes
Cook Time: 300 minutes
Paulina