I have to admit that this smoked spam is quite delicious!
Start out by making some cross cuts into the top of the spam.
Rub some yellow mustard onto the outside of the spam
Massage it in so that it mixes with the mustard and creates a nice paste.
Place the spam in a ziploc bag overnight to allow the flavors to marinate.
Setup your smoker for cooking at about 225°F with indirect heat.
Note: I used pecan smoke but almost anything will work including hickory, apple, cherry, etc.
Once the smoker is pre-heated, remove the spam from the fridge and place it in the smoker.
At about the 1 hour mark, baste the top of the spam with my beer barbecue sauce (recipe below)
Beer Barbecue Sauce
Mix barbecue sauce and beer until well blended.
30 minutes later, baste it again.
Once the spam has been in the smoker for 2 hours, it is finished.
Slice the smoked ham and serve with crackers or make a sandwich out of it.
I never thought I would like smoked spam.. smoke really does make a difference!
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