Smoked Ham for Thanksgiving
A cured, already-smoked ham seasoned with mustard and barbecue rub, then smoked again with an optional honey-peach glaze.
Servings 16 servings
Ingredients
Ham
- 1 cured, fully cooked smoked ham 8–12 lb; spiral sliced or unsliced
- yellow mustard a light coating
- ¼ cup Jeff's original rub plus more to taste
Optional Glaze
- ½ cup Jeff's barbecue sauce
- ¼ cup honey
- ¼ cup peach nectar adjust to desired thickness
Instructions
- Remove the wrapping, netting and any packaged glaze. Place the ham in a pan for seasoning.
- Apply a light coating of yellow mustard. Massage about 1/4 cup rub over the surface, adding more to taste.
- Prepare the smoker for 225–240°F using pecan or another preferred wood. Fill the water pan if the smoker uses one.
- Place the ham directly on the grate. Smoke about 3 hours for a medium-sized ham, until about 145°F internal; adjust time for size.
- For the optional glaze, mix barbecue sauce, honey and peach nectar. Brush onto the ham after about 2 hours and again about 30 minutes later.
- Slice and serve. Save leftovers for beans, soup or other dishes.
Notes
Estimated yield: about 16 main-dish servings from a medium 8–12 lb ham, depending on bone, trimming and portion size. This recipe starts with a cured, fully cooked ham, not a fresh uncooked leg.