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“A great flavor added to a precooked ham.”
6hrs 20mins

Ingredients Nutrition


  1. The night before you smoke, mix together the pepper, paprika, sugar, salt, 1
  2. teaspoon of dry mustard and cayenne. Rub over the surface of the ham, wrap in
  3. foil and let sit in the refrigerator overnight.
  4. In the morning remove the ham from the refrigerator and let it sit for 1 hour. In the
  5. meantime prepare the smoker. You will be smoking at about 210 degrees F. for 6
  6. hours. Mix together the chicken stock, 3/4 cups of pineapple juice, vegetable oil,
  7. 1/2 teaspoon dry mustard, and cloves. Warm over medium heat until completely
  8. mixed. Place ham in smoker and baste with sauce once every hour. While the ham
  9. is smoking prepare the glaze by mixing together the honey, 1/4 cup on pineapple
  10. juice, 1/2 teaspoon dry mustard and a pinch of ground cloves. Brush generously
  11. with glaze a couple of times during the last hour of smoking.

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