This double-smoked ham with a sweet & smoky pineapple-brown sugar glaze is the answer to your cravings! Perfectly juicy and incredibly delicious, it's the ultimate upgrade to your classic ham dinner.
Wood chunks/pellets(apple, cherry or other sweet fruit wood)
Sliced pineapple (optional, for grilling)
Dry Rub
½teaspoonsmoked paprika
1teaspoonsugar
1teaspoonbrown sugar
½teaspoongarlic powder
½teaspooncinnamon
⅛teaspoonchili powder
⅛teaspoonblack pepper
Glaze
1cuppineapple juice
¼cupapple cider vinegar
1cupbrown sugar
4tablespoonbutter
2tablespoonDijon mustard
Instructions
Prep the Ham: Let the ham sit at room temperature for 30-60 minutes. Coat lightly with Dijon mustard and sprinkle with dry rub (if using). Insert a probe thermometer into the thickest part.
Smoke the Ham: Set your smoker to 250°F with indirect heat and a water drip pan in place. Add wood chunks or pellets for smoke. Smoke the ham for 3 hours, or until it reaches 130°F internal temperature.
Make the Glaze: While the ham is in the smoker, combine all glaze ingredients in a saucepan over medium heat. Simmer for 5-7 minutes until thickened slightly.
Glaze & Finish: Transfer the ham to a cast-iron skillet or disposable aluminum pan. Brush with glaze, then return to the smoker. Glaze every 15-20 minutes until the ham reaches 140°F internal temperature.
Rest & Serve: Rest the ham (covered) for 30 minutes. While resting, grill pineapple slices (optional). Carve the ham and serve with grilled pineapple and a drizzle of glaze.
Notes
City ham come pre-cooked. It is cured, smoked then usually spiral-sliced and has the bone in.
Cook to temperature, but cook times will be approximately 15 to 20 minutes per pound.
Oil your grill grates and use foil for easier cleanup as the glaze can get messy.
Leftover glaze can be used as a sauce.
Use a boning knife to remove the ham from the bone for easier carving.