Today's Honey Smoked Ham

HarleyEarl · Nov 25, 2010

I smoked a spiral cut ham basted with pear and orange juice. When internal temperature hit 130, I glazed with honey & brown sugar and brought up to 145.

Fresh in the smoker.

After smoking.

Sliced.

Oven baked turkey ready for the table.

Ron_L · Nov 25, 2010

That all looks great! Was the ham still moist? I've never tried a spiral ham. I've been worried that it would dry out.

HarleyEarl · Nov 25, 2010

It was really moist. The pear/orange juice mop every hour, plus the moisture in the pan really helped. I smoked it for 5 hours before glazing, so it helped the fat render quite a bit. The meat came off the bone with little to no effort. This is definitely a repeat recipe.

Bigdog · Nov 25, 2010

I do them a lot now that I tried one and love 'em.

I only cook them for 4 hours and keep the temps below 250 or put it in a cooler spot in the smoker. Not as hard as some say. I use the flavor packs that they come with but I really like liquid mop you used during the smoke. I want to try that next time. Thanks for the post.

N8man · Nov 25, 2010

If You Don't Mind, I'd Like A Slice or 12 Of That Please!!!!

HarleyEarl · Nov 25, 2010

For the glaze, I used 1 cup honey, 1 cup brown sugar, and the packet that came with the ham. The combo gave the glaze a great flavor profile. Next time I'm going to hit the glaze with a torch right when I put it on to try to get a little more crust and to hold it on the ham better.

bigabyte · Nov 25, 2010

Looks absolutely wonderful!

Wampus · Nov 25, 2010

:clap2:
:thumb:

Mmmmmmmmmmmm,,,,,,,,,

ham

Norcoredneck · Nov 26, 2010

Nice!

Phubar · Nov 26, 2010

Awesome!

Black Dog BBQ · Nov 26, 2010

I've got to try this! Looks great.

BD

gtsum · Nov 26, 2010

looks good. I have been cooking them for years like that...I use OJ, Ital Dressing, dried mustard, garlic, whole peppercorns, wooster sauce as my liquid in the pan...baste every 30 minutes or so and cook at about 300 for a couple hours...finish with a glaze of maple syrup....best ham ever! I also use spiral sliced hams these days...just easier to do imo

Today's Honey Smoked Ham

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