Ham , Brown Sugar , Mustard , Glaze
Best for: A generous Christmas buffet with leftovers to share.
A second visit to the smoker gives a fully cooked ham a fresh layer of holiday flavor. Brown sugar, mustard, and apple juice make a glossy glaze that fits right beside biscuits and Christmas vegetables.
Grill: Indirect heat at 275°F with a small amount of apple or pecan smoke. Equipment: Smoker or covered grill, roasting pan, foil, saucepan, brush, instant-read thermometer.
Ingredients
3–4 Hours Rest: 15 minutes. Total: 3 hours 35 minutes–4 hours 35 minutes.
Ham
- 1 fully cooked, ready-to-eat, bone-in smoked ham, 8–10 lb, packaged in a USDA-inspected plant
- 1 cup apple juice
Glaze
- 3/4 cup packed light brown sugar
- 1/3 cup Dijon mustard
- 1/4 cup apple juice
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon ground cloves
- 1/2 teaspoon black pepper
Directions
Confirm the label identifies a fully cooked ham packaged in a USDA-inspected plant, and preheat to 275°F indirect heat. Remove all packaging, including any plastic bone cap; place cut-side down in the roasting pan.
Pour 1 cup apple juice into the pan. Smoke uncovered for 60 minutes, then cover the pan tightly with foil and continue warming, checking internal temperature in the thickest meat without touching bone.
Combine the glaze ingredients in a small saucepan; simmer 3–5 minutes on a side burner or stovetop until smooth and slightly thickened. Reserve half in a clean serving bowl before brushing the ham.
When the ham reaches approximately 120°F, uncover and brush with the remaining glaze. Continue cooking uncovered, brushing once more after 15 minutes; shield darkening spots with foil.
Reheat this plant-packaged, fully cooked ham to 140°F, allowing about 3–4 hours total; follow any more stringent package directions. Other cooked or repackaged hams require 165°F; a cook-before-eating ham requires 145°F and at least a 3-minute rest and is not covered by this recipe’s timing.
Rest for 15 minutes, slice around the bone, and serve with the clean reserved glaze. Refrigerate leftovers within 2 hours in shallow containers.
Grilling tip: Covering the ham after its first hour of smoke keeps the edges from drying before the center warms.
Shared safety notes: Whole cuts of beef, pork, and lamb are fully cooked at 145°F with a rest of at least 3 minutes. Ground meats cook to 160°F, poultry to 165°F, and seafood to 145°F. Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat leftovers to 165°F.
