How to BBQ a Cooked Ham, With a Brown Sugar Pineapple Glaze
There’s just no beating the intensity of flavor of a real, southern dry cured country ham…but this recipe, made with a supermarket bought already cooked ham comes pretty close!
BBQ’n a cooked ham for hours on end may seem like a strange thing to do – but what you’re really doing when you submit a cooked ham to 5 or 6 hours of hickory is to intensify the true smoke flavor (like a real country ham) and to concentrate the flavors through a slight drying of the meat (like a real country ham!).
Anyway, it tastes good, and it’s a fun variation on your everyday plain Jane ham.
Here’s how you do it.
BBQ Smoked Cooked Ham
- 2 tsps salt
- 1 and ½ Tbls paprika
- 1 and ½ Tbls black pepper
- 2 Tbls brown sugar
- 1 big 12lb(ish) store bought cooked ham
- 2 cups of pineapple juice
- 2 Tbls of vegetable oil
- 1 tsp of dry mustard
- ½ cup brown sugar
- 2 – 3 Tbls pineapple juice
- 1 tsp grated fresh ginger
- ½ tsp dry mustard
- Bring the ham out onto the counter and let it come up to room temperature for about an hour before smoking
- Set your smoker temp to 210
- Before smoking, mix up the simple rub and apply it evenly all over the surface of the cooked ham
- Smoke your ham over hardwood (I like hickory, but this is a personal preference thing) for 6 hours
- About once an hour, give the ham a little mop with the pineapple juice
- At some point before hour 5, mix together your glaze, adding just enough pineapple juice to make a glaze with a thick liquid consistency (something that’s going to stick to the side of your hot ham!)
- After 5 hours in the smoker, apply about half the glaze to the ham, and continue to smoke for another half an hour, at which point you’ll slather on the remaining glaze and continue to smoke for the last half an hour, or until it’s hot (165f) to the center.
A video demo of a bbq ham with a whiskey glaze
Or - Cure Your Own Ham!
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