Dealsy’s Smoked Honey Glazed Ham

INSTRUCTIONS

For the Ham

1. Remove the skin but leave the fat, use a knife to get you started, then using your fingers slowly work the skin off the fat until it is all removed, leave some skin around the hock for looks. I always found this easier to do this when the ham is cold straight out of the fridge.
2. Score the fat 1.5-2cm apart with a knife but only cut through to the bottom of the fat, then do the same at right angles to the first score marks so that you end up with checker effect.
3. Push a single clove into the centre of each square made by scoring the ham.

For the Glaze

1. Whisk the Glaze ingredients together over Med-High heat until it reaches a low simmer. Reduce the mixture for 3-5 minutes stirring occasionally.
2. Baste the outside of the ham with the Glaze. Use a pastry brush to apply the glaze all over the outside of the ham. It is best to have the ham in a shallow dish or aluminium pan as this step can get a little messy, I can recommend that you also use a rack to keep the ham off the bottom on the pan.

For the Sugar Blend Rub

1. Combine all ingredients and pour into an airtight shaker bottle.
2. Apply a generous amount of the Hardcore Carnivore Sweet Rub blend to the outside of the ham using the shaker bottle
3. Once the outside of the ham is covered with the sugar mixture, it’s ready for the smoker.

To Smoke

1. Heat up you smoker to between 135-150c/275-300f. Use a mild fruit wood like cherry or apple for the smoke. I would recommend not using Hickory or Oak as these would overpower the flavour.
2. Place the ham on the smoker and check every hour. Use the left-over Glaze to baste the ham each hour and add additional light coating of Hardcore Carnivore Sweet Rub blend too for the first 2 hours. The entire cook is only going to take about 2 ½ – 4 hours depending on the size of the ham.
3. The ham needs to reach an internal temp of 60c/140fs before removing from the smoker, don’t allow the ham to get much hotter than this as it will dry out.
4. You will know when the ham is ready when the outside is golden and caramelized.
5. When the ham reaches temp and colour, remove the ham from the smoker and loosely tent with aluminium foil.
6. It’s ready to serve after a short rest, usually 20-30 minutes, but you can keep it warm for a couple hours by placing it in a dry esky with a few old towels.

Recipe by @dealsysbbq