Smoking a Ham for Easter

Discussion in 'Smoking Bacon' started by sosanm, Apr 2, 2010.

  1. sosanm

    sosanm Newbie

    I have a ham brining in apple juice/brown sugar and set to smoke for Easter Sunday. This is my fist time smoking a ham in a smoker (which I received as a gift last X-Mas) So far I have done brisket, wings and even a Kailua pork. But, I am still a beginner, so any advise anyone can offer would be greatly appreciated. How long should a 13lb ham be smoked? Also would anyone like to share a glaze recipe. Oh, how often should I glaze the ham?!?! So glad I found this site
     
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Is it a fully cooked ham?
     
  3. sosanm,

    I use this glaze when cooking a ham:

    1 12oz can Coke Classic
    6oz Pineapple Juice
    1 tbsp ketchup
    1 cup (packed) brown sugar
    1 tsp ground cinamon
    1 tsp ground clove
    1/4 tsp cayenne pepper (optional)

    Add all ingredients in a small sauce pan and stir to combine. Bring it to a simmer over medium heat. Glaze will thicken slightly (if you want it thicker just cook it down a little more). I spoon it over the ham during the last 30 minutes of cooking and one last time right before serving.
     
  4. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    • 1/4 cup firmly packed light brown sugar
    • 1/4 cup guava jelly ( I used jalapeno pepper jelly)
    • 1/4 cup apple juice
    • 1/4 cup fresh lemon juice
    • Bring all ingredients to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low; simmer 7 minutes or until glaze thickens and reduces slightly, stirring often. Remove from heat; cool.
    I start glazing about 30 minutes before it is done also.
     

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