Mickey's Smoked Ham
  • 1- 6 pound ready to eat ham
  • 1-cup pineapple juice
  • 3/4-cup chicken stock
  • 1/2-cup honey or glaze
  • 1 1/2 tablespoon vegetable oil
  • 1-tablespoon black pepper
  • 1-tablespoon paprika
  • 1-tablespoon sugar
  • 1/2-tablespoon salt
  • 2 teaspoons dry mustard
  • 1/2-teaspoon cayenne
  • 1/2-teaspoon ground cloves
  1. The night before you smoke,
  2. mix together the pepper,
  3. paprika, sugar, salt,
  4. 1 teaspoon of dry mustard and cayenne.
  5. Rub over the surface of the ham, wrap
  6. in foil and let sit in the refrigerator overnight.
  7. In the morning remove the ham from the refrigerator and let it sit for 1
  8. hour. In the meantime prepare the smoker.
  9. You will be smoking at about 210
  10. degrees F. for 6 hours.
  11. Mix together the chicken stock, 3/4 cups of
  12. pineapple juice, vegetable oil, 1/2-teaspoon dry mustard, and cloves. Warm
  13. over medium heat until completely mixed. Place ham in smoker and baste with
  14. sauce once every hour. While the ham is smoking prepare the glaze by mixing
  15. together the honey, 1/4 cup on pineapple juice, 1/2-teaspoon dry mustard and
  16. Brush generously with glazes a couple of times
  17. during the last hour of smoking.
Outdoor Cooking / Urban Grilling