Directions

HAM BASTING SAUCE

1. Combine the chicken stock, pineapple juice, Rub Some Butt BBQ Seasoning, Canola oil and ground cloves in a stainless steel saucepan.

2. Set pan over medium heat and bring to a boil.
3. Remove from heat.
4. Cool and reserve in refrigerator.

BBQ HAM GLAZE

1. Combine all ingredients in a saucepan.
2. Place over low heat and warm.

SMOKED HAM

1. Lay ham on half sheet pan.
2. Rub KC Butt Spice BBQ Rub over the surface of the ham.
3. Wrap the ham in plastic wrap and place in on the sheet pan in the refrigerator for 8 hours to allow the rub to marinate into the surface of the ham.
4. Remove the ham from the refrigerator and remove the plastic wrap.
5. Let the ham stand at room temperature for 1 hour.
6. Heat the smoker or oven to 250º degrees Fahrenheit/120º degrees Celsius.
7. Place the ham in the smoker.
8. Smoke the ham for 6 hours, basting with the Ham Basting Sauce* once an hour.
9. Brush the ham generously with the BBQ Ham Glaze every 15 minutes during the final hour of smoking.
10. Transfer the ham to a cutting board.
11. Brush ham with remaining glaze.
12. Carve and serve.
13. Serve any remaining glaze on the side - optional.