June 19, 2016
- Yields: 16 x 6 ounce servings - Approximately
HAM BASTING SAUCE INGREDIENTS
1 Tbsp Rub Some Butt BBQ Seasoning™
BBQ HAM GLAZE INGREDIENTS
½ Cup KC Butt Spice BBQ Rub™
HAM BASTING SAUCE DIRECTIONS
1Combine the chicken stock, pineapple juice, Rub Some Butt BBQ Seasoning, Canola oil and ground cloves in a stainless steel saucepan.
2Set pan over medium heat and bring to a boil.
3Remove from heat.
4Cool and reserve in refrigerator.
BBQ HAM GLAZE DIRECTIONS
1Combine all ingredients in a saucepan.
2Place over low heat and warm.
SMOKED HAM DIRECTIONS
1Lay ham on half sheet pan.
2Rub KC Butt Spice BBQ Rub over the surface of the ham.
3Wrap 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.
4Remove the ham from the refrigerator and remove the plastic wrap.
5Let the ham stand at room temperature for 1 hour.
6Heat the smoker or oven to 250º degrees Fahrenheit/120º degrees Celsius.
7Place the ham in the smoker.
8Smoke the ham for 6 hours, basting with the Ham Basting Sauce* once an hour.
9Brush the ham generously with the BBQ Ham Glaze every 15 minutes during the final hour of smoking.
10Transfer the ham to a cutting board.
11Brush ham with remaining glaze.
12Carve and serve.
13Serve any remaining glaze on the side - optional.
- This recipe is not designed for a fresh ham.
- Aluminum saucepans react negatively with vinegar and produce off flavors. Use stainless steel or enameled pans wherever possible.
Patrick McDonnell Photography