Easter morning arrived, and the ham went into my preheated Bradley Smoker which was 220F.
After putting the ham in the smoker it took an hour for the smoker to reach 200F which is the temperature I maintained for the entire process. Once this temperature was reached I turned on the hickory smoke.recipe called for three ingredients for the ham glaze:
- 1 ½ packed cups/270 grams dark brown sugar
- ¾ cup/185 milliliters Dijon mustard
- 1 tablespoon/20 grams minced garlic
I made the glaze using the dark brown sugar and dijon mustard.
This was applied to the ham after it had smoked for two hours. Half of this mustard/sugar was reserved to apply after the ham is fully cooked.
The smoking continued for 4 more hours and the ham continued to cook in the 200F smoker until it reached an internal temperature of 155F. At this time the ham is essentially cooked but I wanted the glaze to carmelize. The remaining glaze was brushed on and the ham was placed in a 325F preheated oven and baked for 30 minutes. The glaze was bubbly and beautiful!
This was my fourth home-cured ham and the first time using this ham recipe with which I was really pleased with. Now I have the ham hock also so I will share with you all my favorite pork and beans recipe soon.