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Honey Smoked Ham


  • Leg of Ham
  • Honeybaked ham glaze
    • ½ cup orange juice
    • ½ cup apple juice
    • ¼ cup brown sugar
    • ¼ cup honey
  • Sugar Blend
    • ½ cup brown sugar
    • ½ cup Natural Sugar in the Raw (Turbinado Sugar)
    • ½ tsp Ground Ginger
    • ½ tsp Cinnamon
    • ¼ tsp Fresh Ground Nutmeg
    • ½ tsp Spanish Paprika


  • The first step is to make the glaze.
    • Whisk all the ingredients for the glaze over medium-high heat until reaches a low boil. 
    • Reduce the mixture for 3-5 minutes stirring occasionally.
    • Baste the outside of the ham with the glaze
  • The second step is to make the sugar blend
    • Combine all the ingredients in a bowl and then coat the outside of the ham. Store excess mixture in a shaker jar to use next time.
  • The final step is to smoke the ham
    • Get the smoker to between 135-150 degrees
    • Use mild fruit woods such as cherry or apple as stronger woods like hickory or oak will overpower the ham.
    • Check the ham hourly and baste it with the honey-glaze to keep it moist
    • Continue to smoke the ham until it reaches an internal temperature of 60 degrees.


Have an instant-read cooking thermometer handy so you can test the internal temperature of the ham regularly.

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 Rhiannon Peterson   By: Rhiannon Peterson


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