Glazed Smoked Ham - Texas BBQ Rub

Glazed Smoked Ham 

This is a great way to take one of those ready to eat store bought cooked hams and make a really special ham for the Easter dinner. The combination of Texas BBQ Rub, honey and pineapple juice makes this one a special treat. By the way you can cook this great meal for about $35 and feed the family and not have to fight all of the crowds at the restaurants on Easter Sunday. And you can cook the ham in the conventional oven as well with great results.

What you will need:

1- cooked ham (like you get at the store and I usually get the spiral cut ham)

1 cup of honey

¼ cup of Texas BBQ Rub (I prefer the original or Grand Champion rub)

1 cup of pineapple juice

6 oz of Coke or Dr Pepper soda (do not use the diet versions)

2 ounces of brown sugar

If you don’t already have some Texas BBQ Rub what are you waiting for? Click here http://www.texasbbqrub.com/shopping.html and you will be taken directly to the shopping cart and you can order what you need. It is fast and secure. It will only take a couple of minutes. Your family and friends will be talking and bragging about your smoked ham for months to come after you prepare this one for them. But you have to take the first step and that is to order some Texas BBQ Rub right now so it will be there in time for cooking the ham.

On the Smoker

Prepare your smoker and get your fire hot. Total cooking time (actually you are just getting the ham good and hot since the ham is already cooked) will be approximately 4 hours at 220 to 225 degrees

Place the ham in an aluminum pan so it can sit in it while it is cooking which reserves the juices coming from the cooking of the ham so you can use them to baste the ham about every 30 to 45 minutes or so with these great tasting juices.

Take the store bought ready to eat ham and score the ham with a cris-cross pattern down into the ham about 1 inch. (If you are using one of the spiral cut hams you can skip this cutting of the ham.) If using spiral cut ham you can use wooden skewers or chopsticks to run thru the ham and then "fan open" the slices. This allows for better penetration of the smoke and glaze. 

Mix together the 1/2 cup of the pineapple juice, ½ cup of honey, and 1/8 of a cup of Texas BBQ Rub, and pour over the top of the ham.

Place the ham on the smoker uncovered and cook for 2 hours. I like to use the juices in the aluminum pan and baste the ham with those every 45 minutes or so.

After 2 hours, pour the 6 oz of Coke or Dr. Pepper over the ham and cover the ham in foil and cook for another hour.

For the final glaze, mix ½ cup of pineapple juice, 1/8 cup of Texas BBQ Rub, ½ cup of honey, and 2 ounces of brown sugar and pour over the ham and cook uncovered for 45 minutes to 1 hour.

As soon as the ham is pulled off sprinkle another 1/4 cup of texas bbq rub over the hot ham. 

If you are smoking the ham the day before and just want to heat it up for Easter Sunday you can prepare the ham up to the last glaze part of the recipe and the next morning you can take the ham out of the refrigerator, place in the oven at 225 degrees and heat the ham for about 2 to 3 hours. During this time add the final glaze and you will have the ham ready when you are ready to eat.

Recipe Courtesy of Texas BBQ Rub.com (Get Ya Some Today) 

Urban Cowgill