Question: need a recipe for smoked ham
By: bobbi mason
Published: December 23, 2010

I need to make some sort of rub for my smoked ham does anyone have any ideas I would appreciate it thanks

Answers:
jade summer cook

Start with about a 12-15 lb. Fresh Ham Make sure you have some moisture (like water in a pan) in your smoker when you cook your ham. Hams will dry out while smoking if you don't have water the whole time. Also, try adding a little red wine or vinegar to the water some wine or vinegar to the water. This will give the ham a great taste and make it tender. If you have a way to measure the temperature, try and keep it low at around 150 to 170 degrees. In this range, it should take about 6 to 8 hours to cook. Stick a meat thermometer in the ham. You can tell if the ham is ready when it reaches the temperature of 160 degrees in the thickest part of the ham.
jade summer cook

a smokey and sweet honey-glazed taste.
 INGREDIENTS: 1 6-7 lb. "fully-cooked" ham
 1 cup chicken stock
1 cup pineapple juice
1/2 cup honey
2 tablespoons vegetable oil
1 tablespoon black pepper
1 tablespoon sugar 1 tablespoon paprika
2 teaspoons dry mustard
1/2 tablespoon salt
 1/2 teaspoon ground cloves
 1/2 teaspoon cayenne
DIRECTIONS: The night before you smoke, mix together the pepper, paprika, sugar, salt, 1 teaspoon of dry mustard and cayenne. Rub all over the ham, wrap in foil and let sit in the refrigerator overnight. In the morning take out the ham from the refrigerator and let it sit for about an hour. In the meantime prepare the smoker. You will be smoking at about 210 degrees for 1 hour per pound of ham. Mix together the chicken stock, 3/4 cups of the pineapple juice, vegetable oil, 1 teaspoon of the dry mustard, and the cloves. Warm over medium heat until completely mixed. Place ham in smoker and baste with sauce once every hour. While the ham is smoking prepare the glaze by mixing together the honey, the rest of the pineapple juice and dry mustard and a pinch of ground cloves. Brush with the glaze a couple of times during the last hour of smoking. hope this helps