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I smoked an Easter ham today.

It was a Cook's Butt Potion, Labeled "Ready to Cook" which means partially cooked I guess. 7.8 pounds.

I rinsed the ham. I was worried about the cut end drying out, so I coated it with prepared mustard. I am not sure this is necessary, but it made me feel better. By the way, the label said it contained up to 23% added products, which I assume is brine, so I guess I did not need to worry about it drying out.

I put it in the middle shelf of the Smokette with 2 chunks of apple. Set thermostat for 250 F. It was done 5 and a half hours later when the internal temperature reached 155 F.

When the temperature reached 135 F, I glazed the ham.

You can use your favorite glaze, I used the following recipe:

1 1/4 cup of your favorite sugar. You can use maple syrup, honey, molasses, brown sugar, or turbinado sugar in any combination.

1/4 cup prepared mustard. Dijon if you are fancy, Gulden's if you are patriotic and Frenches if you want to appeal to the common man.

1/4 tsp ground clove

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground allspice

2 TBSp good southern whiskey, bourbon, sourmash or ????

mix it all up in a sauce pan over low heat.
If you need to thin it out a bit, add some apple juice or orange juice. If it is too thin, just heat it a bit longer. You want it a bit thick so it sticks.

I glazed the ham when it hit 135 F.

About an hour later it hit 155F and I pulled it, glazed it again and covered it with aluminum foil. It was ready to serve a half hour later.

I cut into thin slices, put on a platter and drizzled with the glaze. It was very good, smokey flavor and sweet from the glaze. It was very juicy. The Shiraz was a bit dry for ham, I think maybe the Zinfandel would have been better.

The Smokette never got above 226 F, despite being set for 250F. I suspect that the thermostat is not precise.

One of these days I will do a full ham.- Duffey
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