Hickory Smoked Honey Ham

Who doesn't like ham? ...and hickory smoked to boot! This recipe is one of my all time favorites. Very simple and only takes about 4 hours to smoke. The flavor is incredible and makes you moan and groan after every bite...man this is good! Obviously requires a good smoker and some hickory fire wood.You have to try this one for sure!  Serves 8

Ingredients

• 1- spiral cut pre-cooked honey ham from HEB
• 1- packet of honey glaze
• 1- packet of honey glaze powder mix
• 1- large can of pineapple chucks in water
• 1- large aluminum grilling pan

1. Prepare the smoker by starting the fire with charcoal for keeping the fire going longer
2. Add oak fire wood to build the heat base
3. Once the fire is hot and coals are red, add the hickory fire wood on top the fire.
NOTE: for more smoke, you can pre-soak the hickory in water over night in a tub in the backyard
4. While the smoker is starting up place the ham in the aluminum pan
5. Add 1 cup water
6. Pour the pineapple chunks and juice over the top of the ham. Don't worry if it all falls to the side
7. Get the smoker to around 225 F degrees smoking. You just want to slow smoke this since the ham is pre-cooked.
8. Place the ham on the smoker for 4 hours. Maintain the fire to keep the temp around your mark by adjusting the smoke stack or fire box door. Add hickory wood as needed.
9. With the ham you get the two packets of glaze and powder. Put the glaze packet in the microwave for about a minute. In the raw it is thick and hard to stir; the micro will make it softer.
10. Now mix the packet of powder and stir until the powder is mixed well.
11. In the last hour of smoking pour this glaze over the ham on the smoker and leave.

Remove the ham in four hours and carve and serve.Season as you like but just like this is really good.

 
NOTE: Save the juice in the pan after smoking to pour over the ham on the serving tray for added flavor leaving the smoked pineapple on top the ham for serving. Enjoy!

Serve with Chef Rico's Yellow Potato Salad