Your ham dinner doesn't have to be complicated. This smoked ham recipe uses a mini kurobota ham from Snake River Farms. We add a simple glaze to the ham during the cook to add some great flavor. Our five year old LOVED this recipe, she was begging for second and thirds!
Course Main Course
Cuisine American, Easter
Keyword easter, glaze, ham, smoked ham glaze
Prep Time 20minutes
Cook Time 1hour30minutes
Total Time 1hour50minutes
3.5lbMini Kurobota Bone-In HamSnake River Farms
Hone Mustard Glaze
1medium white oniondiced
2tbspolive oilextra virgin
2tbspNick's Sweet Rublink in notes
Set up your smoker to cook at 350 degrees. When the smoker gets up to temp, place your ham in a roasting pan, and put it in the smoker. If you have a Smoke temperature probe, insert the probe at this time as well.
Add the olive oil, garlic, and onion to a medium saucepan over medium heat. When the onion is translucent, add the apple juice. Continue to simmer the apple juice until the liquid has reduced to half.
Add the remaining ingredients, and stir. Bring the saucepan outside with your basting brush, and apply your first layer of glaze. Be generous here... the ham will soak up most of that flavor.
When the internal temperature of the ham hits 100, glaze the ham again. Repeat the process at 110, 120, and 130 degrees.
When the internal temp of the ham hits 140 degrees, it's done. Remove from the smoker, and carve.