Smoked Party Ham / Grand Marnier & Dark Rum

By Bigeasy110

https://www.facebook.com/pages/Fleur-de-Lis-Boiling-Pots/1440516389525929

Ingredients

• Purchase Sugar Cured Ham
• 1/3 Cup or Dark Rum
• 1/8 Cup of Grand Marnier
• 1/3 Pineapple Juice
• 1 Stick of Butter
• 2 Tblsp of Oil
• 1/3 Cup of Light Brown Sugar
• Dijon Mustard
• Special Cajun Seasoning Mixture for Dry Rub
• Cherry or Fruit Wood Chips

Details

Preparation time 25mins
Cooking time 240mins

Preparation

Step 1

Step 1. First you'll need to purchase your ham.

The ham you will purchase will have already been smoked and cured somewhat.


Step 2. Bring Your Smoker Up To Temp

Now that you have all of the necessary ingredients, set up the smoker for indirect cooking and bring the temp up to 225.

While the smoker is climbing up to temperature, unwrap your thawed Ham and use paper towel to remove excess moisture.

Step 3. Injecting the Ham


Prior to Injection...completely wrap your Ham with saran wrap to avoid of squirt (messy) and leaking juices of injection.

Pour the Grand Marnier & Dark Rum into a small sauce pan over low heat. Add the butter and let it melt while you stir it around. Add in the brown sugar and let it dissolve while you continue to stir. Once everything is melted and dissolved and warm, remove from the heat.

Do not let the sauce boil or you will end up making candy.


Step 4. Rub Your Ham
Unwrap your Ham...
Rub with Oil to allow Dry Rub to adhere well

Next you want to coat the outside of your ham with the Honey Dijon Mustard and then lightly dust your ham with Brown Sugar. (don't go too heavy here, you will come back and add another, heavier coating of brown sugar later).

This will create almost a "paste" on your ham. (you can also use a light dusting of a "sweet" BBQ dry rub to add to your brown sugar if you like)

rub your holiday smoked ham

Step 5. Smoke Your Ham

Once your smoker has reached 225 degrees, I always add a few chunks of wood to your smoker's coals.

All that's left now is to put your ham on the smoker.

After smoking the ham for two (2) hours at 225 degrees, take it off the smoker and wrap in aluminum foil. But before you close the aluminum foil completely, you want to baste the ham with your pineapple juice. I have found it is easiest to pour the juice into a spray bottle then just hit the ham with a few squirts.

smoked holiday ham

Once I have basted my ham with pineapple juice and wrapped it in aluminum foil, I place it back on the smoker and allow it to cook for 1 hour at 225 degrees.

After 1 hour, check the internal temperature of your holiday ham. You are looking for an internal temp of 145 degrees, and at this point your ham should be close.

Step 6. Glaze Your Ham

When your ham reaches 140 degrees internal, it's time to glaze.

Unwrap the top of the ham, but keep it setting in the foil. I try and make a "boat" to keep the juices from spilling. Now that the ham is exposed, sprinkle brown sugar over the entire outside again. Once your ham is covered in brown sugar, spray it really well with pineapple juice. This will cause the brown sugar to dissolve and the heat from the smoker will create a beautiful, delicious glaze that goes perfectly with the taste of your smoked ham.

Your holiday ham will stay on the smoker for 1 hour while you allow the sugar and juice to create your glaze.

Step 7. Rest Your Ham

At the 4 hour mark your ham is ready to come off the smoker. But you always want to check your internal temp just to be sure. Your ham should be at least 145 degrees internal. If it's a little higher than that, don't worry... as long as you haven't kept it on the smoker for more than 4 hours it shouldn't be overly done.

Now you will remove your ham from the smoker and loosely tent it with the foil while you allow it to rest. I recommend letting it rest for around 20 - 30 minutes... then it's ready to eat.

When cutting your ham, I suggest a really good meat carving knife. I promise you that once your family and friends try this ham that you'll never cook it any other way.