Ingredients
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1 Smoked Ham
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1 Small Bag Baby Potatoesoptional
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1/2 Cup Strawberry Preserves
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3 Tbs Whole Grainy Mustard
Description
Directions
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1
Done
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Fire up your smoker and reach a temperature between 300 and 350°. While that's heating up, score the skin of the ham in a crisscross pattern. This makes it like pretty but also helps the fat render out. |
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2
Done
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Place ham in a foil pan cut side down. Monitor the temperature using the following wireless probe: |
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3
Done
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When the internal temp reaches about 110°, add the potatoes to the pan if using, tossing them around a bit in the ham juices. Right after that, start making the glaze. Place the strawberry preserves and grainy mustard in a small saucepan. Heat over medium/low heat just to combine. By the time you finish with the glaze, the temp on the ham should be around 120°. |
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4
Done
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Start basting the ham and continue to baste every 30 minutes until internal temperature of ham has reached 140°. |
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5
Done
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Once ham reaches 140°, pull and let rest for 30 minutes. Check the potatoes for doneness. If not completely done, put them back in the smoker while the ham is resting. |
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6
Done
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After 30 minutes of rest time, carve up that baby and enjoy! |
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7
Done
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Note:Save that ham juice! I like to let the ham juices cool and store in a mason jar. I then add the entire thing to a pot of greens or green beans. It lends a depth like no other! And once the ham is eaten, save that bone too – throw it in a ziplock bag and toss it in the freezer for your next pot of red beans or your next amazing soup! |
