It has been awhile since I have done anything new on the smoker. This was an overall success, with just a couple small sections of the ham being a little dry. I also made a brown sugar glaze (recipe at the end of this post). Will certainly be making ham this way in the future!
10 pound smoked spiral ham:
• 225° for 1.5 hours - ham directly on smoker grates.
• 300° for 2 hours - ham in aluminum pan, with 1 cup vegetable stock, and covered tightly with aluminum foil. At the end of the 2 hours remove the foil and remove access liquid (saving the liquid for a future soup of some kind, and only leaving a small amount in pan for the final step)
• 350° for 30 minutes - with glaze, basting every 10 minutes (I also added 1 can of sliced pineapple to the pan, with the liquid from the can being previously used in the below glaze)
Brown sugar glaze:
Combine the following and simmer on low until fully incorporated. Then let cool and thicken slightly.
• 1 cup brown sugar
• 1/2 cup honey
• liquid from 1 can of sliced pineapple
• 1 teaspoon cinnamon
• 1.5 teaspoon chipotle seasoning
• 1/2 teaspoon black pepper
