Ingredients
- 1 bone-in smoked ham (8-10 lbs)
- 1 cup brown sugar
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup pineapple juice
- 1 tsp ground cloves
- 1/2 tsp cinnamon
Instructions
Method: Indirect smoking
- Set the EGG for indirect cooking at 275°F/135°C.
- Score the ham in a crisscross pattern.
- Mix brown sugar, honey, mustard, pineapple juice, cloves, and cinnamon.
- Brush ham with glaze and place on the EGG.
- Smoke for 2-3 hours, brushing with glaze every 30 minutes.
- Rest for 15 minutes before slicing.
