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Ingredients
- 12 lb cooked ready to eat ham Rub
- 2 Tbsp. grnd black pepper (30ml)
- 2 Tbsp. paprika (30ml)
- 2 Tbsp. brown sugar (30ml)
- 1 Tbsp. celery salt (15ml)
- 1 tsp dry mustard (5ml)
- 1/2 tsp cayenne (2.5ml) Glaze
- 2/3 c. apple sauce (167ml)
- 3 Tbsp. orange juice (45ml)
- 1 Tbsp. grated ginger(15ml)
- 1/4 tsp dry mustard (1.25ml)
- 1 pch grnd cloves
- 1 pch cinnamon
Directions
- Place 1/3 of the wood chips in water to soak for 1/2 hour.
- Preheat your grill to high on one side. Leave the other side off.
- Prepare a smoke package. Squeeze the excess water from half of the soaking wood chips and place them at the center of a large piece of foil. Add in half of the dry wood chips and mix. Close the foil around the wood chips to create a sealed package. Using a fork, poke holes in both sides of the package for the smoke to escape. The more holes - the more smoke. Repeat this process again to make a second smoke package.
- Place the wood chip pack directly over the heat source and wait for smoke. Once you have smoke, reduce the heat under the package. Let the barbecue come to 200-220 F (100-110 C).
- Cook the ham using indirect heat. Place the ham on the far side of the grill where there is no direct heat. Leave to smoke for 3 hrs. Half way through, change the smoke package for a fresh package
- Tent the finished ham with foil for 10 min before carving.
- Rub:Combine all of the rub ingredients into a bowl and rub vigorously into the ham. Place the ham into a large sealable plastic bag, close and leave to rest overnight. Remove from fridge and let come to room temperature (45minutes)
- Glaze:Prepare the glaze. Place all of the ingredients in to a heavy bottomed sauce pan over medium high heat. Stir till melted. Bring to a boil and reduce heat to simmer for 10 min. Let stand for 30 min. Reheat before using on the ham.
- With 1 hour left to go, start the glazing process. Brush the glaze liberally onto the meat. Repeat 30 min later.
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