Hickory Smoked Ham

Ingredients

Bone-in Ham

1 (5-7 pounds)

Salt

to taste

Black Pepper

to taste

Garlic

3 cloves, minced

Apple Cider Vinegar

1/2 cup

Dijon Mustard

1/4 cup

Honey

1/4 cup

Brown Sugar

1/2 cup

Hickory Wood Chips

1 bag (soaked in water for at least 30 minutes)

Instructions

1. Preheat your smoker to 225°F. Once the smoker is heated, add the soaked hickory wood chips.
2. Score the surface of the ham in a diamond pattern to allow the smoke and glaze to penetrate more effectively. Season the ham generously with salt and pepper.
3. Place the ham in the smoker and cook for about 3 hours, or until the internal temperature reaches 140°F. A meat thermometer is a handy tool for checking the temperature.
4. While the ham is smoking, prepare the glaze. In a saucepan, combine the minced garlic, apple cider vinegar, Dijon mustard, honey, and brown sugar. Bring the mixture to a simmer over medium heat, stirring until the sugar fully dissolves.
5. During the last 30 minutes of smoking, brush the ham with the prepared glaze every 10 minutes, creating a beautifully caramelized exterior.
6. Once done, remove the ham from the smoker and let it rest for 15 minutes before slicing. This allows the juices to redistribute throughout the ham, ensuring a moist and flavorful result.