Heirloom Smoked Ham

Ingredients

Whole bone-in ham

1 (about 10-12 pounds)

Mustard powder

1 tablespoon

Black pepper

1 tablespoon, freshly ground

Onion powder

1 tablespoon

Garlic powder

1 tablespoon

Paprika

1 tablespoon

Brown sugar

1/2 cup, firmly packed

Instructions

1. Preheat your smoker to 225°F. If using wood chips, make sure they are soaked in water at least an hour before you begin smoking.
2. In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, black pepper, and mustard powder to create the rub. This rub will envelop the ham in a flavorful crust that seals in the juices.
3. Remove the ham from its packaging and pat it dry with paper towels. This helps the rub adhere better to the ham.
4. Generously apply the spice rub all over the ham, ensuring an even coat. Don't forget to get into the nooks and crannies!
5. Place the ham on the smoker rack, fat side up. Close the lid and let the magic happen.
6. Smoke the ham for approximately 4-5 hours, or until the internal temperature reaches 140°F. Remember, patience is key when smoking meats!
7. Once done, remove the ham from the smoker and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute throughout the ham, ensuring a moist and flavorful result.