Teresa's Recipes
Heirloom Smoked Ham
Experience the magic of the old-world culinary tradition with our Heirloom Smoked Ham recipe. This deliciously tender and aromatic smoked ham, seasoned with a special blend of spices, is an homage to time-honored smoking techniques. The perfect centerpiece for festive occasions or family gatherings, this ham is sure to impress with its robust flavor and tantalizing aroma.
Ingredients
- 1 (about 10-12 pounds) Whole bone-in ham
- 1 tablespoon Mustard powder
- 1 tablespoon, freshly ground Black pepper
- 1 tablespoon Onion powder
- 1 tablespoon Garlic powder
- 1 tablespoon Paprika
- 1/2 cup, firmly packed Brown sugar
Dietary Notes
- Servings: 12
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 4-5 hours
- Calories: 350
- Fat: 20g
- Carbs: 10g
- Protein: 30g
- Sodium: 1700mg
- Sugar: 9g
Instructions
- 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.
- 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.
- Remove the ham from its packaging and pat it dry with paper towels. This helps the rub adhere better to the ham.
- Generously apply the spice rub all over the ham, ensuring an even coat. Don't forget to get into the nooks and crannies!
- Place the ham on the smoker rack, fat side up. Close the lid and let the magic happen.
- Smoke the ham for approximately 4-5 hours, or until the internal temperature reaches 140°F. Remember, patience is key when smoking meats!
- 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.
Tips
- For a deeper flavor, consider using a mix of hickory and apple wood chips for smoking.
- If you'd like to glaze your ham, apply it during the last hour of smoking to avoid burning the sugar.