Twice Smoked Spiral Ham Recipe

Twice Smoked Spiral Ham Recipe. Place the ham in a foil pan. Place the ham, cut side down directly on the cooking grate, and cook for 45 minutes.

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If your ham is not spiral cut, go ahead and score the outside. Ingredients for double smoked spiral ham with apricot pineapple head glaze. Download the hey grill hey appios:

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Cross hatch slice the ham about two inches deep to allow more surface area to achieve the smoke taste. Spread it out with a brush or your hands. Add more honey to the top of the ham and the flat or front area. Place your ham in a 250 degree smoker with your favorite smoking wood.

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Combine all three into a small saucepan. If it already has a glaze on the outside, rinse it off and pat the meat dry. If your ham is not spiral cut, go ahead and score the outside. If your smoker has a water pan, fill it up. Add more honey to the top of the ham and the flat or front area.

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Mix together and pour over the top of the ham. Spread it out with a brush or your hands. Place the aluminum pan in your smoker and adjust the temperature up to 300 degrees. Combine all three into a small saucepan. If your smoker has a water pan, fill it up.

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Place the aluminum pan in your smoker and adjust the temperature up to 300 degrees. Cook over medium high heat, keep stirring with a whisk just until the glaze comes to a. Otherwise, any smoking wood will work. Place saucepan on low heat and stir. While the ham is cooking, fully combine the brown sugar, honey, dijon mustard, and pineapple juice.

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For the glaze, you will need the molasses brown sugar and apple juice. Cover the ham with aluminum foil, and cover tightly. While the ham is cooking, fully combine the brown sugar, honey, dijon mustard, and pineapple juice. Once the internal temperature of the ham reaches 140 degrees, baste with the ham glaze. Mix together and pour over the top of the ham.

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Place saucepan on low heat and stir. Download the hey grill hey appios: Place ham on aluminum foil and make a tent leaving the top and most of the sides open. Place the ham in the smoker uncovered. Cook over medium high heat, keep stirring with a whisk just until the glaze comes to a.

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Place ham on aluminum foil and make a tent leaving the top and most of the sides open. For the glaze, you will need the molasses brown sugar and apple juice. Bring the smoker up to 225 degrees using your favorite wood. Fold it in half to make it about 2 1/2' (76.2 cm) in length. Place the ham in an aluminum pan sliced side down.

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Place saucepan on low heat and stir. While the ham is cooking, fully combine the brown sugar, honey, dijon mustard, and pineapple juice. Fold it in half to make it about 2 1/2' (76.2 cm) in length. Add more honey to the top of the ham and the flat or front area. If your smoker has a water pan, fill it up.

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Rub the ham and cook for 3 hours spraying ham with apple juice every 30 minutes. Put the ham in the smoker and leave it until it reaches an internal temperature of about 140 degrees. Place the pan with the ham on the smoker grate and let it go for about 3 to 4 hours. Place your ham in a 250 degree smoker with your favorite smoking wood. This is going to help the glaze sink into the meat.