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A whole ham is made up of the shank and butt portions. When you’re cooking for a large family, this is the one to choose.
You can find them fully smoked in grocery stores during the holidays. Expect a whole ham to weigh somewhere between 18-20lbs and there’s not much waste.
For this recipe I’m firing up my Ole Hickory and double smoking this ham with a little Cherry wood for a second dose of smoky goodness.
In essence we’re just warming it up to a safe serving internal temperature of 140⁰, so the cook doesn’t take a long time. Bring your pit up to 250⁰ and get the ham on the cooking rack straight out of the package.
Any smoker can be used for this job. Keep the temps steady and use a couple chunks of wood for good clean smoke.
After the ham cooks for 1 ½ hours, insert a probe thermometer into the center away from the bone. You’ll need a good probe thermometer like the Thermoworks Smoke to keep an eye on internal temp. You can check out the Thermoworks Smoke here: http://www.thermoworks.com/Smoke?tw=KILLERHOGS
Once it reaches 135⁰ internal, it’s time for the glaze.
– ¼ cup Maple Syrup
– ¼ cup Dark Brown Sugar
– ¼ cup Light Brown Sugar
– 2 Tablespoons Honey Dijon Mustard
– 2 Tablespoons Apple Juice
Bring the mixture to a simmer and reduce until it thickens.
Brush the glaze over the outside of the ham and let it cook until the internal temp hits 140⁰. At this point the Whole Ham is ready to eat.
Take it inside and let it rest just a few minutes before slicing.
This one makes for an amazing Holiday Centerpiece on any Christmas Table.
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