It’s a holiday favorite but don’t let that discourage you from cooking it any time of the year because obviously they all love fresh ham on the BBQ…
- Fresh ham (cured)
- 1⅓ cup Apple juice
- ⅓ cup honey
- ½ cup Dijon mustard
- ⅓ cup brown sugar
- 1 Tbsp apple cider vinegar.
How To Smoke Fresh Ham On The BBQ
The ham used in this recipe was cured before cooking. If you want to learn how to cure your own ham at home, check out this recipe.
First things first: use a sharp knife to make the signature diamond-shaped marks in the fat of the ham. Don’t go too deep into the meat or skin- you only want to carve the fat, to allow the smoke to penetrate into the meat (and give the finished product a killer look too!)
Place the ham in a roasting pan (if available, on a small rack to allow some distance between the meat and the pan). Pour 2 cups of water into the pan, and 1 cup of apple juice over the ham.
Set your grill up for indirect cooking at 300°F. Place the roasting pan with the ham on the smoker, and add your favorite hardwood to the fire (used here: applewood). Close the lid. Smoke for about 2 hours at 300°F.
While the meat is cooking, take the opportunity to prepare the Honey Mustard Glaze. In a bowl, add ⅓ cup honey, ½ cup Dijon mustard, ⅓ cup brown sugar, ⅓ cup apple juice, 1 Tbsp apple cider vinegar. Mix the ingredients until the sugar has dissolved.
At the 2 hour mark, apply the first coating of honey mustard glaze. Raise the temperature of your smoker to 325°F for the rest of the cook. Apply another coating of glaze every 45 minutes until you’ve used it all, or until internal temperature of the meat reaches 150°F.
Remove the ham from heat, and let it rest for at least 30 minutes (covered with foil).