This delicious smoked FRESH ham is first injected with a delicious marinade and then dry brined overnight. Then wood smoked and finished with a dark rum citrus glaze outside on your grill or smoker.Whether you've got a gas grill, a Traeger or Pit Boss pellet grill, or even a Masterbuilt electric smoker, we've got you covered!
1Fresh Ham (Whole or Half)Preferably with Bone Frenched
Wood Chips or Chunks for Smoking
Olive Oil or Yellow Mustardto Coat Ham for Dry Rub
Marinade Injection
⅓CupDark Brown Sugar
3tablespoonButter
½CupApple Juice
¼CupPineapple Juice
1 and ½tablespoonWorcestershire Sauce
¼CupKosher Salt(Adjust for preference)
1CubWater
Dry Brine Rub
Black Pepper
Kosher Salt
Dried Thyme
Yellow Mustard Powder
Garlic Powder
Onion Powder
Smoked Paprika
Dark Rum Citrus Ham Glaze
¼CupDark Rum(Optional)
½CupHoney
¼CupYellow or Wholegrain Mustard
¼CupPineapple Juice
¼CupButter
¼CupDark Brown Sugar
Instructions
Remove Ham from packaging but leave netting on ham if present.
Marinade Injection
Add all the marinade injection ingredients to a saucepan and simmer until combined and dissolved. Remove from Heat and add 2 ice cubes and let marinade come to room temperature
Place the ham on a baking rack in a large disposable aluminum foil pan or roasting pan. Inject the marinade into the ham in multiple areas with a meat injector.
Dry Brine Rub
Combine the dry rub ingredients in a medium bowl. Amounts are left out purposefully so that you can experiment with or omit various flavors.
Cover the ham in olive oil or mustard and then apply the rub generously all over the outside of the ham without removing the netting.
Place the entire roasting pan in a refrigerator uncovered and let sit at least 4 hours, preferably overnight.
Prepare Smoker
Light your smoker or grill setup for indirect heat and preheat to between 225 and 250 deg F.
Add your wood chips in a smoker box placed over a burner or wood chunks to the charcoal to create your initial smoke.
Place the Ham on the Smoker with an internal probe thermometer in place and close lid, maintaining a temperature of 225-250 deg F.
Dark Rum Citrus Glaze
Once the ham is on the smoker, assemble your glaze ingredients and combine them all in a medium saucepan.
Bring the ingredients to simmer for 2-3 minutes and allow all the sugars to dissolve. Remove from heat to let cool and thicken.
Apply Glaze
Check the internal temperature of the ham. Once it has reached 160 deg it is time to apply the glaze.
Leave the ham on the smoker. If there was a netting in place on your ham, use kitchen shears to remove the netting now.
Apply the glaze liberally right on the smoker to all sides of the ham with a silicone grill brush and reclose the lid.
Finish Cooking Ham
Leave the ham on the grill until it has reached 175 deg F with an internal probe thermometer.
Remove, Rest, and Slice
Carefully remove the ham from the smoker and place in a large roasting pan
Let the ham rest for 20-30 minutes before slicing. If your guests are not ready you can HOLD the ham in a warm 175 deg oven until time to slice and serve.
Slice the ham carefully in ¼ inch thick slices and serve immediately.