Smoked Fresh Ham with Dark Rum Citrus Glaze
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!
Servings 12
Calories 400kcal
Equipment
- Smoker
- Marinade Injector
- Several Large Aluminum Foil Trays
- Baking Rack
- Charcoal (if needed)
- Wood Chips or Chunks for Smoking
Ingredients
- 1 Fresh Ham (Whole or Half) Preferably with Bone Frenched
- Wood Chips or Chunks for Smoking
- Olive Oil or Yellow Mustard to Coat Ham for Dry Rub
Marinade Injection
- ⅓ Cup Dark Brown Sugar
- 3 tablespoon Butter
- ½ Cup Apple Juice
- ¼ Cup Pineapple Juice
- 1 and ½ tablespoon Worcestershire Sauce
- ¼ Cup Kosher Salt (Adjust for preference)
- 1 Cub Water
Dry Brine Rub
- Black Pepper
- Kosher Salt
- Dried Thyme
- Yellow Mustard Powder
- Garlic Powder
- Onion Powder
- Smoked Paprika
Dark Rum Citrus Ham Glaze
- ¼ Cup Dark Rum (Optional)
- ½ Cup Honey
- ¼ Cup Yellow or Wholegrain Mustard
- ¼ Cup Pineapple Juice
- ¼ Cup Butter
- ¼ Cup Dark 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.
Video
Nutrition
Calories: 400kcal