Smoked Cane Syrup Glazed Ham

I love smoking hams. They are the perfect template for just about anything you can image. If you like your rubs/sauces sweet, spicy, tangy, hot, mild..it all works on ham.

I decided to go with a sweet and spicy glaze using Smoked Cane Syrup, Creole Mustard, and some Roadkill Rub.

Get your smoker going at a temp of 225. Place the ham in a shallow pan and score the ham using a sharp knife. This helps the rub penetrate the meat.

Drizzle the ham with a little honey, I used a Smoked Honey to add even more flavor. Sprinkle your favorite rub, I used Roadkill Rub, making sure to get it into all the nooks and crannies.

Place the ham into the smoker and let the smoke do it's thing for 1.5 to 2 hours.

While the ham is smoking you can make the glaze. See recipe below. I used Smoked Cane Syrup, and a creole style mustard to add a little zing. Dijon would work as well or any coarse grain mustard.

Open the smoker and apply a coat of glaze using a basting brush. Close the smoker and let it go for 30 minutes.

After the 30 minutes, it's time to check the temperature of the ham. When it reaches 145 remove it from the smoker and loosely tent with foil.

You want to let it rest for at least 30 minutes. Slice and enjoy!

Recipe:

Glaze

1 cup Smoked Cane Syrup

1 cup dry white wine (beer works as well)

1/2 table spoon Roadkill Rub or your favorite rub

1/2 cup creole mustard

Salt and coarse ground pepper to taste

Combine all ingredients in a saucepan whisking well to fully incorporate all the ingredients.

For the ham:

1 8-10 pound ham

1/2 cup dry rub, I prefer Roadkill Rub

Smoked Honey (regular honey, mustard, or syrup can be substituted)

Place the ham in a shallow pan. Using a sharp knife, score the ham. Apply a thin coat of the smoked honey. Sprinkle the ham with the dry rub making sure to get all the nooks and crannies. Place it in the smoker, 225 degrees, and smoke for 1.5-2 hours. Apply a coat of glaze, tent the ham if it is browning to quickly, and let it smoke for another 30 minutes. Remove from the smoker and loosely tent with foil. Rest for 30 minutes.