By bbqspot KC Butt BBQ Sauce™, KC Butt Spice BBQ Rub, Rub Some Butt BBQ Seasoning™, Three Little Pigs Spicy Chipotle BBQ Sauce Pork Oven, Smoke
June 19, 2016
Requires Some Advance Preparation
1 Qt Stainless Steel Saucepan
HAM BASTING SAUCE INGREDIENTS
3/4 Cup Chicken Stock
1 Cup Pineapple Juice
1 Tbsp Rub Some Butt BBQ Seasoning™
1 ½ Tbsp Canola Oil
1/2 tsp Cloves, ground
BBQ HAM GLAZE INGREDIENTS
1 Cup Ham Basting Sauce*
½ Cup Honey
½ Cup KC Butt BBQ Sauce™ (for spicier version use 1/2 cup Three Little Pigs Chipotle)
1 x 6 lb Ham, fully cooked
½ Cup KC Butt Spice BBQ Rub™
1 1/4 Cup Ham Basting Sauce*
2 Cups BBQ Ham Glaze*
HAM BASTING SAUCE DIRECTIONS
1Combine the chicken stock, pineapple juice, Rub Some Butt BBQ Seasoning, Canola oil and ground cloves in a stainless steel saucepan.
2Set pan over medium heat and bring to a boil.
3Remove from heat.
4Cool and reserve in refrigerator.
BBQ HAM GLAZE DIRECTIONS
1Combine all ingredients in a saucepan.
2Place over low heat and warm.
SMOKED HAM DIRECTIONS
1Lay ham on half sheet pan.
2Rub KC Butt Spice BBQ Rub over the surface of the ham.
3Wrap the ham in plastic wrap and place in on the sheet pan in the refrigerator for 8 hours to allow the rub to marinate into the surface of the ham.
4Remove the ham from the refrigerator and remove the plastic wrap.
5Let the ham stand at room temperature for 1 hour.
6Heat the smoker or oven to 250º degrees Fahrenheit/120º degrees Celsius.
7Place the ham in the smoker.
8Smoke the ham for 6 hours, basting with the Ham Basting Sauce* once an hour.
9Brush the ham generously with the BBQ Ham Glaze every 15 minutes during the final hour of smoking.
10Transfer the ham to a cutting board.
11Brush ham with remaining glaze.
12Carve and serve.
13Serve any remaining glaze on the side - optional.
Patrick McDonnell Photography