Smoked Honey Baked Ham
Half Spiral Sliced Fully Cooked Ham (normally 8-10 pounds)
One Half Cup Of Orange Juice
One Half Cup Of Pineapple Juice
One Half Cup Of Brown Sugar
One Half Cup Of Honey
Cooking Method - INDIRECT
Remove the ham from it's wrapping, and pat dry. Take the glaze packet from the wrapping, and THROW IT AWAY! Put the ham in a shallow metal pan flat side down (I use a half hotel pan that's roughly 2" deep), and set it aside for 20-30 minutes while you get your Egg set for indirect cooking at 250 degrees (that lets the ham warm up to room temp before smoking, which is what you want). Put a drip pan with some water in it underneath the cooking grate on the Egg. NOTE: I always put some wood chips/chunks onto the burning charcoal once I get the Egg up to temp, and just before getting everything in place to put the meat on. It adds that smoky flavor we’re all wanting! While the Egg is warming up, mix the orange juice and pineapple juice together, and stir well. This is going to be your basting sauce while the ham is warming up in the Egg (Remember, the ham is already fully cooked. We're just warming it up in the Egg). Go ahead and take your turkey baster, and squirt some of the blended fruit juice over the ham, starting at the top of the ham and letting it slowly dribble down over the ham. When the Egg is up to temp, place the pan with the ham in it on the cooking grate with the thicker part of the meat towards the rear of the Egg. While the ham is in the Egg, baste it with the juice from the pan every 30 minutes. At 250 degrees, you should plan on roughly 2-3 hours to get to 130 degrees internal temp. The ham isn't quite ready at this point, but this is where you'll add the glaze to it. Inbetween basting, mix your brown sugar and honey together in a saucepan, and add the remaining juice, as well. Warm the pan up on the stove while whisking the mixture to disolve the brown sugar (don't overheat - you just want this to warm up), until everything in the pan is blended well. Then, turn off the stove, and take the glaze off the stovetop and let cool (this will thicken the sauce up some). When the meat reaches 130 degrees internal temp, apply the glaze to the ham from the top down, and reapply every five-ten minutes until you see the glaze cramalize (see above photo for reference), and the internal temp reaches 140 degrees. Once you reach this point, take the pan with the ham in it off the Egg (use oven mitts, as the pan will be hot). Cover with pan with ham inside with heavy duty aluminum foil, and place the pan in a cooler wrapped up with beach towels for at least 30 minutes to rest. After it’s rested, place the ham on a cutting board and carve it from top to bottom along the bone. Enjoy!