Ingredients

4-5 kg spiral ham

PINEAPPLE HONEY GLAZE

2 cans of crushed pineapple 1 cup brown sugar
1 cup of honey

MUSTARD DIP

340 g whole grain mustard
3 Tbsp mayonnaise
1 tsp horseradish
1 Tbsp maple syrup
¼ cup honey

Preparation

1. Preheat smoker to 135°C
2. Smoke ham at 135°C for 2½ – 3 hours directly on rack.
3. Remove from smoker and place in disposable pan on the side.
4. Mix glaze ingredients and baste on ham.
5. Place back in smoker and smoke for an additional hour or until internal temp reaches 60-65°C.
6. Mix mustard sauce and serve with ham.
7. Recommended Wood Chips: Apple

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