Ingredients

HAM

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

TURKEY

4-5 kg Turkey
Olive oil
Salt & pepper to taste

Preparation

HAM

1. Preheat smoker to 135°C
2. Smoke ham at 135°C for 2½ – 3 hours directly on rack. Let juices drip down onto turkey below.
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. Recommend Wood Chips: Apple

TURKEY

1. Preheat smoker to 135°C.
2. Coat turkey with olive oil and pat with salt and pepper to taste.
3. Place turkey directly onto bottom rack of smoker.
4. Smoke for 3½ – 4 hours or until internal temp reaches 75°C.

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