Ingredients

¼ cup honey
¼ cup packed dark brown sugar
1 Tbsp Dijon mustard
1 precooked butt portion ham (4.5kg)
2 Tbsp whole cloves, approx. (optional)
1 (220ml) Cajun butter marinade injection kit, divided

Preparation

1. Preheat smoker to 110°C.
2. In a small bowl, combine honey, brown sugar and mustard and rub over entire ham. On top of backside of ham, score an area about 5 inches wide and 3 inches deep. Push whole cloves, if using, into this area. Using a marinade injection syringe, inject ham with 110ml of the Cajun butter marinade.
3. Place in a deep disposable aluminium foil pan, and pour remaining 110ml of marinade in bottom of pan.
4. Place pan on middle rack of smoker and smoke, uncovered, for 45 minutes. Remove from smoker and cover. Return to smoker and smoke for an additional hour or until internal temperature reaches 70°C.
5. Remove from smoker, ladle some of the marinade over and slice. If the cloves are in the way, remove and slice remaining ham.

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