Hot Honey Cajun Smoked Ham

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prep the spiral cut ham by coating it with Dijon mustard as a binder and then cover generously with TFTI's Cajun Honey Rub. While not necessary with a spiral cut ham, I still score the outside of the ham to allow the smoke and seasoning to penetrate the ham.

Step 2

Smoke the ham at 250° with the flat side down. Spritz the ham every 30 minutes with pineapple or apple juice to help keep it moist.

Step 3

After putting the ham on your smoker, make the glaze by combining 2 tbsp unsalted butter, 1/2 cup pineapple juice, 1/2 cup Melinda's Hot Honey, 1/4 cup brown sugar, 1tbsp apple cider vinegar, 1tbsp Dijon mustard, 1 tbsp Finesse all purpose Rub (or similar) and 1 tbsp Cajun Honey Rub.

Step 4

Once the ham reaches an internal temp of about 130°, brushing the glaze over the ham. I used an injector to get some of the glaze into the ham by putting it into the ham from the top as far I could and pulling it slowly out while injecting the glaze so it got between some of the slices.

Step 5

Continue to smoke until the internal temp reaches 135°, applying glaze every 15 minutes or so.

Step 6

Once the ham is 135-138°, remove it from the smoker and let it rest for about 15-30, or until it reaches 140°.

Step 7

Slice and enjoy!