Directions

1. Choose your ham - we recommend bone-in, pre-cooked for ease

2. Remove the rind and excess fat leaving an even layer of fat
3. Score (or spiral cut if you want to get creative) the out layer of fat you've left on
4. Coat the ham in your favorite binder (Yellow Mustard, Olive Oil, etc)
5. Coat the ham in your favorite pork/meat rub - or make your own - there are some great recipes online - we enjoy this combo - 2 Tbsp Paprika, 2 Tbsp Garlic Powder, 2 Tbsp Onion Powder, 1 Tsp Ground Ginger, 1/2 Tsp Ground Cloves, 1/4 Cup Brown Sugar - plus a good seasoning with salt and pepper
6. Let seasoned ham sit for 30-45 minutes before smoking

Smoking Your Ham

1. Heat your smoking chamber to 120c / 250f

2. Fill the hopper of your Smokai Smoke Generator with your favorite woodchip or quality hardwood BBQ pellets. Maple goes great with ham!

3. Light your Smokai Smoke Generator and adjust the smoke volume to your liking
4. Smoke your ham at 120c / 250f to an internal temperature of 55c / 130f
5. Once the internal temp is at 55c / 130f you can start basting using your favorite glaze - or try making your own - we enjoy this recipe - 3/4 Cup Maple Syrup, 3/4 Cup Brown Sugar 3 Tbsp Dijon Mustard, 3/4 Tbsp Cinnamon, 1/2 Tsp All Spice, a dash of Spiced Rum if you have it on hand
6. Smoke, and continue glazing every 20mins until the ham reaches an internal temp of 63c / 150f
   
7. Slice and enjoy!