Jamón doblemente ahumado

Ingredientes

• 10 lb city ham ((precooked, bone-in, spiral-sliced))
• 2 Tbsp Dijon mustard
• Dry rub ((optional, see recipe below))
• Wood chunks/pellets ((apple, cherry or other sweet fruit wood))
• Sliced pineapple ((optional, for grilling))
• 1/2 tsp smoked paprika
• 1 tsp sugar
• 1 tsp brown sugar
• 1/2 tsp garlic powder
• 1/2 tsp cinnamon
• 1/8 tsp chili powder
• 1/8 tsp black pepper
• 1 cup pineapple juice
• 1/4 cup apple cider vinegar
• 1 cup brown sugar
• 4 Tbsp butter
• 2 Tbsp Dijon mustard

Preparación

1. 1

   Prep the Ham: Let the ham sit at room temperature for 30-60 minutes. Coat lightly with Dijon mustard and sprinkle with dry rub (if using). Insert a probe thermometer into the thickest part.

2. 2

   Smoke the Ham: Set your smoker to 250°F with indirect heat and a water drip pan in place. Add wood chunks or pellets for smoke. Smoke the ham for 3 hours, or until it reaches 130°F internal temperature.

3. 3

   Make the Glaze: While the ham is in the smoker, combine all glaze ingredients in a saucepan over medium heat. Simmer for 5-7 minutes until thickened slightly.

4. 4

   Glaze & Finish: Transfer the ham to a cast-iron skillet or disposable aluminum pan. Brush with glaze, then return to the smoker. Glaze every 15-20 minutes until the ham reaches 140°F internal temperature.

5. 5

   Rest & Serve: Rest the ham (covered) for 30 minutes. While resting, grill pineapple slices (optional). Carve the ham and serve with grilled pineapple and a drizzle of glaze.