Easy Smoker Cooked Ham

This recipe for easy smoked ham starts with a pre-cooked ham,
which after a few hours becomes something much different
and much better. Some smoke, a few spices,
a flavorful basting liquid, and a brown sugar glaze
come together to turn an everyday ham into a work of art.

Ingredients:
A half ham - butt or shank end
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon dry mustard
1 teaspoon black pepper
1 teaspoon paprika
1 cup orange juice
1 cup pineapple juice
1 cup brown sugar

Directions:
Rinse the ham and trim off any loose flaps of fat or skin.
Combine the dry spices (don't use the brown sugar here)
and season the entire surface of the ham.

Smoking the Ham
Place the ham in a shallow pan
in the smoker and keep the
temperature between 200 F. - 225 F.
Smoke the ham with hickory, pecan
or oak for 4 to 6 hours.
Since the ham is a ready-to-eat ham,
it just needs to be warmed before eating.
An internal temperature of 140 F.
is a perfect serving temperature.

Combine the orange juice and the pineapple juice,
and use it to baste the ham
every half-hour or so as it smokes.
Combine a little of the juice mixture
with the brown sugar and coat the top
of the ham with it an hour
before removing it from the smoker.