INGREDIENTS

• Smoked, Bone-in Spiral Sliced Fully Cooked Ham
• Mustard
• Southern Hospitality BBQ Rub by Gulf Coast Smoke

For the glaze:

• ½ cup Honey
• ¼ cup Brown sugar
• 2 tbsp Mustard
• 2 tbsp Southern Hospitality BBQ Rub

INSTRUCTIONS

1. First, rub a light layer of mustard over the ham as a binder. Next, season the ham with Southern Hospitality BBQ Rub by Gulf Coast Smoke.
2. For this recipe, we used a Weber Kettle and the Slow N Sear Deluxe attachment by SnS Grills to create a 2-zone fire. Start by lighting about 8 briquets of B&B Competition Oak Briquets in the corner of the Slow N Sear. Once the coals are white and hot, fill up the rest of the basket with B&B Charcoal Briquets and put 3 chunks of cherry wood on the left, middle, and right side of the Slow N Sear. Lastly, fill the water pan with water.
3. Set the ham on the indirect side of the kettle and cover with the lid. Make sure the vent is on the side of the ham so that the smoke rolls over the ham and out of the kettle. Let the ham smoke for about 3 hours or until it reaches an internal temperature of 135° Spritz the ham every hour with a 50/50 mixture of apple cider vinegar if there are any dry spots.
4. Once the ham reaches 130°F, brush it with the glaze. To make the glaze, stir together ½ cup honey, ¼ cup brown sugar, 2 tbsp mustard, and 2 tbsp Southern Hospitality BBQ Rub. Brush the glaze all over the ham, making sure to get into any cracks or crevices of the ham. Return the lid on the kettle and let the glaze get tacky while the ham reaches its final internal temperature of 140°F, about 5-10 minutes.