Fine Ham Abounds

This recipe will make you want to throw your Honeybaked ham into the trash and I don't say that lightly because I lurve Honeybaked. This makes the best ham for the holidays, and you don't have to reserve it weeks in advance or stand in line with other impatient Christmas shoppers. Serve with lots of wine so that you can more easily ignore your racist, homophobic uncle at the family dinner. 

You get bonus points if you know where I got the ham title from. 

It also means you likely now qualify to join AARP.

GLAZE

1 cup orange marmalade

1/2 cup whole berry cranberry sauce

1/2 cup jellied cranberry sauce

1/2 cup light brown sugar

1 TB worcestershire sauce

1 TB apple cider vinegar

1/2 TB yellow mustard

3 tsp Meat Church Blanco seasoning 

1/4 tsp ground cinnamon

Combine all ingredients in a medium saucepan over medium heat. Stir to combine. Bring to a simmer and remove from heat.

HAM

10 lb spiral sliced ham, fully cooked

Meat Church Honey Bacon BBQ seasoning

Remove the ham from the packaging. Rinse it and pat it dry. Coat it with some olive oil or duck fat spray, then season very liberally with Meat Church Honey Bacon. 

Prep your smoker to 250 degrees F. We used oak pellets for the smoke.

Place the ham on a cooking rack over a disposable pan and put it in the smoker. The ham will take about 3 hours to reach the goal internal temp of 140 degrees F.

When the ham reaches 110, begin basting it with the glaze every 10-15 degrees until you get to the 140.

After the ham reaches temp, remove it from the smoker and let it rest for 15 minutes.