Directions

1. Build a small charcoal base (1 chimney) in the fire box of the Yoder Smokers Loaded Wichita offset smoker. Add 1 stick each of cherry and pecan wood to the coal bed, and place one stick on the opposite side of the fire box to warm, but not yet burn. Stabilize the temperature at 275ºF-300ºF. Continue to feed the fire, alternating cherry and pecan wood, adding enough to maintain a 300ºF ambient temperature.

2. Rub a thin layer of Big Ricks Jalapeño Honey Mustard over all surfaces of the ham. Season the outside of the ham with a modest amount of R Butts R Smokin’ Ozark Heat BBQ Rub. Toothpick 12-16 slices of pineapple to cover the surface of the ham. Toothpick a cherry in the center of each slice. Pin 4 cloves to each slice of pineapple.

3. Combine all glaze ingredients and mix well.

4. Smoke the ham until the internal temperature reaches 120ºF, about 5 hours. Transfer the ham to a wire rack over a sheet pan, inside the smoker. Glaze the ham with a basting brush every half hour after reaching 120ºF, until the internal temperature reaches 140ºF, about 6.5 hours, total. Remove from the smoker and rest 20 minutes. Remove the toothpicks and fruits from the surface of the ham before slicing.