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Export 8 ingredients for grocery delivery
Step 1
Preheat your Yoder Smokers Loaded Wichita Offset Smoker to 300ºF-325ºF.
Step 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 Plowboys BBQ Yardbird Rub.
Step 3
Smoke the ham until the internal temperature reaches 120ºF, about 3.5 hours. Transfer the ham to a foil pan, inside the smoker.
Step 4
Combine all glaze ingredients and mix well.
Step 5
Glaze the ham with a basting brush every half hour after reaching 120ºF, until the internal temperature reaches 140ºF, about 5.5 hours, total.
Step 6
Remove from the smoker and rest 20 minutes before slicing.
Step 7
Preheat your Yoder Smokers Loaded Wichita Offset Smoker to 300ºF-325ºF.
Step 8
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 Plowboys BBQ Yardbird Rub.
Step 9
Smoke the ham until the internal temperature reaches 120ºF, about 3.5 hours. Transfer the ham to a foil pan, inside the smoker.
Step 10
Combine all glaze ingredients and mix well.
Step 11
Glaze the ham with a basting brush every half hour after reaching 120ºF, until the internal temperature reaches 140ºF, about 5.5 hours, total.
Step 12
Remove from the smoker and rest 20 minutes before slicing.
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