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Arkansas Slow-Smoked Ham

No recipe image available.Let ham cook while you spend time with family and adding the finishing touches to your meal. Serve with steamed grean beans, new potatoes and fresh tomatoes.

Recipe Ingredients:

1 (6 to 7-pound) cooked bone-in ham
1 cup ketchup
1/3 cup finely chopped onion
1/3 cup honey
1/3 cup cider vinegar
1/4 cup bourbon or water
2 tablespoons yellow mustard
2 tablespoons lemon juice
1 teaspoon dried thyme, crushed
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
3 cups wood chips (use hickory or oak chips for the best flavor)

Cooking Directions:

  1. Sauce: In medium saucepan combine ketchup, onion, honey, vinegar, bourbon or water, mustard, lemon juice, thyme, garlic and red pepper flakes. Bring to a boil. Reduce heat and simmer, uncovered, for 10 15 minutes or until desired consistency, stirring frequently. Divide sauce into two portions; set aside.
  2. Ham: At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. In charcoal grill with cover, place preheated coals around a drip pan for medium-low indirect heat. Sprinkle half of the wood chips over the coals. Place ham on the grill rack over drip pan. Cover and grill for 2 to 2 1/2 hours, until internal temperature (measured with a meat thermometer) is 140°F (60°C), basting with one portion of sauce the last 15 minutes. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips halfway through grilling. Remove ham from grill. Cover and let rest for 15 minutes before slicing. Reheat second portion of sauce and serve with ham.

Makes 16 servings.

*For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.

Nutritional Information Per Serving (1/16 of recipe): Calories 255 calories Protein 19 grams Fat 15 grams Sodium 1204 milligrams Cholesterol 53 milligrams Saturated Fat 5 grams Carbohydrates 10 grams Fiber 0 grams.

Recipe provided courtesy of National Pork Board.