Good Morning Everybody! I have one hundred things running through my head this morning. Today is my fur baby’s birthday, Pipsqueak, and I want this to be his best birthday yet. Since he became my fur baby almost four years ago our lives have been on the fast track to chaos. See I met Nick after he came back from his second tour of duty overseas. I wanted him to be mine the instant I met him, but unfortunately he was going through a pretty rough time at the claws of another girl. I did not need that drama in my life so I took a step back. However, there was no staying away from him because I quickly learned this guy that had been MIA for a couple of years was closely connected to my best friend Scott. I loved Scott and spent the majority of my time with him when I landed back in Williamsport for two years.
Fairly quickly Nick declawed himself and a couple of months later, having run into each other several times, he asked me on a date. Two things hit me right away: first, he was slightly jealous of the relationship Scott and I had with each other; second, he had a small dog that hated me. Neither one of those things discouraged me. I was instantly attracted to him and after the first date I knew I would marry him.
Soon after I fell in love with this man the Army flew him to the dessert of Iraq and Pippy became my dog. Oh, did I mention I vowed to make Pippy love me that very first date? I was successful and now everybody thinks he loves me more than he loves Nick.
Pippy has never had a fabulous birthday. I mean he has gotten presents and lots of kisses, but in his whole puppy life he has only spent one birthday with both Nick and I together. Either Nick was in Iraq or we were both finishing school in different cities. That is until last year. Pippy had both of us with him for his birthday, but we were traveling across the country and were living in a hotel room in the good part of Mexico waiting for our adult lives to start. It was not the best way to spend a birthday.
That changes today.
I have great plans for Pipsqueak! I mean it’s nothing spectacular. I would throw him a dog birthday party but he forgets that other dogs exist in the world and he tries to eat them when he sees other dogs around. He has quite the Napoleon complex.
How does any of this have to do with food? Well, I frequently call him a Hambone because he is the cutest thing on the block and does what he can to get as much affection and attention from the people he owns. He’s quite the little hambone and today I am giving you a great recipe for a Smoked Ham.
See… I can tie anything to food.
It’s a simple recipe and I LOVE SMOKED HAM!! Nick is relieved he has found something I love that he can smoke. I mean we have a meal with the corn and ham now; he’ll gladly smoke those two things every weekend in order to heat up the smoker each week!
Servings: 20 for a 7 pound Bone in Ham
Serving Size: 3 ounces
Fat: 13 g
Carbohydrates: 15.5 g
Protein: 28.8 g
Here is what you will need:
- 1 bone in, spiral cut Ham, thawed
- Prepackaged Glaze
- 2 tablespoons brown sugar
- 3 tablespoons honey
- ½ cup apple juice
- 2 tablespoons real maple syrup
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- Preheat Smoker to 250 degrees F
- Soak woodchips with half water and half apple juice and pour into the smoker’s juice tray [this apple juice is not the apple juice for the recipe]
- Add Ham and smoke for about an hour
- Combine all of the ingredients for the rub in a medium sized bowl and whisk thoroughly
- Brush the ham with the rub, making sure that every piece of the ham is covered with the rub
- Smoke the Ham for another hour
- In a small saucepan simmer the prepackaged glaze according to packaged directions
- About 60 minutes before you remove the ham from the smoker, baste the ham with the glaze, making sure you glaze the entire ham
- After the ham is completely covered in the glaze, turn the heat to 275 degrees F for about 30 minutes so that you get a good smoky flavor on the ham
- Reduce the heat to 250 degrees F for the last 30 minutes
- Remove and enjoy!
I have to say that this ham was pretty darn good. However, the first time we smoked a ham, we had a dry rub that we marinated the ham in overnight. Nick was incredibly distraught when he realized he had forgotten the dry rub. If you have 24 hours to let this sit, take a look at this recipe for the dry rub.
Personally, I think the ham turned out great without the dry rub. It was a little bit sweeter, which I really enjoyed. It turned out fantastic!
I hope you all give this a try! It would be perfect for any family gathering on Sunday after church!
Until Next Time,
Happy Ham Smokin’