How To Making Recipe Double Smoked Spiral Ham WRaspberry Mustard Dipping Sauce Delicious

Without fail recipe ultimate Double Smoked Spiral Ham W/Raspberry Mustard Dipping Sauce easy, tasty, practical.

Hi all, at this time you get cook recipe Double Smoked Spiral Ham W/Raspberry Mustard Dipping Sauce with 7 ingredients and 8 steps. Below this is how to prepare, please observe carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 7 ingredients and 8 stages of easy cooking Double Smoked Spiral Ham W/Raspberry Mustard Dipping Sauce.

Ingredients all Double Smoked Spiral Ham W/Raspberry Mustard Dipping Sauce #

1. Prepare 1 : bone-in cured spiral ham.

2. Needed : Dijon mustard.

3. Prepare 1/2 cup : brown sugar.

4. Needed 1/2 cup : Seedless raspberry jam.

5. Prepare 1/4 cup : Course ground mustard.

6. Prepare 1 tbsp : Organic apple cider vinegar.

7. Needed : Pineapple juice in a spray bottle.

If all cooking materials Double Smoked Spiral Ham W/Raspberry Mustard Dipping Sauce it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.

Step by Step Cooking Double Smoked Spiral Ham W/Raspberry Mustard Dipping Sauce #

1. Heat smoker to 235° F. I used a combination of charcoal and pecan wood..

2. Slather the ham with dijon mustard and sprinkle with brown sugar.

3. When smoker hits 235° put on and cook for 2 hours..

4. Mix together the dipping sauce. In a bowl combine the mustard, raspberry jam and apple cider vinegar. It is important to do this now because this is not heated and needs time to mingle into something beautiful!.

5. When the 2 hours are up spray all sides with pineapple juice..

6. Smoke for another half hour and spray with pineapple juice..

7. Smoke for another hour spraying in 30 minute intervals. Then let the spray and bark cook together for another 30 minutes and the ham is done. Although the cured ham is technically cooked and ready to eat right from the store out of the package an internal temp of 145°is desired..

8. Let rest about an hour and serve with homemade bake beans and corn bread..

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