Ingredients:

Ham:

  • 1 whole ham, 8-10 pounds (choose from the following cuts)

Shank End:

  • Leaner with a classic ham shape, ideal for slicing and presentation.

Butt End:

  • Meatier and slightly fattier, perfect for shredding or slicing.

Whole Ham:

  • Combines both the shank and butt ends for a balance of flavor and texture.

Picnic Shoulder:

  • Slightly tougher but great for pulled ham when slow-cooked.
  • 1 tablespoon olive oil
  • 2 tablespoons Sweet & Smokey Maple rub

Braising Liquid:

  • 1 cup water.

Maple-Orange Glaze:

  • 30g butter (about 2 tablespoons)
  • 2 tablespoons honey
  • 200ml orange juice
  • 1/2 tablespoon brown sugar
  • 1 tablespoon Sweet & Smokey Maple rub

Preparation:

  1. Preheat the Smoker:
    • Preheat your smoker to 225°F (107°C).
  2. Choose and Prepare the Ham:
    • Select your preferred cut of ham (shank for leaner meat, butt for a meatier texture, or picnic shoulder for rich flavor).
    • Place the ham on a large baking sheet, flat side down.
    • Drizzle the olive oil over the surface of the ham and rub it in evenly.
    • Generously season the entire ham with Sweet & Smokey Maple rub, ensuring thorough coverage.
  3. Smoke the Ham:
    • Transfer the ham directly to the smoker grates.
    • Close the lid and smoke the ham for approximately 6-7 hours, or until the internal temperature reaches 165°F (74°C).
  4. Prepare the Glaze:
    • Combine butter, honey, orange juice, brown sugar, and Sweet & Smokey Maple rub in a medium saucepan.
    • Heat over medium heat, stirring occasionally, until the mixture reduces and thickens to a glaze-like consistency.
  5. Braise the Ham:
    • Once the ham reaches 165°F, carefully transfer it to a disposable aluminum pan.
    • Pour 1 cup of water into the bottom of the pan.
    • Brush the ham generously with the prepared glaze.
  6. Finish Smoking:
    • Increase the smoker’s temperature to 300°F (149°C).
    • Cover the pan tightly with foil and place it back in the smoker.
    • Continue cooking until the ham’s internal temperature reaches 200°F (93°C) or until the meat is tender and the thermometer slides in with minimal resistance (this may take up to 1-2 additional hours).
  7. Glaze During Final Cook:
    • During the last 30 minutes, remove the foil and brush the ham with more glaze every 10 minutes to create a caramelized coating.
  8. Rest, Shred, and Serve:
    • Allow the ham to rest for at least 30 minutes before shredding (for picnic shoulder or butt) or slicing (for shank or whole ham).
    • Remove any bones or tough cartilage.
    • Pour any remaining juices from the pan over the ham before serving.

This versatile recipe works beautifully with shank, butt, picnic shoulder, or whole ham, making it the perfect choice for any holiday celebration!