Malcom Reed’s BBQ Smoked Ham

• 8–10lb Spiral Ham 
• 1/4 cup Dijon Mustard
• 2 Tablespoons Killer Hogs The BBQ Rub
• 1/2 cup Light Brown Sugar
• 1/2 cup Killer Hogs Vinegar Sauce
• 1/4 cup Honey

• Royal Oak® Lump Charcoal
• Royal Oak® Tumbleweeds
• Charcoal Grill

1. Prepare the smoker for indirect cooking at 250-275°F using a few chunks of cherry wood for smoke flavor.

2. Remove spiral ham from the packaging and coat the outside with the Dijon Mustard. Apply a light coat of The BBQ Rub over the Dijon.  

3. Place the ham on the smoker and cook for 2 1/2 hours.

4. Heat the brown sugar, honey, and vinegar sauce until warm and drizzle over the ham.  Use a basting brush to spread the glaze over the surface if necessary.  

5. Continue to smoke the ham for 30 minutes until the glaze sets.

6. Remove the ham from the smoker and serve.