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Ham for Easter

                                              Glazed Smoked Ham ( not exactly healthy cooking But the taste is GREAT)
1- cooked ham (like you get at the store and I usually get the spiral cut ham)
1 cup of honey
¼ cup of  BBQ Rub
1 cup of pineapple juice
6 oz of Coke or Dr Pepper soda (do not use the diet versions)
2 ounces of brown sugar

you can cook the ham in the conventional oven as well with great results.
Take one of those ready to eat store bought cooked hams and

Prepare your smoker and get your fire hot. Total cooking time (actually you are just getting the ham good and hot since the ham is already cooked) will be approximately 4 hours at 220 to 225 degrees.
Place the ham in an aluminum pan so it can sit in it while it is cooking which reserves the juices coming from the cooking of the ham so you can use them to baste the ham about every 30 to 45 minutes or so with these great tasting juices. Take the store bought ready to eat ham and score the ham with a crisscross pattern down into the ham about 1 inch. (If you are using one of the spiral cut hams you can skip this cutting of the ham.)  Mix together the 1/2 cup of the pineapple juice, ½ cup of honey, and 1/8 of a cup of BBQ Rub, and pour over the top of the ham. Place the ham on the smoker uncovered and cook for 2 hours. Use the juices in the aluminum pan and baste the ham with those every 45 minutes or so. After 2 hours, pour the 6 oz of Coke or Dr. Pepper over the ham and cover the ham in foil and cook for another hour.

For the final glaze, mix ½ cup of pineapple juice, 1/8 cup of BBQ Rub, ½ cup of honey, and 2 ounces of brown sugar and pour over the ham and cook uncovered for 45 minutes to 1 hour.

If you are smoking the ham the day before and just want to heat it up for Easter Sunday you can prepare the ham up to the last glaze part of the recipe and the next morning you can take the ham out of the refrigerator, place in the oven at 225 degrees and heat the ham for about 2 to 3 hours. During this time add the final glaze and you will have the ham ready when you are ready to eat.

In the Oven (for those that are still seeing some snow you can do this)

You can do this same ham in the oven and the only thing you will be missing is the smoke flavor added by the smoking process but this is some great ham.

Nothing goes better with a great smoked ham like Potatoes.
1 full size aluminum-serving pan – this will serve about 30 to 35 people (You can do a ½ size pan just cut the recipe in half)
      10 pounds of whole potatoes (Idaho’s, russets, reds or whatever they are all good)
       1 family size can (27oz) of cream of mushroom soup
       1 family size can (27oz) of cream of chicken soup
       2 cups of sour cream
       1 cup of diced green onion
       ¼ cup of diced jalapenos (optional)
       ½ cup of BBQ Rub
       ¼ cup of paprika
       3 cups of shredded cheese (use cheddar or a blend of Monterey jack and cheddar)
       ¼ cup of granulated or minced garlic (use this to your flavor liking)

First cut the potatoes in half (this will speed up the cooking time) and I leave the skin on the potatoes. In a large pot, boil the potatoes. Cooking time on the potatoes is about 30 to 45 minutes. When the potatoes are done (and I do not like them real mushy make sure they still have some texture to them), drain off the water and pour them into the serving pan. While the potatoes are still hot, crumble the potatoes into pieces (this is why I do not get the potatoes mushy). Add both cans of soup, the sour cream, BBQ Rub, the granulated garlic, onions, and jalapenos and mix into the potatoes. Now add about ½ of the cheese and mix that into the potato mix and spread out the potatoes into the pan. Cook the potatoes for about 1 hour on the smoker (too much smoke will not be good if you go longer) at 225 degrees. After the initial 1 hour of cooking add the remaining cheese on the top of the hot potatoes and cover with aluminum foil and you can finish cooking on the smoker or in the oven at 225 degrees for about 1 to 1 1/2  hours (till all the cheese melts). it is best to work with the potatoes when they are hot but you need to wear some thick heat protective gloves.

It is best not to mix the potatoes too much as they can get mushy. They are still plenty good but I like mine with more chunks of potatoes in the finished potatoes.

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