Smoked Holiday Ham with Pineapple, Cherries, and Cloves

Name: A Sweet and Smoky Holiday Classic That Steals the Show
Prep time: 30 min
Total time: 30 min
Yield: 10
Cuisine: American
Ingredients: 6–8 lb bone-in ham - We used a Crowd Cow Bone-In Heritage Ham; 2 tablespoons yellow mustard; 1/4 cup Revolution Barbecue North Carolina BBQ Rub; 1 can (20 ounces) pineapple rings (reserve the juice for the glaze); 1 jar maraschino cherries; Whole cloves; Toothpicks; 1 cup pineapple juice (from the can); 1/2 cup brown sugar; 2 tablespoons honey; 2 tablespoons Dijon mustard; 1 teaspoon ground cinnamon

November 19, 2024

Nothing says holiday cheer like a perfectly smoked ham, and this recipe takes tradition to new heights. Picture a tender, boneless ham coated in tangy yellow mustard, generously seasoned with Revolution Barbecue’s North Carolina BBQ Rub, and kissed with cherry wood smoke. Topped with caramelized pineapple rings, sweet cherries, and fragrant cloves, it’s a showstopper that delivers on flavor and nostalgia. A sticky glaze of pineapple juice, brown sugar, and spices adds the finishing touch, creating a glossy, irresistible masterpiece. Whether it’s a centerpiece for your holiday table or the star of a festive gathering, this ham is pure perfection.

A Sweet and Smoky Holiday Classic That Steals the Show

Rated 5.0 stars by 2 users

Cuisine

American

Author: Glenn Connaughton

Glenn Connaughton

Servings

10 servings

Prep Time

30 minutes

Cook Time

This smoked holiday ham is all about blending tradition with bold, smoky flavor, starting with an exceptional No Sugar Added Fully Cooked Smoked Bone-In Heritage Ham from Pederson’s Natural Farms in Merango, WI, sourced through our good friends at Crowd Cow. This premium ham is humanely raised without antibiotics, fed a vegetarian diet, and free of added sugars, nitrates, or nitrites, making it a wholesome choice for your holiday table.

Coated in yellow mustard and Revolution Barbecue’s North Carolina BBQ Rub, this recipe takes a classic centerpiece and elevates it with a touch of pitmaster magic. Topped with sweet pineapple rings, cherries, and fragrant cloves, and kissed with cherry wood smoke, it’s finished with a sticky pineapple glaze that caramelizes to perfection. Whether it’s the star of your holiday feast or the crown jewel of a gathering, this ham will bring everyone to the table with full plates and happy hearts.

Cook Mode

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Ingredients

For the ham

6–8 lb bone-in ham - We used a Crowd Cow Bone-In Heritage Ham
2 tablespoons yellow mustard
1/4 cup Revolution Barbecue North Carolina BBQ Rub
1 can (20 ounces) pineapple rings (reserve the juice for the glaze)
1 jar maraschino cherries
Whole cloves
Toothpicks

For the glaze

1 cup pineapple juice (from the can)
1/2 cup brown sugar
2 tablespoons honey
2 tablespoons Dijon mustard
1 teaspoon ground cinnamon

Directions

Prepare the Ham: Start by drying the ham with paper towels. Brush the entire surface with yellow mustard to help the rub stick. Generously coat the ham with Revolution Barbecue’s North Carolina BBQ Rub, pressing it firmly into every crevice to create a flavorful crust.
Add the Pineapple and Cherries: Arrange pineapple slices around the ham, securing each with a toothpick. Place a maraschino cherry in the center of each pineapple ring and pin it in place with another toothpick. For a classic holiday aroma, stud the spaces between the fruit with whole cloves, spacing them about 1 inch apart.
Set Up the Smoker: Preheat your smoker to 250 degrees Fahrenheit and add cherry wood chunks for a sweet, fruity smoke. Place the ham directly on the smoker grate, and close the lid.
Smoke the Ham: Smoke the ham until it reaches an internal temperature of 135 degrees Fahrenheit. This should take approximately 2 1/2 to 3 1/2 hours, depending on the size of the ham and the consistency of your smoker temperature. Use a reliable meat thermometer to monitor the temperature at the thickest part of the ham.
Make the Glaze: While the ham is smoking, combine pineapple juice, brown sugar, honey, Dijon mustard, cinnamon, and ground cloves in a saucepan. Heat the mixture over medium heat, stirring frequently, until it thickens into a glossy glaze, about 5 to 7 minutes. Keep it warm and ready for glazing.
Glaze the Ham: When the ham reaches 135 degrees Fahrenheit, brush it generously with the prepared glaze, making sure to coat the pineapple rings and cherries as well. Close the smoker lid and allow the glaze to set for 5 minutes. Repeat this process every 5 minutes until the ham reaches an internal temperature of 140 degrees Fahrenheit and is beautifully caramelized.
Rest and Serve: Remove the ham from the smoker and let it rest for 15 to 20 minutes. This allows the juices to redistribute for a moist and tender slice. Carve the ham and serve with your favorite holiday side dishes.

Recipe Note

This smoked holiday ham is more than just a dish—it’s a centerpiece that brings everyone together. With its sweet, smoky, and savory flavors, it’s sure to leave a lasting impression on your holiday table. Revolution Barbecue’s North Carolina BBQ Rub is the key to taking this recipe to the next level, adding bold, tangy, and slightly sweet flavors that pair perfectly with the pineapple and smoky cherry wood.

Ready to create a holiday masterpiece? Head over to our website and grab your North Carolina BBQ Rub today. Bring bold barbecue flavor to your holiday traditions!

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