How to smoke a ham: 1. Score w/ knife 2. Dijon mustard slather 3. Brown sugar rub 4. Smoke at 250F. After 4hrs, slather w/ brown sugar & mustard paste 5. At 6hrs, applied more sugar-mustard paste 6. Internal temp hit goal of 170F after 10 hrs. Remove from smoker, rest 15 mins, then slice. 7. Dinner is served! Full instructions here: http://carolinasaucecompany.blogspot.com/2012/12/gregs-first-attempt-at-smoked-ham.html
Our family's favorite. Slightly sweet and spicy with a light non-tomato based baste, that doesn't overpower the delicious falling-off the bone meat. We have also used this recipe on pork shoulders.. Devine!! BBQ sauce is never needed, but if you must, only use your favorite!