SmokinAL
Active member
So over the weekend I picked up a spiral cut ham from Sam's for $10. I rubbed it down with dijon mustard, then coated it with Meat Church Honey Hog rub. Next it went on the Traeger set at 275 until the internal temp hit 130. Once it hit 130, I basted the ham with the glaze 3 times until it hit a final finished temp of 140.
Recipe for the glaze is as follows:
3/4 Cup packed brown sugar
1 12oz can of Dr. Pepper
2 tbsp of Orange Juice
2 tsp of Dijon mustard
I added a shave of the rub I used on the ham but that is optional.
Combine all ingredients into a small/medium sauce pan, bring to a boil, turn temp down and let it simmer until it reduces by half.
Recipe for the glaze is as follows:
3/4 Cup packed brown sugar
1 12oz can of Dr. Pepper
2 tbsp of Orange Juice
2 tsp of Dijon mustard
I added a shave of the rub I used on the ham but that is optional.
Combine all ingredients into a small/medium sauce pan, bring to a boil, turn temp down and let it simmer until it reduces by half.
