Ingredients
Scale
- 1 bone-in spiral ham from Omaha Steaks
- 1 cup chicken stock
- Slices of pineapple for garnish
Achiote Rub
- 2 tbsp ground annatto
- 1 tbsp kosher salt
- 1 tbsp Mexican oregano
- 1 tbsp guajillo chile powder (or cayenne)
- 2 tsp black pepper
- 1 tsp granulated garlic
- 1 tsp cumin powder
- 1 tsp turmeric
- ½ tsp allspice powder
- 1/2 tsp cinnamon
Tequila Achiote Glaze
- 1/2 cup orange juice
- 1/2 cup pineapple juice
- 1 cup of brown sugar
- 1/4 cup honey
- 2 tbsp tequila
- 1 tbsp ground cumin
- 1 tbsp ground cinnamon
- 1 tbsp of Achiote Dry Rub
- 2 whole cloves
Instructions
- Thaw out the ham ahead of time, remove from packaging, and pat dry. Preheat your outdoor smoker to 225°F.
- Mix the rub ingredients together in a bowl, and apply generously to the ham. Once the smoker has maintained temperature for at least 10-15 minutes, place the ham directly on the grates for about 2 hours.
- After 2 hours, place the ham in a large skillet or heavy-duty foil pan. Pour the chicken stock over it, allowing it to pool at the bottom of the skillet. Cover the ham and the skillet tightly with foil, and turn the heat up to 275°F on the smoker. You’ll be cooking it until an internal temperature of 140°F, which is about 2 more hours.
- Prepare the glaze. Mix all ingredients into a small saucepan, cooking over medium heat until the glaze comes to a boil. Remove from heat.
- Remove your ham from the smoker when ready. Drain & reserve the juices (don’t dump them!). Brush all sides generously with the glaze.
- Turn your oven on to broil and cook the ham for about 3-4 minutes, or until the glaze is bubbling.
- Carefully remove the ham and enjoy it!
Notes
Don’t be afraid to mix up the flavors, use different citrus juices or chile powders. I highly recommend the Achiote Rub from Spiceology if you don’t want to make your own, but want to mimic the recipe.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: ham
- Method: smoking
- Cuisine: holiday
