The night before you smoke the ham combine the first 6 dry ingredients to form the rub. Apply the rub evenly into the ham. Place in plastic bag and refridgerate overnight.
Before smoking the ham, let it sit at room temp for a hour. Prepare smoker and bring temperature to 200-225 degrees. Smoke ham for 5-6 hours.
Combine the remaining ingredients to form a mop. Baste the ham every hour while it is cooking.
Per Serving (excluding unknown items): 1049 Calories; 60g Fat (50.5% calories from fat); 31g Protein; 101g Carbohydrate; 8g Dietary Fiber; 77mg Cholesterol; 11414mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 3 1/2 Fruit; 9 1/2 Fat; 1 1/2 Other Carbohydrates.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (555g)|
|Recipe Makes: 12|
|Calories from Fat: 2173 (90%)|
|Amt Per Serving||% DV|
|Total Fat 241.5g||322 %|
|Saturated Fat 78.6g||393 %|
|Monounsaturated Fat 109.3g|
|Polyunsanturated Fat 32.1g|
|Cholesterol 275.1mg||85 %|
|Sodium 2848.6mg||98 %|
|Potassium 1002.9mg||26 %|
|Total Carbohydrate 24.8g||7 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 22.6g|
|Protein 36.4g||52 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2413
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