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Recipe For Pork Loin Chops
Smoked Pork Loin with Honey Mustard Glaze
Ingredients
Serves 6 to 8
- 10 to 16 pound bone-in baked ham (shoulder, butt, or shank)
- 1/2 cup pure maple syrup
- 1/2 cup raw turbinado cane sugar
- 1/4 cup sweet apple cider or pineapple juice
- 2 TBS spicy brown mustard
- apple wood chips
- water
Method
- Remove the ham form the packaging and give it a light rinse under cool water to remove any preservatives and excess seasoning
- Pat it dry with paper towels
- Place the ham, flat side down, on the lined sheet pan
- Allow it to come to room temperature for 30 to 45 minutes
Optional.Score the ham at 45 degrees in a diamond pattern that penetrates approximately 1/2 inch into the ham at 1-1/2 inches apart
- It just helps the glaze to stick better and infuse into the ham
- Place the water in the pan at the bottom of your smoker
- Fill the drawer or tray with wood chips
- Preheat the smoker to 250°F
- Place the ham in the lower section of the smoker, allowing room for the sides on the racks above
- Place the digital thermometer in the thick portion of the ham
- Open the top vent
- Cook the ham until it reaches 130°F
- This may take 90 to 150 minutes (1 1/2 to 2 1/2 hours), depending on the size of the ham
- You will need to check at 60 minutes
- Replenish the wood chips and water approximately every 45 minutes, if needed
- While the ham is smoking, prepare your glaze by whisking together and simmering the other ingredients in a saucepan until just slightly thickened so it will stick to a pastry brush and the ham
- It should resemble a thick and slightly runny syrup that coats the back of a soup spoon
- Remove the ham from the smoker at 130°F and completely coat it with the glaze using a pastry brush
- Return the ham to the hot smoker and cook until the internal temperature reaches 140°F and the glaze is dark but not burned
- This should take an additional 60 to 90 minutes (approximately 1 to 1 1/2 hours)
- Remember that the ham is pre-cooked, so you are just heating it through and adding additional smoke flavor
- This is also the time to smoke your sides
- Remove the ham to a cutting board and tent it with foil for 10 to 15 minutes before slicing
- Serve with smoked potatoes and pineapple rings
- You will want to place your potatoes and pineapples in the smoker right after the glaze goes on the ham
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