Ham Dry Rub Recipe
Looking to add some extra flavor to your next ham dish? A dry rub can be the perfect solution! Read on for a delicious ham dry rub recipe you'll love.
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Ingredients
- 3 Tablespoons Paprika
- 2 Tablespoons Garlic Powder
- 2 Tablespoons Onion Powder
- 1 Tablespoons Chili Powder
- 2 Tablespoons Salt
- 1 Tablespoons Black Pepper
- 1 Teaspoon Ground Ginger
- 1/4 Teaspoon Ground Cloves
- 1 Teaspoon Cayenne Pepper
- 1/4 Cup Brown Sugar
Instructions
To Make The Ham Dry Rub:
- Just mix all the spices together in a Tupperware container with a lid to make the smoked ham rub. Just toss in all the spices, pop the lid back on, and give it a good shake.
To Apply To The Ham:
- Take the ham out of its packaging and gently blot it with paper towels to remove any excess moisture. Just pop it on a baking sheet. (If you have a cooling rack, it's super handy to place it on a baking sheet for better air circulation.)
- Spread some yellow mustard on a raw or pre-cooked ham as a binder, then generously sprinkle the BBQ rub all over the ham. I usually just put the ham on top of a baking rack with the meat side facing down. This is great for conveniently transporting to the barbecue smoker.
- This recipe is perfect for both twice smoked ham or fresh ham. While the ham is cooking, the rub will infuse the meat with delicious flavor and aroma. Oh, and don't forget to check out our heavenly glaze, it's right up there.
- Just a friendly reminder that smoked ham should be cooked to an internal temperature of 145 degrees F. Cook at 250 degrees until the thermometer reads 145 F. Start glazing the ham at 135 degrees.
- You'll end up with some extra rub, which is perfect for seasoning ribs or pulled pork.
Nutrition
Saturated Fat: 19g | Fat: 27g | Protein: 49g | Carbohydrates: 29g