Donny Rouse's

Peanut Butter Ham


6- to 9-pound bone-in, spiral-cut ham

2-3 tablespoons Rouses Yellow Mustard

1 (8-ounce) can pineapple juice

1 (16-ounce) jar Rouses Creamy Peanut Butter

1 cup brown sugar



Set up the smoker using natural lump charcoal and light it. Heat to 250º to 275ºF. Scatter pecan wood logs directly onto the coals.

Place the ham, shank side down, in the smoker and cook for 20 minutes per pound, until it registers an internal temp of 140°F.

While the ham is smoking, make the peanut butter glaze. Combine the mustard and pineapple juice in a pan, then add the peanut butter and brown sugar to make a thick paste. Cook over medium heat for 6-8 minutes, or until glaze has just thickened.

Transfer the cooked ham to a platter. Brush the peanut butter glaze all over the ham. Serve warm.