Pit Boss Smoked Ham
This simple yet delicious smoked ham is perfect for holidays meals, a cookout or a weeknight meal that will last you all week, but that best part? It simple and guranteed to impress.
Equipment
- 1 pellet grill
Ingredients
- 7 lbs Ham
- 100 ml Honey
- 200 g Brown Sugar
- 200 ml Apple Juice
- 1 tsp Cinnamon
- 20 whole Cloves
- 1/2 tsp Black Pepper
Instructions
- Pat dry the ham with a paper towel.
- Score the surface with a criss-cross diamond pattern 1/2 inch deep every 1/2 inch in both directions.
- Then push the cloves into the cut as I have done in the photo below.
- Once placed on the grill, close the lid and cook the ham at 200°F for the first six hours then increase the temperature to 230°F for the next six hours.
- Keep the temperature low to avoid drying out the meat during the cooking time.
- Preheat your smoker to 225°F and get the white smoke rolling. Once the smoker reaches the temperature place it straight onto the grates. You need to reach an internal temperature of 145°F for it to be cooked. At 225°F it will take around 20 minutes to smoke per pound. So my ham took around fours hours.
- Mix all the glaze ingredients in a bowl stirring frequently until the glaze becomes the consistency of a syrup. If needed, add more apple juice to achieve the right consistency.
- Remove from the grill and place in an aluminum foil roasting pan. Brush the glaze on the ham from each 30 minutes after the ham has hit 120°F. Brush over evenly with the glaze and return to the grill. Re-glaze every 10-20 minutes in the final stages of cooking.
- Once the ham has reached 145°F remove it from the smoker and allow it to rest for 15 minutes. Then slice it and serve.