Celebrate the holidays with a mouthwatering Smoked and Glazed Ham cooked on a pellet grill! Enjoy carving into the tender, flavorful layers, creating a feast that captivates the senses and leaves a lasting impression on family and friends.
You Will Need
Start by unwrapping the ham and giving it a little TLC. Trim away any unwanted fat and skin, setting the stage for a perfect balance of tenderness and smoky goodness.
Next, to enhance the ham's taste, score its surface in a spiral pattern. Generously season it with a combo of Dirty Bird Hot and Killer Bee Honey rubs - a medium coat of each will do. Let it rest at room temperature for 30 minutes to an hour.
It's time to fire up the Treager smoker! Let it preheat to 250ºF (121ºC), creating the ideal cooking temperature to infuse the ham with a rich aroma of hickory. Once the pit is up to temp, gently place your seasoned ham over indirect heat, and let the smoking process begin!
Monitor the ham's journey by using a thermometer, ensuring it reaches an internal temperature of 145ºF (63ºC), the sweet spot for a perfect, juicy ham.
Once it hits the target temp, it's time to add the finishing touch – a luscious glaze of Raspberry Heat BBQ Glaze. Brush it on generously while the ham is still on the cooker, letting the sweet and savory flavors meld together. Let the ham cook for another 15-20 minutes on the smoker, giving the glaze time to set.
The moment has arrived! Bring the ham inside, and lightly tent it with aluminum foil. Allow it to rest for 30 minutes, giving the juices time to redistribute and the glaze to set.
Your kitchen should be filled with the irresistible aroma of a perfectly smoked and glazed ham. You know what to do: invite your friends and family, and carve into the tender, steaming ham to reveal the succulent, smoky interior.
Catch you on the next recipe!
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