Smoked Pit Whole Ham Recipe
All Meat, No Bone…Half-Moon Shape, 6 lbs. Average Pre-cooked Weight, Feeds 15-18
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Preparation of the Ham
Preheat your smoker to 225°F (107°C).
- 2
Prepare the Glaze
In a bowl, combine the brown sugar, honey, Dijon mustard, apple cider vinegar, ground black pepper, garlic powder, onion powder, and liquid smoke. Mix until smooth.
- 3
Apply the Glaze
Place the whole ham on a large cutting board. Using a sharp knife, score the surface of the ham in a diamond pattern. This will help the glaze penetrate. Using a brush or your hands, generously apply the glaze over the entire surface of the ham.
- 4
- 5
Smoking the Ham
Close the smoker and let the ham smoke for approximately 4 to 5 hours, or until the internal temperature reaches 140°F (60°C).
- 6
Finishing Touch
During the last 30 minutes of smoking, brush on any remaining glaze for a sticky finish.
- 7
Resting and Serving
Once the ham reaches the desired temperature, remove it from the smoker and let it rest for at least 15 minutes before slicing. Serve warm.